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Cozy Brown Butter Carrot Patch Cookies Recipe with Easy Cream Cheese Frosting

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These cozy carrot patch cookies feature a soft, tender crumb with a nutty brown butter flavor, topped with a luscious, tangy cream cheese frosting. Perfect for casual gatherings or a comforting treat any time.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (about 3 medium) fresh carrots, finely grated
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup mini chocolate chips (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (227 g) cream cheese, softened
  • 1/4 cup (56 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Brown the Butter: In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat. Stir frequently as it melts, then begins to foam and turn a golden brown with nutty aroma (about 5–7 minutes). Remove from heat and let it cool for 10 minutes.
  2. Mix the Sugars and Eggs: In a large mixing bowl, combine 3/4 cup (150 g) granulated sugar and 1/2 cup (110 g) light brown sugar. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla extract until smooth and creamy.
  3. Add Browned Butter: Slowly pour the cooled browned butter into the sugar and egg mixture while mixing on low speed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (240 g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Fold in Carrots and Mix-ins: Gently fold in 1 1/2 cups finely grated fresh carrots, 1/2 cup chopped walnuts or pecans (if using), and 1/2 cup mini chocolate chips (optional).
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes.
  7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on baking sheets. Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
  9. Cool Completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make the Cream Cheese Frosting: In a mixing bowl, beat 8 oz (227 g) softened cream cheese and 1/4 cup (56 g) softened unsalted butter until smooth. Gradually add 2 cups (240 g) powdered sugar, then stir in 1 teaspoon vanilla extract and 1 teaspoon fresh lemon juice. Beat until light and fluffy.
  11. Frost the Cookies: Spread or pipe the frosting on cooled cookies. Optionally, sprinkle with finely chopped walnuts or a pinch of cinnamon.

Notes

Brown the butter carefully to avoid burning; it should be golden brown with a nutty aroma. Grate carrots finely for a tender crumb. Chill dough for at least 30 minutes to prevent spreading. Use room temperature cream cheese and butter for smooth frosting. Dough can be refrigerated up to 24 hours before baking. Frosted cookies store well in the refrigerator for up to 5 days.

Nutrition

Keywords: brown butter cookies, carrot cookies, cream cheese frosting, cozy cookies, easy cookie recipe, soft cookies, carrot dessert

Find it online: https://jodierecipes.com/cozy-brown-butter-carrot-patch-cookies-recipe-with-easy-cream-cheese-frosting/