Spiced cookies with cream cheese (Print Version)

# Ingredients:

→ For the Carrot Cake Cookies

01 - ½ cup unsalted butter, room temperature
02 - ½ cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - 1 large egg, room temperature
05 - 2 teaspoons vanilla extract
06 - 2 cups all-purpose flour, spooned and leveled
07 - 1 tablespoon cornstarch
08 - 1 teaspoon baking soda
09 - ½ teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - ¼ teaspoon ground ginger
12 - ½ teaspoon ground nutmeg
13 - 1 cup finely shredded fresh carrots (about 2 medium carrots)
14 - ½ cup chopped toasted pecans

→ For the Brown Butter Cream Cheese Icing

15 - ½ cup salted butter, browned and cooled to room temperature
16 - 8 ounces cream cheese, room temperature
17 - 1½ teaspoons vanilla extract
18 - 3 cups powdered sugar
19 - ½ teaspoon ground cinnamon
20 - ½ teaspoon fine sea salt

→ For Garnish

21 - Chopped toasted pecans

# Instructions:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a stand mixer, cream together butter, granulated sugar, and brown sugar.
03 - Add the egg and vanilla, mixing until fully incorporated. Scrape down the bowl halfway through.
04 - In a separate bowl, whisk together flour, cornstarch, baking soda, salt, cinnamon, ginger, and nutmeg.
05 - Gradually add the dry ingredients to the mixer, mixing until just combined.
06 - On the lowest speed, slowly add the shredded carrots and toasted pecans, mixing until combined.
07 - Using a 3-tablespoon cookie scoop, scoop dough into balls and place on the parchment-lined baking sheet.
08 - Cover with plastic wrap and chill the dough balls in the freezer for at least 1 hour.
09 - Preheat the oven to 350°F (175°C) and line another baking sheet with parchment paper.
10 - Place chilled dough balls on the prepared cookie sheet, about 1½ inches apart.
11 - Bake for about 15 minutes, or until tops are no longer shiny. Adjust baking time if needed.
12 - Let the cookies cool on the baking sheet. To make them perfectly round, swirl a large biscuit cutter around each cookie.
13 - Brown the butter in a small pan over medium heat, stirring constantly until golden brown. Let it cool.
14 - In the stand mixer, cream together the cream cheese and cooled brown butter. Add vanilla.
15 - Gradually add powdered sugar, one cup at a time. Add cinnamon and salt with the last cup of sugar.
16 - Mix for about 3 minutes on medium speed until the icing is light and fluffy. Turn to low speed for 1 minute to remove air bubbles.
17 - If the icing is too thick, add a splash of milk or heavy cream. If too thin, chill in the fridge for 15 minutes.
18 - Ice the cookies using a piping bag or spread with a spoon or offset spatula. Garnish with chopped toasted pecans.

# Notes:

01 - The dough needs to be chilled to prevent spreading during baking
02 - If you don't have toasted pecans, you can toast them in a dry skillet over medium heat until fragrant
03 - For a richer icing, feel free to add a little more cream cheese or butter to taste

Back