Ingredients:
- 1 cup unsalted butter, browned and slightly cooled
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp kosher salt
- 1.5 cups finely grated carrots, squeezed of excess moisture
- 0.5 cup toasted pecans, finely chopped
- 8 oz full-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla bean paste
- 1 pinch kosher salt
Instructions:
- Brown 1 cup of butter in a small skillet over medium heat until it smells nutty and amber-colored milk solids appear. Transfer to a bowl and let cool for 10 minutes.
- Grate carrots using the fine side of a box grater. Press the grated carrots firmly between heavy paper towels to remove at least 2 tablespoons of liquid to ensure a chewy cookie texture.
- In a stand mixer or large bowl, beat the cooled brown butter with the brown sugar and granulated sugar until the mixture looks like wet sand and is well combined.
- Add the egg and 2 teaspoons of vanilla extract to the butter mixture, beating until smooth and aerated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and 0.5 teaspoons of kosher salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the blotted carrots and chopped toasted pecans.
- Using a 2-tablespoon cookie scoop, portion the dough onto parchment-lined baking sheets, spacing them 2 inches apart.
- Bake at 180°C for 12 minutes until the edges are set but the centers look soft. Let cookies cool completely on a wire rack.
- Prepare the frosting by beating the cream cheese and 4 tablespoons of softened butter until smooth. Gradually add the powdered sugar, vanilla bean paste, and a pinch of salt, whipping until light and fluffy.
- Pipe or swirl the cream cheese frosting onto the cooled cookies and serve.