Carrot Cake Cookies with Brown Sugar Ermine Frosting
These carrot cake cookies are soft, tender, and packed with the spices you love in classic carrot cake. Topped with a light and airy brown sugar ermine frosting and chopped nuts, they’re perfect for spring gatherings, holiday treats, or anytime you want sweet snack!
Servings: 17 cookies
Calories: 305kcal
Ingredients
Carrot Cake Cookies
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick / 113 g) unsalted butter, melted, slightly cooled
- ¾ cup (150 g) light brown sugar, packed
- ¼ 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 (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Topping (Optional)
- ½ cup (55 g) chopped pecans, for topping, optional
Instructions
Carrot Cake Cookies
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract to the bowl and whisk until fully combined.
- Stir in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
- 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 for 10 to 12 minutes, or until the edges are set and lightly golden while the centers look soft and slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
- While the cookies cool, make the frosting.
Brown Sugar Ermine Frosting
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon.
- Remove the pan from the heat. Cover the mixture with plastic wrap pressed directly onto the surface, then let it cool completely to room temperature. (This is important; if it’s even slightly warm, the frosting won’t whip properly.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. The mixture should look smooth and creamy, not grainy. Stop the mixer and use a rubber spatula to scrape down the sides ofthe bowl.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy, 2 to 3 minutes, pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7 to 8 minutes, or until the frosting is smooth and creamy.
- Once the cookies are completely cooled, spread or pipe the frosting on top of each cookie using an offset spatula or piping bag.
- Top with pecans, if using.
Nutrition
Serving: 1cookie with frosting | Calories: 305kcal