Description
Delicious cookies that capture the warm, nutty depth of brown butter with the cozy spice and sweetness of carrot cake.
Ingredients
Scale
- 1 cup unsalted butter (browned)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of ground ginger
- 1 1/2 cups grated carrots
- Optional: 1/2 cup chopped walnuts, raisins, or white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Brown the butter: melt the butter in a saucepan over medium heat, stirring constantly until golden brown.
- Mix sugars into the brown butter until dissolved. Beat in the egg and vanilla extract until smooth.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl.
- Fold the dry mix into the wet mix until just combined. Add grated carrots and any optional mix-ins.
- Scoop dough by rounded tablespoons onto prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges set and centers remain soft. Let cool on sheet for 5 minutes before transferring to a cooling rack.
Notes
Chill the dough if your kitchen is warm to control spread. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg