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Carrot Cake Cookies with Brown Butter Cream Cheese Filling Recipe

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4.3 from 62 reviews

  • Author: Diane
  • Total Time: 1 hour 10 minutes
  • Yield: 18 sandwich cookies

Description

These Carrot Cake Cookies are a delightful twist on the classic carrot cake, featuring a soft and chewy texture packed with warm spices, oats, and grated carrots. Topped with a luscious browned butter cream cheese frosting, these sandwich cookies offer the perfect balance of sweet, spicy, and creamy in every bite—ideal for anytime snacking or dessert.

Ingredients

Dry 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

Cookie Batter

  • 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)

Browned Butter Cream Cheese Filling

  • 1/2 cup unsalted butter (for browning)
  • 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

Instructions

  1. Prepare and Preheat: Gather and measure all ingredients. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves until evenly combined and set aside.
  3. Cream Butter and Sugars: Using a stand mixer, beat the room temperature butter, light brown sugar, and granulated sugar until creamy and smooth. Scrape the sides of the bowl to ensure even mixing.
  4. Add Carrots, Egg, and Vanilla: Incorporate the finely grated carrots into the butter and sugar mixture. Then add the egg and vanilla extract, mixing until fully combined.
  5. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing.
  6. Stir in Oats and Optional Ingredients: Fold in the old fashioned oats along with raisins or chopped nuts if using, ensuring all are evenly distributed.
  7. Portion Cookies: Scoop approximately 1 1/2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Brown the Butter for Filling: In a medium saucepan over medium heat, melt the 1/2 cup butter, stirring frequently. Continue cooking until the butter foams, emits a nutty aroma, and turns golden brown, about 5 to 7 minutes. Remove from heat and scrape the browned butter into a bowl. Chill in the refrigerator for 30 minutes until mostly solid but soft. If too cold after chilling, let it come back to room temperature for easier mixing.
  10. Make the Cream Cheese Filling: In a stand mixer, beat the softened browned butter and cream cheese until smooth. Add vanilla extract and salt, blending again.
  11. Add Confectioner’s Sugar: Gradually add the confectioner’s sugar in increments (about 3/4 cup at a time), beating well after each addition until the filling is smooth and fluffy.
  12. Assemble the Sandwich Cookies: Spread or pipe the cream cheese filling evenly onto the flat side of half of the cooled cookies. Top with the remaining cookies to form sandwiches. You may have leftover filling to enjoy or store separately.

Notes

  • For best results, use freshly grated carrots to retain moisture and flavor.
  • Optional raisins and nuts add extra texture and sweetness but can be omitted for a simpler cookie.
  • Brown butter must be cooled to a soft solid state before mixing with cream cheese to prevent curdling.
  • Store assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days.
  • Let refrigerated cookies come to room temperature before serving for the best flavor and texture.
  • This recipe yields about 36 individual cookies or 18 sandwich cookies.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/carrot-cake-cookies-with-brown-butter-cream-cheese-filling-recipe/