Carrot cake lovers, get ready for a delightful twist on a classic favorite. These Carrot Cake Cookies bring all the warm, spiced flavors of traditional carrot cake into a handheld treat that’s both chewy and satisfying. Topped with a luxuriously smooth Brown Sugar Ermine Frosting, these cookies balance sweetness and warmth beautifully. They’re perfect for snacking, sharing, or just indulging a little during your afternoon break.

Carrot Cake Cookies with Brown Sugar Ermine Frosting

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I first stumbled upon this recipe while searching for creative ways to use up some extra carrots I had lying around after making a salad. What I found was beyond just a cookie; it was the perfect combination of comforting spices, a tender cookie crumb, and creamy frosting. Each bite made me feel a little closer to that beloved carrot cake experience, without needing a fork! Trust me when I say these cookies are not only easy to whip up but are sure to impress everyone at the next gathering or cozy night in.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Cookies with Brown Sugar Ermine Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Cookies with Brown Sugar Ermine Frosting

Why You’ll Love This Recipe

Simple & Quick: These cookies come together in just about 25 minutes of prep time, perfect for when you’re craving something sweet without a lot of fuss.
Irresistible Flavor: The blend of spices like cinnamon, nutmeg, and ginger creates a fragrant aroma that makes your kitchen feel like a warm hug.
Eye-Catching Appeal: These cookies are adorable and bursting with color from the grated carrots, making them a fun addition to any dessert table.
Flexible Serving: Whether enjoyed as an afternoon snack, a delightful dessert, or even for breakfast with coffee, these cookies fit right in.
Diet-Friendly Options: You can easily tweak this recipe to be gluten-free or dairy-free using suitable substitutes, catering to a variety of dietary needs.

Ingredients You’ll Need

1 ¾ cups all-purpose flour: This forms the base of your cookies. Substitute with gluten-free all-purpose flour if needed.
1 teaspoon baking soda: Helps the cookies rise and achieve that perfect chewy texture.
½ teaspoon baking powder: Works alongside baking soda for a little extra lift.
½ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
1 ½ teaspoons ground cinnamon: Imparts that warm, comforting spice essential to carrot cake.
¼ teaspoon ground nutmeg: Adds a warm, slightly sweet flavor.
¼ teaspoon ground ginger: Gives a lovely, zesty kick.
½ cup (1 stick) unsalted butter, melted and slightly cooled: Provides richness and flavor. If you need a dairy-free option, try using coconut oil or margarine.
¾ cup light brown sugar, packed: Adds moisture and a deeper flavor than granulated sugar.
¼ cup granulated sugar: Balances the brown sugar and contributes to the overall sweetness.
1 large egg, room temperature: Helps bind the ingredients together and gives the cookies a nice rise.
1 teaspoon vanilla extract: Adds a lovely aroma and flavor profile.
1 cup finely grated carrots, lightly packed: The star ingredient, lending moisture and natural sweetness to the cookies.
1 cup whole milk: Used for the frosting to achieve a creamy consistency.
5 tablespoons all-purpose flour: Thickens the frosting and makes it smooth.
1 cup (2 sticks) unsalted butter, room temperature: Whips up beautifully for that fluffy frosting. Use dairy-free alternatives if necessary.
1 cup light brown sugar, packed: Essential for the frosting, adding both flavor and texture.
½ cup chopped pecans, for topping (optional): Adds a nice crunch and nuttiness, but feel free to skip if you prefer a nut-free cookie.

How to Make Carrot Cake Cookies with Brown Sugar Ermine Frosting

Preheat and Prep: Preheat your oven to 350°F, and line two large baking sheets with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Mix well and set aside.
Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled ½ cup unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, whisking until fully combined.
Add Carrots: Gently stir in 1 cup finely grated carrots into the wet mixture, making sure they’re evenly distributed.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix; you want the cookies to be tender.
Scoop the Dough: Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden while the centers still look soft and slightly underbaked. These cookies will continue to firm up as they cool.
Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Make the Frosting: While the cookies are cooling, prepare the Brown Sugar Ermine Frosting. In a medium saucepan over medium heat, whisk together 1 cup whole milk and 5 tablespoons all-purpose flour. Cook, whisking constantly for 3 to 5 minutes, until no lumps remain and the mixture thickens like very thick pudding. It should coat the back of a spoon.
Cool the Mixture: Remove from heat and cover the thickened mixture with plastic wrap pressed directly onto the surface. Let it cool completely to room temperature—this step is crucial for a nice, fluffy frosting.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup room temperature unsalted butter and 1 cup packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. The mixture should look smooth and creamy, not grainy.
Combine Frosting Ingredients: Add the cooled milk mixture to the bowl, and beat on medium-high speed until fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
Whip the Frosting: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and mix on high for 7 to 8 minutes until the frosting is smooth and creamy.
Frost the Cookies: Once the cookies are completely cool, spread or pipe the frosting onto the top of each cookie using an offset spatula or piping bag.
Top with Pecans: If desired, sprinkle the frosted cookies with chopped pecans for added crunch and flavor.

Storing & Reheating

To store your delicious Carrot Cake Cookies with Brown Sugar Ermine Frosting, keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the unfrosted cookies for up to 3 months; just be sure to place parchment between layers. When you’re ready to enjoy, thaw at room temperature and add the frosting. Reheat briefly in the microwave for 10-15 seconds to refresh their gooey texture, but note that the frosting may soften slightly.

Chef’s Helpful Tips

Avoid Overmixing: When combining wet and dry ingredients, mix just until no flour streaks remain for tender cookies.
Ingredient Temperature Matters: Use room temperature butter and egg to ensure an even mixing process and fluffy texture.
Prep Ahead: Bake the cookies ahead of time and frost them just before serving for the best texture and taste.
Experiment with Spices: Feel free to adjust the spices based on your preference—add more ginger for spice lovers or even a dash of cardamom for a unique twist.
Test for Doneness: Remember, the cookies will continue to cook on the baking sheet after removal from the oven, so take them out when the edges are firm but the centers remain soft.

These Carrot Cake Cookies with Brown Sugar Ermine Frosting are a recipe worth keeping close. They’re flavorful, easy to make, and have that nostalgic charm of comforting carrot cake but in a portable form. Don’t hesitate to experiment with the ingredients, perhaps trying different nuts or even adding raisins for extra sweetness. I invite you to experience the joy of baking these cookies and savoring every delightful bite!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Make sure to use one that is a 1:1 replacement to achieve similar results.

How can I make these cookies dairy-free?

To make this recipe dairy-free, use a plant-based butter alternative for the cookies and substitute whole milk with any non-dairy milk like almond, oat, or coconut milk.

What can I use instead of pecans?

If you’re looking for a substitute for pecans or prefer nuts, chopped walnuts or almonds work beautifully. If you’re avoiding nuts altogether, simply omit them.

How do I know when the cookies are done baking?

Look for a slight golden brown around the edges and a soft, puffy center. They may seem underbaked, but they will firm up as they cool, ensuring a chewy texture rather than crunch.

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