1-First step: prep your oven and baking sheet Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line it with a nonstick baking mat. If you have parchment paper on hand, that works too and makes cleanup easier. This step seems small, but it sets you up for even baking and helps the cookies release cleanly after they are done.

2-Second step: mix the dry ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking helps spread the baking soda and spice evenly through the flour, so every cookie tastes the same. Set this bowl aside while you work on the wet ingredients.

3-Third step: cream the butter and sugars In a large bowl, combine the butter, sugar, and brown sugar. Mix for 2 to 3 minutes until the mixture looks light and fluffy. This is where the texture starts to build, so take your time. The butter should be room temperature but still a little firm, not soft and greasy. If it is too warm, the cookies can spread too much in the oven.

4-Fourth step: add eggs, vanilla, and carrots Mix in the vanilla and eggs until they are well blended. Then stir in the finely grated carrots. Fresh carrots work best because they add moisture and give the cookies their classic flavor. Pre-shredded carrots from the store are usually drier and do not blend as nicely into the dough.

5-Fifth step: combine the wet and dry mixtures Add the dry ingredients to the wet mixture and stir until just combined. This is the point where you want to stop mixing as soon as the flour disappears. Overmixing can make the cookies tough. If you are adding chopped pecans or walnuts, fold them in now for a little crunch. A range of ¼ to ½ cup works well.

6-Sixth step: portion the dough Drop the batter by spoonfuls onto the baking sheet. About 2 tablespoons per cookie is a good size. Space them 2 to 3 inches apart so they have room to spread. If you want smaller cookies for a party tray, use a smaller scoop and shorten the baking time slightly.

7-Seventh step: bake until set Bake the cookies for 10 to 12 minutes, or until the edges are browned and the tops look dry. They should still look soft in the center when you pull them out. That is a good thing. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. This short rest keeps them from breaking apart.

8-Eighth step: make the browned butter frosting While the cookies cool, make the frosting. Melt the butter in a small saucepan over medium-low heat. Stir for 2 to 4 minutes until it turns deep golden brown, then remove it from the heat. Browning the butter gives the frosting a rich, nutty flavor that pairs beautifully with the carrot cookies. Next, combine the browned butter with the softened cream cheese and mix until smooth. Add the powdered sugar one cup at a time, mixing fully after each addition. Stir in the vanilla and add milk 1 tablespoon at a time until the frosting becomes fluffy and spreadable.

9-Ninth step: frost the cooled cookies Wait until the cookies are completely cool before frosting them. If you frost them too soon, the topping will slide right off. Spread a generous layer on each cookie, or pipe it if you want a neater look for a party table. If you like a little extra texture, sprinkle chopped pecans or walnuts over the top.

10-Tenth step: serve and enjoy Once frosted, these cookies are ready to serve. They are soft, sweet, and just the right amount of cozy. For more dessert inspiration that works well for sharing, take a look at these chocolate chip walnut cookies.