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Soft-Baked Carrot Cake Cookies With Browned Butter Cream Cheese Glaze

Servings 19 -20 medium-sized cookies

Ingredients
  

  • Carrot Cake Cookies:
  • 1/2 cup unsalted butter melted halfway
  • 1 cup brown sugar
  • 1 egg 1 yolk
  • 2 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 1 cup quick oats pulsed to half their size
  • 1 1/2 tsp corn starch
  • 3/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup finely shredded carrots
  • 1/4-1/2 cup raisins
  • Browned Butter Glaze:
  • 2 tbs unsalted butter browned
  • 2 oz cream cheese softened
  • 3 tbs powdered sugar
  • 1/4 tsp vanilla
  • 1-3 tbs half & half or milk

Instructions
 

  • For the Cookies
  • In a large bowl, combine flour, corn starch, baking soda, cinnamon, nutmeg and cloves together. Pulse oats in food processor until they are half their size and add them into the mix. Mix around with a fork until everything is blended a bit.
  • In the bowl of your stand mixer, cream half melted butter together with sugar until combined. Add in egg, yolk, and vanilla and mix until smooth. Slowly add in dry mixture until just combined. Fold in shredded carrots and raisins by hand with rubber spatula or spoon. Place bowl of dough into the fridge for at least 30 minutes.
  • 10 minutes before they're ready to be baked, preheat your oven to 350°. Line a baking sheet with parchment paper, set aside.
  • Take 1 1/2 tablespoons of dough, roll into balls and place them about 2 inches apart on the prepared baking sheet. Repeat the process for the rest of the dough. While one batch of cookies is baking, be sure to put the rest of the dough back in the fridge until you are ready to use it. Bake cookies for 13-15 minutes. Cookie edges should just be set and middle will be underbaked but will firm up as they cool.
  • Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling. While all cookies are cooling, prepare the glaze.
  • For the Glaze:
  • First, you need to brown the butter. Once butter is browned (not burned!), pour it into a small cup or bowl being sure to get all of the browned parts at the bottom of the pan!! That's where the flavor is. Place in the fridge to solidify so it's no longer melted, about 10 minutes. Scoop the butter out and cream together with the cream cheese until smooth. Add vanilla and powdered sugar and mix until completely smooth. Pour in half & half 1 tbs at a time until it is to your desired consistency. I like mine to be on the thicker side. Pour into a decorating bottle or you can just use a spoon and spoon it onto the cookies that way.
  • Once cookies are completely cooled, drizzle the glaze over top of them.
  • Cookies will stay moist and soft for up to a week kept in an airtight container.