Description
These Carrot Cake Cookies combine the moist, spicy flavors of classic carrot cake with a creamy cream cheese filling, all baked into a delightful handheld treat. The cookies feature warm cinnamon and nutmeg spices, grated fresh carrots for moisture and texture, and a luscious cream cheese center, topped optionally with a smooth cream cheese frosting for extra indulgence.
Ingredients
Scale
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 1 cup finely grated fresh carrots, moisture removed
- 1 teaspoon pure vanilla extract
- 2 large egg yolks, room temperature
Frosting
- 2 oz cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Cream Cheese Filling: Beat 6 oz of cream cheese with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth. Scoop 14 equal dollops onto a lined tray and freeze until solid to use as the filling.
- Prepare Carrots: Finely grate fresh carrots and pack them into one cup. Press between paper towels to remove excess moisture to prevent sogginess in the dough.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Mix Wet Ingredients: Beat the cooled melted butter with brown sugar and white sugar for 2 minutes until creamy and combined.
- Add Carrots and Egg Yolks: Incorporate the grated carrots, 1 teaspoon vanilla extract, and egg yolks into the butter and sugar mixture, mixing until just combined.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture and mix on low speed just until incorporated, avoiding overmixing.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Let the dough rest for 10 minutes to hydrate and firm up slightly.
- Assemble Cookies: Scoop 2-tablespoon dough balls, press a deep well in the center, insert a frozen cream cheese filling dollop, then seal the dough completely around the filling.
- Freeze Before Baking: Place stuffed dough balls on a baking sheet and freeze for 10 minutes to help them hold shape during baking.
- Bake: Bake the cookies for 13 to 15 minutes, one sheet at a time, until edges are lightly golden but centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 10 to 15 minutes to set, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat 2 oz cream cheese with 2 tablespoons butter until smooth, then add sifted powdered sugar and 1 teaspoon vanilla extract. Mix until fluffy and pipe decorative carrot shapes or spread on cooled cookies as desired.
Notes
- Removing excess moisture from carrots prevents soggy cookies.
- Freezing cream cheese filling and assembled dough balls helps maintain shape and prevent leakage during baking.
- Dough resting enhances texture by hydrating the flour.
- If desired, use the cream cheese frosting to decorate cookies for an extra special touch.
- Store cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh.
