Carrot Cake Cookies with Brown Sugar Ermine Frosting
Soft, warmly spiced carrot cake cookies topped with an impossibly silky brown sugar ermine frosting and optional chopped pecans. All the cozy flavors of carrot cake in cookie form.
- Total Time1 hour 15 minutes
- Yield20 cookies 1x
Ingredients
Units
Scale
Carrot Cake Cookies
- 1 3/4 cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (113 g) unsalted butter, melted, slightly cooled
- 3/4 cup (150 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (110 g) finely grated carrots, lightly packed
Brown Sugar Ermine Frosting
- 1 cup (244 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Topping (Optional)
- 1/2 cup (55 g) chopped pecans (optional)
Instructions
- Preheat and Prep: Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger.
- Cream the Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and whisk until fully combined.
- Fold in the Carrots: Stir in the finely grated carrots until evenly distributed.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
- Scoop the Dough: Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake: Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers look soft and slightly underbaked.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely before frosting.
- Cook the Frosting Base: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes until the mixture thickens to a very thick pudding consistency that coats the back of a spoon.
- Cool the Frosting Base: Remove from heat, cover with plastic wrap pressed directly onto the surface, and let cool completely to room temperature.
- Whip the Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together butter and brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add the Cooled Base: Add the cooled milk-flour mixture and beat on medium-high speed for 2 to 3 minutes, scraping down the sides as needed.
- Final Whip: Switch to the whisk attachment, add vanilla, and mix on high for 7 to 8 minutes until the frosting is smooth, light, and creamy.
- Frost and Top: Spread or pipe the frosting onto fully cooled cookies using an offset spatula or piping bag. Top with chopped pecans if desired.
Notes
The milk-flour base for the ermine frosting must be completely room temperature before adding to the butter mixture, or the frosting will not whip properly. Cookies can be baked ahead and stored unfrosted in an airtight container for up to 2 days. Frosted cookies are best enjoyed within 2 days and should be stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 210
- Sodium: 140
- Saturated Fat: 7
- Protein: 2
- Cholesterol: 40
