Easy & Healthy Carrot Cake Cookies 🥕
Whip up these delightful and healthy carrot cake cookies, perfectly spiced and topped with a luscious brown butter cream cheese icing. A homemade treat that's easy to make and sure to please!
Equipment
- Baking Sheet
- Parchment Paper
- Stand Mixer
- Small pan
- Cookie Scoop
Ingredients
For the Cookies
- 1 cup finely shredded fresh carrots
- ½ cup chopped pecans lightly toasted
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
For the Brown Butter Cream Cheese Icing
- ½ cup salted butter browned and cooled
- 8 ounces cream cheese softened
- 1½ teaspoons vanilla extract
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Extra chopped toasted pecans for garnish (optional)
Instructions
- Get Ready: Line a baking sheet with parchment paper. In the bowl of a stand mixer, beat the softened butter with both sugars until the mixture is light and fluffy.
- Wet Ingredients: Mix in the egg until it's fully combined, scraping down the sides of the bowl. Stir in the vanilla extract until just blended.
- Dry Blend: In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, ginger, and nutmeg. This ensures all the warm spices are evenly distributed.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture on low speed until they are just barely combined. Then, gently fold in the fresh shredded carrots and toasted pecans. Be careful not to overmix the dough!
- Chill Dough: Use a 3-tablespoon cookie scoop to form uniform dough balls and place them on your parchment-lined baking sheet. Cover the sheet with plastic wrap and place the dough balls in the freezer for at least an hour. This crucial step helps the cookies hold their shape and develop richer flavor.
- Bake Away: Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls about 1½ inches apart on a fresh parchment-lined baking sheet. Bake for approximately 15 minutes, or until the cookie tops look set and are no longer wet or shiny.
- Cool Down: Once baked, remove the cookies from the oven and let them cool completely on the baking sheet before frosting.
- Make Brown Butter Icing: While the cookies are cooling, gently brown the salted butter in a small pan over medium heat. Stir constantly until it turns a beautiful golden brown and smells nutty. Remove from heat immediately and let it cool completely.
- Whip Icing: In your stand mixer, beat the softened cream cheese with the cooled brown butter and vanilla extract until smooth. Gradually add the powdered sugar, cinnamon, and salt, mixing on medium speed for about 3 minutes until the icing is light and wonderfully fluffy.
- Decorate & Enjoy: Once the cookies are entirely cool, pipe or spread a generous swirl of the delicious brown butter cream cheese icing on top of each cookie. For an extra touch, garnish with a sprinkle of extra toasted pecans.
Notes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (includes chilling time)
Servings: 14 cookies
Nutrition per serving:
Calories: 434 kcal
Total Carbs: 57 g
Net Carbs: 56 g
Fats: 22 g
Protein: 4 g
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (includes chilling time)
Servings: 14 cookies
Nutrition per serving:
Calories: 434 kcal
Total Carbs: 57 g
Net Carbs: 56 g
Fats: 22 g
Protein: 4 g
