With Easter being tomorrow, here is another last minute carrot cake recipe for you guys! In cookie form, that is. Let’s talk Easter for a moment. Don’t you just love it? It’s one of my favorite holidays. I can’t wait until my son gets a little older so we can do Easter egg hunts with him every year! Some of my favorite Easter memories are those of the Easter egg hunts we would have around my parents’ yard with all of my cousins running around like nut jobs trying to find all the eggs. We had way too much fun! Also, dying the eggs is so fun too! I did that with my son this year, he just plopped the egg into the different colors, not too exciting for him yet since he is only 17 months. Ha, soon enough though. Easter is just so much fun. Anyway, back to the cookies, that’s the reason you’re here, right? These cookies are nothing short of amazing. Did I mention they are soft-baked? Extremely, extremely soft-baked. They are perfectly spiced without being overwhelming. With carrots and oats, it’s very hard to overpower them with spices so I usually use a heavy hand, feel free to use less if you want. I think the browned butter cream cheese glaze is the real star of the show though. Without it, these cookies would just be ordinary. But with it… they are extraordinary! I don’t think anything carrot-cake-like should ever not have cream cheese frosting or glaze. It’s just wrong. To make it even better, I browned the butter. Browning the butter is optional but I recommend it. It gives the glaze an almost nutty flavor that pairs so well with the flavors in the cookies!
^ See those perfect browned butter flecks in the glaze? Droooool. You have. have. have. have to make it to go on top of these bad boys. It’s absolutely necessary. If you don’t want to brown the butter, I guess I will understand. But these cookies are just begging for some cream cheese glaze lovin’.
I threw some raisins in these on a whim and wasn’t sure about it but I am SO glad I decided to add them because they add so much to these cookies! The sweetness they give perfectly compliments the spices.
These cookies have a texture like no other cookie I have made before. And I have made A LOT of cookies. They stay soft for over a week! I still have one or two in my kitchen that I made last week and they are still soft and delicious.
When they’re done baking, they may seem like they aren’t done but that is what gives them their ultra chewy and soft texture. They will set up when they cool, so don’t panic. If you like a more crispy and firm cookie, feel free to bake them a little longer.
Carrot cake is one of my favorite desserts and if I can have it in bite size, let me at it!