Brown Butter Carrot Cake Cookies

Ingredients

• 0.5 cup Unsalted butter (browned and cooled)
• 0.75 cup Brown sugar (packed)
• 0.25 cup Granulated sugar
• 1 Egg (large, room temperature)
• 1 tsp Vanilla extract
• 1.5 cup All-purpose flour
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 1 cup Carrots (finely grated and patted dry)
• 0.5 cup Chopped pecans (optional)

Steps

1. 1

   In a small saucepan over medium heat, melt the butter and continue to cook until it foams, smells nutty, and brown bits form at the bottom. Pour into a bowl and let cool until it begins to solidify slightly.

2. 2

   Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

3. 3

   In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined.

4. 4

   Add the egg and vanilla extract to the butter mixture and whisk vigorously until the mixture is smooth and slightly pale.

5. 5

   In a separate medium bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.

6. 6

   Fold the dry ingredients into the wet ingredients using a spatula until just combined.

7. 7

   Stir in the finely grated carrots and chopped pecans (if using) until evenly distributed throughout the dough.

8. 8

   Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.

9. 9

   Bake for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best texture, ensure you pat the grated carrots dry with a paper towel to remove excess moisture before adding them to the dough. These cookies are excellent on their own or can be sandwiched with cream cheese frosting.

Nutrition per serving

• dessert
• cookies
• carrot cake
• baking
• fall recipes
• vegetarian