Chewy Brown Butter Carrot Cake Cookies combine the rich, nutty aroma of brown butter with the classic, comforting flavors of carrot cake in one irresistible treat. These cookies offer a unique texture - perfectly chewy on the inside with slightly crispy edges, reminiscent of your favorite bakery-style cookie.
The warm spices of cinnamon and nutmeg, the subtle sweetness of carrots, and the delightful crunch of chopped pecans make each bite a symphony of flavors.
With their dreamy cream cheese icing, these cookies take inspiration from traditional carrot cake, offering a portable, hand-held dessert that is perfect for any season. Carrot cake has its origins in the Middle Ages, when carrots were often used to sweeten desserts due to sugar being scarce and expensive.
Over the centuries, the recipe evolved, becoming a cherished staple in many homes for holidays and family gatherings. Turning this beloved cake into a chewy cookie is a modern twist that respects its heritage while embracing innovation.
Using brown butter enhances the flavor profile, giving the cookies a rich, almost caramel-like depth that sets them apart from your typical carrot cake desserts.
This recipe is perfect for anyone seeking a cookie that's as nostalgic as it is novel, bringing together all the classic tastes of carrot cake in a new, delectable form.
Whether you're baking for a spring gathering, Easter celebration, or simply craving a comforting snack, these Chewy Brown Butter Carrot Cake Cookies are sure to be a hit.
Ingredients
- ½ cup (113g) unsalted butter, browned
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- ⅔ cup (75g) finely grated carrots, blotted to remove excess moisture
- 1 ½ cups (215g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (55g) chopped pecans
- 3 oz (85g) cream cheese, at room temperature
- 2 tablespoon (25g) granulated sugar
- milk to thin it out
Instructions
- Start by preparing the brown butter. Place your unsalted butter in a light-colored saucepan over medium heat. Let it melt, swirling the pan occasionally. Continue cooking until the butter foams, then watch closely as it turns golden brown with a nutty aroma. Immediately pour it into a heat-safe bowl to stop the cooking process. Allow it to cool for about 15 minutes, making sure it remains liquid but not hot.
- While the brown butter cools, prepare the carrots. Finely grate carrots using the smaller side of a box grater until you have 75g (about ⅔ cup, lightly packed). Spread the grated carrots evenly over a plate. Lay a paper towel over them, gently pressing to soak up excess moisture. Replace with a clean towel and repeat this process at least twice more. This step ensures your cookies remain chewy instead of soggy.
- In a large bowl, combine the cooled brown butter, packed light brown sugar, and granulated sugar. Whisk them together until the mixture resembles damp sand; this will help dissolve the sugars and develop a chewy texture. Add the egg and beat it into the mixture until smooth and slightly thickened, then stir in the vanilla extract for depth of flavor. Add the dried, grated carrots, mixing until everything is evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures the spices and leavening agent are evenly incorporated. Add the dry mixture to the wet ingredients, gently folding until just combined. Sprinkle in the chopped pecans and give one final gentle mix, being careful to avoid overworking the dough, which can make the cookies tough.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Use a 1 ½-oz cookie scoop or heaping tablespoon to portion out the cookie dough. Roll each portion into a smooth ball between your palms, then arrange them spaced apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges and set in the centers. Remove the trays from the oven and allow the cookies to rest for 2 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese icing, combine the room temperature cream cheese and granulated sugar in a small bowl. Beat with a hand mixer until smooth and creamy. Add milk, one half-teaspoon at a time, mixing until the icing reaches a pipeable consistency. Transfer two-thirds of the icing to one bowl and the rest to another. Tint the larger portion orange and the smaller green with food coloring, if desired. Using piping bags or small zip-top bags with the corners snipped, pipe a carrot shape on top of each cooled cookie. Allow the icing to set for about an hour before serving or storing.
Nutritional Information
Chewy Brown Butter Carrot Cake Cookies deliver a sweet treat packed with flavor, balanced with a touch of nutrition coming from real carrots and pecans.
Each cookie (based on a batch of about 18 cookies) contains roughly 160-180 calories, providing a moderate energy boost perfect for a midday snack or dessert. With butter and cream cheese, the cookies contain both saturated and unsaturated fats, which contribute to their moist, chewy texture.
