Description
These Carrot Cake Cookies with Brown Sugar Ermine Frosting offer a delightful blend of flavors that are sure to please. Packed with grated carrots and warm spices, this easy homemade recipe is perfect for a quick dessert or afternoon treat.
Ingredients
Scale
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (110 g) finely grated carrots, lightly packed
- 1 cup (244 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup (55 g) chopped pecans, for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger, whisking until blended.
- In a separate large bowl, mix melted butter, light brown sugar, and granulated sugar until smooth. Incorporate the egg and vanilla extract, whisking until everything is well combined.
- Fold in the grated carrots, combining just until mixed in.
- Gently fold the dry ingredients into the wet mixture, stirring until no flour streaks remain, being careful not to overmix.
- Scoop out dough using a 2-tablespoon cookie scoop or spoon, placing rounded mounds onto the baking sheets with about 2 inches of space between each.
- Bake in the preheated oven for 10 to 12 minutes until the edges set and turn golden, with centers appearing soft.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before frosting.
- Prepare the frosting while cookies are cooling.
Notes
Ensure the butter is slightly cooled before mixing to prevent the eggs from cooking.
For extra flavor, consider adding chopped pecans as a topping after frosting.
Store any leftover cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 15g
- Sodium: 111mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg