Brown butter too dark?

If it smells nutty, it’s fine; if burnt, start over to avoid bitterness.

Yes, but they yield less chewy texture than old-fashioned oats.

When are cookies done?

Golden edges with soft centers; they firm up while cooling.

Use vegan butter for cookies; vegan cream cheese alters frosting texture.

Carrot Cake Cookies Recipe: Moist, Easy, and Perfectly Spiced

Name: Carrot Cake Cookies
Prep time: PT-487919H31M50S
Cook time: PT-487919H31M50S
Total time: PT-487919H31M50S
Yield: 18
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 3/4 cup unsalted butter (at room temperature); 1 cup packed light brown sugar; 1/2 cup granulated sugar; 1/2 cup finely grated carrots; 1 large egg; 2 teaspoons pure vanilla extract; 3 cups old fashioned oats; 1/2 cup raisins and/or chopped nuts (optional); 1/2 cup unsalted butter (cut into tablespoon pieces); 8 oz full-fat brick-style cream cheese (at room temperature); 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 4 cups confectioner’s sugar

Description

These carrot cake cookies combine the beloved spiced flavor of classic carrot cake with a soft oatmeal cookie texture and a luscious cream cheese filling. Perfect as sandwich cookies for holidays, special occasions, or cozy snacks.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 cup unsalted butter (at room temperature)
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup finely grated carrots
1 large egg
2 teaspoons pure vanilla extract
3 cups old fashioned oats
1/2 cup raisins and/or chopped nuts (optional)
1/2 cup unsalted butter (cut into tablespoon pieces)
8 oz full-fat brick-style cream cheese (at room temperature)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 cups confectioner’s sugar

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Instructions

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Set aside.
In a stand mixer, beat butter and sugars until creamy. Scrape down the bowl, add grated carrots, and mix until combined. Add egg and vanilla and mix again.
Add the dry ingredients and mix on low until just combined. Stir in oats and raisins/nuts if using.
Scoop cookie dough (1 1/2 tablespoons each) onto baking sheet, spacing 2 inches apart. Slightly flatten if needed.
Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, melt butter in a saucepan over medium heat until browned and nutty-smelling (5–7 minutes). Transfer to a bowl and chill in the fridge for 30 minutes, until soft solid.
Beat browned butter and cream cheese together until smooth. Add vanilla and salt, then gradually beat in confectioner’s sugar (about 3/4 cup at a time), mixing until creamy.
To assemble, spread or pipe frosting onto half the cookies and sandwich with remaining cookies. You may have leftover filling.

Notes

Use finely grated carrots for the best texture. Don’t skip browning the butter — it gives the frosting a rich, nutty depth.

Nutrition

Calories: 364 kcal
Sugar: 38 g
Sodium: 211 mg
Fat: 16 g
Carbohydrates: 66 g
Fiber: 2 g
Protein: 4 g