Carrots supply vitamins A and K, while pecans add healthy fats, fiber, and minerals like magnesium. The addition of spices such as cinnamon and nutmeg may offer minor antioxidant benefits.
The cookies contain around 2g of protein each and approximately 21g of carbohydrates, most of which come from the flour and sugars. Dietary fiber from carrots and pecans helps with satiety, although these treats should be enjoyed in moderation, especially for those monitoring sugar or calorie intake.
Overall, these cookies provide a balance between indulgence and nutrition, making them a delightful option for special occasions or as an occasional sweet treat with real ingredients. For a more precise nutritional breakdown, sizes and serving counts can be adjusted as needed.
Wine and Beverage Pairings
Pair these chewy brown butter carrot cake cookies with a hot mug of chai latte for an aromatic, spicy complement. The cookies also go wonderfully with black or herbal teas - especially those with cinnamon, ginger, or citrus notes.
For a richer pairing, a cold glass of milk (dairy or non-dairy) soothes the palate, enhancing the creamy icing. At a gathering, offer a dessert wine like Moscato or a German Riesling; both highlight the cookie's natural sweetness.
If serving adults, try a spiced rum cocktail, which echoes the warmth of the brown butter and spices. For coffee lovers, a medium-roast coffee balances the sweet notes and cuts through the richness.
Cooking Tips and Variations
For even better results when making Chewy Brown Butter Carrot Cake Cookies, start with high-quality, fresh carrots for the sweetest flavor. Browning the butter may seem like an extra step, but it amplifies the cookies' rich, caramel notes, so don't skip it.
Make sure to blot the grated carrots thoroughly, as any leftover moisture can wreak havoc on the cookie's texture and make it too cakey. When incorporating the dry ingredients into the wet, use a gentle folding motion to keep the dough tender and avoid over-developing the gluten.
The pecans can be swapped for walnuts if preferred, or omitted if nut allergies are a concern. Want extra flavor? Consider adding a sprinkle of ginger or cardamom for more spice or stirring in a handful of shredded coconut for a tropical twist.
For a touch of decadence, add white chocolate chips or dried cranberries. If you don't have food dye, leave your frosting white, or use natural coloring such as carrot or spinach juice for tinting.
For best results, bake one sheet of cookies at a time in the center of the oven to ensure even browning, rotating the tray halfway through. Always let the cookies cool fully before icing so the cream cheese topping doesn't melt.
Store cookies in an airtight container for up to four days, separating layers with parchment to prevent sticking.
Serving Suggestions
Serve the Chewy Brown Butter Carrot Cake Cookies neatly arranged on a platter for casual snacks, tea time, or as a festive finish to a spring celebration. They make an eye-catching centerpiece when decorated with the piped carrot-shaped icing-ideal for Easter, brunches, or gift-giving.
For fun presentation, stack them in clear cellophane bags tied with ribbon, making thoughtful homemade gifts. When entertaining, consider pairing them alongside other tea-time cookies or sweet bars. These cookies are also perfect for lunchboxes or as an after-school treat.
While best enjoyed fresh, the cookies can be prepped a day ahead; simply frost and let them sit until the icing sets before packaging or storing. To elevate the experience, try serving them slightly warm with a scoop of vanilla bean ice cream or Greek yogurt on the side.
For a tidy serving at parties, keep the cookies on individual cupcake liners for easy grab-and-go convenience. Remember, because of the cream cheese icing, store leftovers in the refrigerator in humid environments, bringing them back to room temperature before enjoying for the best texture and flavor.
Health Benefits
Despite being an indulgent dessert, Chewy Brown Butter Carrot Cake Cookies offer some wholesome advantages. Carrots are packed with beta carotene, converted in the body to vitamin A, essential for vision and immune health. The pecans provide heart-healthy fats, plant protein, and minerals such as manganese and magnesium.
Spices like cinnamon and nutmeg have anti-inflammatory and antioxidant properties. While the cookies do contain sugar and butter, mindful consumption allows you to enjoy the treat's comforting flavors without overdoing it.
The real carrot content also means you're adding vitamin-rich produce into your sweet treat, and choosing high-quality, fresh nuts increases phytonutrient intake. Using butter instead of shortening or margarine provides a source of natural fat, which can help the body absorb fat-soluble vitamins.
