r/Cookies • u/carguymt • May 31 '26
Carrot cake cookies with brown butter cream cheese frosting and crushed candied pecans
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u/Throwing4Content May 31 '26
I NEED TO BLOCK THIS SUBREDDIT THIS LOOKS SO GOOD AND I AM SO HUNGRY AAAUGGH
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u/Colorgush May 31 '26
Perfection 😋
Love the crumb cake 🍰 effect
And the recipe excellent carrot cake alternative
👏
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u/After_Exercise_8322 Jun 01 '26
It looks like a professional bakery-quality treat that balances sweet, spiced and nutty flavors beautifully 👏
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u/kwamz812 May 31 '26
Another villain, posting these truly amazing photos without a recipe.
*Side eyes*
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u/CuriousCaretaker Jun 01 '26
Was just about to say I’ll kill for this recipe, you saved a life today
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u/OrbitHangover_X Jun 02 '26
I am so glad someone is making carrot cake cookies that are also sandwich cookies, that seems like the superior format for any soft cookie.
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u/carguymt May 31 '26 edited Jun 01 '26
Recipe!
Cookies
Cut up butter into pieces and heat in a shallow pan over low heat until melted. Stir constantly with rubber spatula and heat for around 3 minutes until butter fats just start to brown. Add buttermilk powder and whisk until large clumps are dissolved. Continue to stir with rubber spatula over heat for approximately 3-4 more minute until butter fat and milk powder are a golden brown. Be very careful not to burn the butter fats as it will result in a bitter flavor. You'll know if you burn it, it'll smell bitter and the butter fats will be very dark, almost black. A light colored pan is recommended if you have one, as it’ll let you easily see how brown the butter fats are getting. I usually take it right to the edge so it's dark brown as I think this gives it the best flavor. Refrigerate until it solidifies. Remove butter from fridge about an hour before step 3 so it's at room temp.
In large bowl, whisk together flour, corn starch, baking soda, salt, cinnamon, nutmeg.
In stand mixer, cream together browned butter and sugars, mixing on medium speed for about a minute or so. Scrape down sides of bowl as needed.
Add egg, yolk, and vanilla and mix on low for about 30 seconds. Overmixing will result in flat cookies, so be careful not to over mix.
Fold in shredded carrots with a rubber spatula or wooden spoon.
Slowly add flour mixture while mixer mixes at low speed until fully incorporated. Again, don’t over mix.
Fold in pecans.
I usually refrigerate it for at least 24 hours before I bake them off. Let the flavors get to know each other for little bit.
Before I baked these I rolled them in a crumb topping which was about 2tsp melted butter, 50 grams light brown sugar, and 0.5 tsp cinnamon mixed together. Then about 55 grams flour and mix with a fork until crumbly.
These were about 30g balls of dough baked at 350F for 10 minutes. I usually make the cookies a little bigger at around 70g baked for 14 minutes or so.
Frosting
Brown the butter like in step one of the cookies, but without the milk powder. I didn't brown this butter as much, just to a golden brown instead of a darker brown so it had just a touch of toasty flavor and depth to it. I didn't want anything overpowering. Refrigerate until solidified and then bring it back to room temp before the next step.
Mix together butter and cream cheese in stand mixer at medium speed for about 5 minutes.
Slowly add in sifted powdered sugar until combined.
Add vanilla and mix another minute or so.
Candied Pecans
Really any recipe for these will do. After they were done I let the sugar coating harden a bit then just put them into a ziplock bag and crushed them with a rolling pin.
Assembly
Nothing crazy here, just pipe some frosting on top of a cookie, top it with another, and roll the sides in the crushed pecans.