Description
These soft and chewy carrot cake cookies are filled with a luscious brown butter cream cheese filling, combining the warm spices of carrot cake with the richness of browned butter.
Ingredients
- For the cookies: 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- For the filling: 4 tablespoons unsalted butter
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in grated carrots and walnuts if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden. Cool on wire racks.
- While cookies cool, make the filling: In a small saucepan, melt butter over medium heat and cook until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
- In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then beat in browned butter until creamy.
- Once cookies are completely cool, spread a generous teaspoon of filling on the bottom of half the cookies. Top with remaining cookies to make sandwich cookies.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American