For those seeking to reduce sugar, try decreasing the granulated sugar in the cookie base or use an all-natural sweetener in place of part of the sugar. For people with dietary restrictions, gluten-free flour blends or dairy-free cream cheese alternatives can often be substituted to suit personal needs.
Ultimately, while these cookies are a sweet indulgence, thoughtful ingredients mean you can enjoy their flavor with some added benefits.
Frequently Asked Questions
Yes, simply omit the pecans for a nut-free version. The cookies will still be chewy and flavorful, maintaining that classic carrot cake profile.
Ensure your butter is cooled to room temperature before mixing, and blot the carrots thoroughly to remove excess moisture. Chilling the dough for 30 minutes before baking can also help control spreading.
Yes, you can make the dough up to 48 hours in advance. Store it in the refrigerator, covered. Let it sit at room temperature for 10-15 minutes before scooping and baking.
Keep them in an airtight container in the fridge if temperatures are warm or if you need to store them for more than one day, due to the cream cheese icing.
You can freeze the baked, unfrosted cookies for up to two months. Thaw them completely, then frost with the cream cheese icing and allow time for it to set before serving.
Chewy Brown Butter Carrot Cake Cookies are the ultimate marriage of a nostalgic classic and modern cookie innovation. Bursting with nutty brown butter, sweet carrots, crunchy pecans, and aromatic spices, these cookies deliver the comforting warmth of carrot cake in a chewy, convenient form. Topped with a luscious cream cheese icing, they're as visually delightful as they are delicious. Whether you're hosting a gathering, treating yourself, or sharing with loved ones, this recipe is sure to impress. With easy-to-follow steps and plenty of room for creativity, Chewy Brown Butter Carrot Cake Cookies quickly become a favorite for any occasion. Happy baking!
Ingredients
- ½ cup (113g) unsalted butter, browned
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- ⅔ cup (75g) finely grated carrots, blotted to remove excess moisture
- 1 ½ cups (215g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (55g) chopped pecans
- 3 oz (85g) cream cheese, at room temperature
- 2 tablespoon (25g) granulated sugar
- milk to thin it out
Instructions
-
1Start by preparing the brown butter. Place your unsalted butter in a light-colored saucepan over medium heat. Let it melt, swirling the pan occasionally. Continue cooking until the butter foams, then watch closely as it turns golden brown with a nutty aroma. Immediately pour it into a heat-safe bowl to stop the cooking process. Allow it to cool for about 15 minutes, making sure it remains liquid but not hot.
-
2While the brown butter cools, prepare the carrots. Finely grate carrots using the smaller side of a box grater until you have 75g (about ⅔ cup, lightly packed). Spread the grated carrots evenly over a plate. Lay a paper towel over them, gently pressing to soak up excess moisture. Replace with a clean towel and repeat this process at least twice more. This step ensures your cookies remain chewy instead of soggy.
-
3In a large bowl, combine the cooled brown butter, packed light brown sugar, and granulated sugar. Whisk them together until the mixture resembles damp sand; this will help dissolve the sugars and develop a chewy texture. Add the egg and beat it into the mixture until smooth and slightly thickened, then stir in the vanilla extract for depth of flavor. Add the dried, grated carrots, mixing until everything is evenly distributed.
-
4In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures the spices and leavening agent are evenly incorporated. Add the dry mixture to the wet ingredients, gently folding until just combined. Sprinkle in the chopped pecans and give one final gentle mix, being careful to avoid overworking the dough, which can make the cookies tough.
-
5Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
-
6Use a 1 ½-oz cookie scoop or heaping tablespoon to portion out the cookie dough. Roll each portion into a smooth ball between your palms, then arrange them spaced apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges and set in the centers. Remove the trays from the oven and allow the cookies to rest for 2 minutes before transferring them to a wire rack to cool completely.
-
7To make the cream cheese icing, combine the room temperature cream cheese and granulated sugar in a small bowl. Beat with a hand mixer until smooth and creamy. Add milk, one half-teaspoon at a time, mixing until the icing reaches a pipeable consistency. Transfer two-thirds of the icing to one bowl and the rest to another. Tint the larger portion orange and the smaller green with food coloring, if desired. Using piping bags or small zip-top bags with the corners snipped, pipe a carrot shape on top of each cooled cookie. Allow the icing to set for about an hour before serving or storing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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