Carrot Dream

• Sugar & Crumbs Cookie Dough Base
• 250 g unsalted butter, browned
• 200 g (1 cup packed) dark brown sugar
• 100 g (½ cup) granulated sugar
• 2 large eggs, room temperature
• 1 Tbsp pure vanilla extract
• 115 g (4 oz) cream cheese, softened
• 345 g (2¾ cups) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• Carrot Dream Add-Ins
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 150 g (about 1½ cups) finely grated carrots, well squeezed dry
• 120 g (1 cup) toasted pecans, roughly chopped
• 60 g (½ cup) sweetened shredded coconut, toasted
• Optional Cream Cheese Glaze
• 113 g (4 oz) cream cheese, softened
• 120 g (1 cup) powdered sugar
• ½ tsp pure vanilla extract
• 1–2 Tbsp milk, as needed

The whipping cream is omitted because the softened cream cheese and prepared carrots add the moisture and fat this dough needs.

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Brown the butter: Place 250 g butter in a saucepan over medium heat. Cook, stirring frequently, until it turns deep golden brown and develops a rich, nutty aroma. Transfer the browned butter, including all the flavourful browned bits, to a heatproof mixing bowl and cool for 15–20 minutes. Sugar & Crumbs note: use whatever remains after browning; do not add extra liquid to replace the lost moisture.

2. 2

   Prepare the carrots: Finely grate the carrots. Place them in a clean kitchen towel or several layers of paper towel and gently squeeze out the excess moisture. This keeps the cookies thick and prevents the dough from becoming too wet.

3. 3

   Make the dough: Add both sugars to the cooled browned butter and mix well. Add the softened cream cheese and mix until creamy. Add the eggs one at a time, followed by the vanilla, and mix until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Fold the dry ingredients into the wet mixture just until combined, then fold in the carrots, pecans, and coconut. Do not overmix.

4. 4

   Portion: Divide the dough into 90 g portions and gently shape each into a tall cookie dough ball. For an extra bakery-style finish, press a few pieces of toasted pecan onto the tops.

5. 5

   Chill: Arrange the portions on a parchment-lined tray and cover well. Refrigerate for 24 hours or overnight so the dough firms up and the flavours develop.

6. 6

   Bake: Preheat the oven to 350°F (175°C). Arrange the chilled dough on a parchment-lined baking sheet with room to spread. Bake for approximately 13 minutes, until the edges are set and lightly golden while the centres remain soft. Do not overbake. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

7. 7

   Optional cream cheese glaze: Beat the cream cheese, powdered sugar, and vanilla until smooth. Add milk a little at a time until thick but drizzleable, then drizzle over completely cooled cookies.

8. 8

   Sugar & Crumbs finishing touch: Finish each cookie with a drizzle of cream cheese glaze, toasted pecan pieces, and a light sprinkle of cinnamon.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.