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Chewy Carrot Cake Cookies

These are soft, chewy cookies that taste like carrot cake but way easier to make. The brown butter makes them rich and nutty, and the cream cheese frosting on top is totally worth the extra step.
prep time:20 minutes
cook time:14 minutes
Chill + cooling time2 hours 30 minutes
total time:3 hours 4 minutes
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Ingredients

Ingredients (~12 cookies)

  • 1 cup butter for browning - will be divided between cookies and frosting
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temp
  • 2 tsp vanilla extract
  • 1 cup freshly grated carrots
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old fashioned oats

Brown Butter Cream Cheese Frosting

  • 3 Tbsp brown butter from above
  • 3 oz cream cheese room temp
  • 3/4 tsp vanilla
  • Pinch salt
  • 2 cups powdered sugar
  • Toasted coconut for topping

Instructions

  • Melt 1 cup butter in a saucepan over medium heat, stirring constantly until golden brown and nutty smelling.
  • Pour browned butter into a bowl and refrigerate until it returns to room temperature butter consistency.
  • Beat 3/4 cup cooled brown butter with 1/2 cup brown sugar and 1/2 cup granulated sugar on medium-high speed for 3-4 minutes until fluffy.
  • Add 1 large egg and mix on low for 30 seconds, then beat in 2 tsp vanilla extract and 1 cup grated carrots.
  • Add 3/4 tsp baking soda, 3/4 tsp salt, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1 1/2 cups all-purpose flour, mixing on low until flour streaks remain.
  • Fold in 1 1/2 cups old fashioned oats by hand.
  • Scoop dough into 12 large balls using a 1/4 cup scoop and chill for 2 hours.
  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • Place 6 cookie balls on each sheet and bake for 11-14 minutes until edges are golden brown.
  • Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  • Beat 3 Tbsp reserved brown butter with 3 oz cream cheese for 2-3 minutes until smooth.
  • Add 3/4 tsp vanilla, pinch of salt, and 2 cups powdered sugar, beating until creamy.
  • Frost cooled cookies and top with toasted coconut.

Notes

Frosted cookies keep for 3 days covered at room temperature.
Did you make this recipe?Let me know how you liked it below!