1-First step: Get the oven and pans ready Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line it with a nonstick baking mat. This small step helps the cookies bake evenly and makes cleanup easier later. If you are baking more than one tray, prepare all your pans before mixing the dough so the cookie batter does not sit too long.

2-Second step: Mix the dry ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking first helps spread the baking soda and spice evenly through the dough. That way, every cookie gets the same soft rise and warm flavor.

3-Third step: Cream the butter and sugars In a large bowl, mix the butter, sugar, and brown sugar for 2 to 3 minutes until the mixture looks light and fluffy. Room temperature butter that is still slightly firm works best here because it blends smoothly without turning greasy. If the butter is too soft, the cookies may spread too much in the oven.

4-Fourth step: Add the wet ingredients and carrots Stir in the vanilla and eggs. Mix until the batter looks smooth, then fold in the finely grated carrots. Freshly grated carrots are the best choice because they bring moisture and blend into the dough more naturally than bagged shredded carrots. If the carrots release extra liquid, you can lightly pat them dry with a paper towel first.

5-Fifth step: Combine the wet and dry mixtures Gradually add the dry ingredients to the wet mixture. Stir only until everything is combined. It is important not to over-mix, because that can make the cookies tough instead of soft and tender. The dough should look thick and a little sticky, which is exactly what you want.

6-Sixth step: Scoop and bake Drop the cookie batter by spoonfuls, about 2 tablespoons each, onto the prepared baking sheet. Leave 2 to 3 inches between each scoop so the cookies have room to spread. Bake for 10 to 12 minutes, until the edges turn lightly brown and the tops look dry. The centers should still look soft, since they will firm up as they cool.

7-Seventh step: Cool the cookies properly Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This short cooling time helps them set so they do not break apart. After that, cool them completely before frosting. If the cookies are still warm, the frosting will slide right off.

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 and stir for 2 to 4 minutes until it turns deep golden-brown. Remove it from the heat right away so it does not burn. The browned butter gives the frosting a rich, nutty taste that pairs beautifully with the spice in the cookies. In a large bowl, combine the browned butter with the softened cream cheese and mix well. Add the powdered sugar one cup at a time, mixing fully between each addition. Stir in the vanilla, then add milk one tablespoon at a time until the frosting is fluffy and spreadable. If it becomes too thin, add a little more powdered sugar. If it feels too stiff, add a splash more milk.

9-Ninth step: Frost and serve Once the cookies are completely cool, spread or pipe the frosting on top. You can keep the frosting thick and rustic, or smooth it out for a bakery-style look. A small sprinkle of chopped nuts on top is a nice finishing touch if you like extra texture.