This crispy edged, chewy centered cookie was born of a desire to appease both halwa-lovers (like my parents) and drop cookie lovers (like myself). A whole category of South Asian confections, Halwas are usually made with sugar, spices, ghee, nuts, and, sometimes carrots—as is the case for gajar ka halwa, the sweet pudding that inspired this cookie.
The key is to control the carrots’ moisture by cooking them alongside sliced almonds in brown butter before they get folded into the dough. Chilling the dough before forming allows the flavors to amplify post-bake and gives the cookies their ideal texture; if you’re short on time, even a quick 30-minute stint in the fridge will help. (PS: I’m not usually a cookie dough lover, but this one hits different.)
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What you’ll need
Box Grater
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Large Skillet
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Rimmed Baking Sheet
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Rubber Spatula
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French Wire Whisk
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Recipe information
Total Time
1 hour (plus chilling time)
Yield
Makes about 20
Ingredients
1
½
4
1½
2
1¾
1
¾
1
2
Preparation
Step 1
Heat 1 cup (2 sticks) unsalted butter in a large skillet over medium until almost melted. Add ½ cup sliced almonds and cook, stirring often with a wooden spoon or heatproof rubber spatula, until milk solids in butter are deep golden brown and almonds are golden brown, 5–7 minutes. Add 4 medium carrots (about 8 oz.), peeled, coarsely grated, 1½ tsp. ground cardamom, and 2 Tbsp. granulated sugar and cook, stirring often, until carrots are softened and reduced in volume by one third, 8–10 minutes. Transfer to a large bowl and let cool until lukewarm.
Step 2
Meanwhile, whisk together 1¾ cups (219 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. baking soda in a medium bowl.
Step 3
Mix 1 cup (packed; 200 g) dark brown sugar and remaining ¼ cup granulated sugar into carrot mixture, then add 2 large eggs, one at a time, mixing after each addition until combined. Add dry ingredients; stir until no dry streaks remain. Cover dough and chill in refrigerator at least 30 minutes and up to 12 hours.
Step 4
Place racks in upper and lower thirds of oven; preheat to 375°. Place some almonds in a small bowl. Remove dough from refrigerator and scoop out 3-tablespoonful portions. Roll into smooth balls, then roll in almonds to coat. Divide between 2 parchment-lined baking sheets, spacing about 2" apart.
Step 5
Bake cookies rotating baking sheets top to bottom and front to back halfway through, until golden brown around the edges, 13–15 minutes. Remove from oven and firmly tap baking sheets on counter. Sprinkle cookies with flaky sea salt; let cool on baking sheets at least 5 minutes.
Do ahead: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Leave a Review
Reviews (8)
Back to TopSweet savory cookie is a wonderful alternative to sweet and chocolate. Made this as written and substituting GF flour (Bobs Red Mill 1:1 Bobs Red Mill Gluten Free Baking Flour) and allulose sugar substitutes for both white sugar (Splenda Allulose - No Erythritol) and brown sugar (Golden Monk Fruit Sweetener with Allulose - No Erythritol). Both versions were excellent and deemed "best new cookie" in several years.
Anonymous
12/3/2023
Good cookie with great texture, gave it 4 stars because we are not sure how they are supposed to taste. The carrot did not come forward, however the cardamom adds depth. Will try again - we are intrigued!
Marnan MN
minnesota
12/4/2023
I’ve never heard so many people rave about a cookie at a Christmas party! The texture is perfect- chewy, nutty and with that sprinkling of salt on top, it’s perfect. Definitely would refrigerate as long as possible before baking. I did an hour and they spread more than I’d like, but still delicious.
Anonymous
San Diego, CA
12/10/2023
At the end, you don't need to do that weird proccess in the oven, I just put it in the middle rack for 15 minutes and it turned out good. This was one of my favorite recipes. The chewiness and the crunchiness is a perfect combination with great flavor. Definitely reccommend.
Anonymous
12/10/2023
These cookies are incredible! Can't wait to share these with friends for Christmas! I think I will make the next batch a little smaller so I can have a few more cookies to share :)
GrandmaT
Utah
12/17/2023
Used fewer carrots and the dough was still very liquid, causing the cookies to come out more like muffin tops than cookies. You really have to cook way longer on the stove to get the moisture out. At least it's good with morning coffee! ☕️
Lynn E
Seattle
12/19/2023
Followed recipe exactly and they turned out great!! Gave as gift at Christmas and everyone said it was so good, instead of all the regular sugar cookies. I did let it cool overnight and used about 1 1/2 Tbsp size per cookie.
Sharon
Alaska
12/19/2023