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Adem Recipes

Brown Butter Carrot Cake Cookies with Cream Cheese Drizzle

Soft carrot cake cookies made with rich brown butter and topped with a simple cream cheese drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 5/8 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup finely grated carrots
  • 1/2 cup chopped pecans
For the cream cheese drizzle:
  • 3 oz cream cheese softened
  • 1 –2 tablespoons milk
  • 1/2 cup powdered sugar

Method
 

Melt butter over medium heat, stirring until golden brown with a nutty smell. Let cool slightly.
    Mix browned butter with brown sugar and granulated sugar until smooth.
      Add egg and vanilla, then mix until combined.
        In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
          Add dry ingredients to wet mixture and stir until just combined.
            Fold in grated carrots and pecans.
              Scoop dough onto baking sheet and bake at 350°F (175°C) for 10–12 minutes.
                Cool completely. Mix cream cheese, milk, and powdered sugar, then drizzle over cookies.

                  Notes

                  Store in the fridge for up to 4 days. Chill dough if it feels too soft before baking. Let cookies cool fully before adding drizzle to prevent melting.