Description
Delightfully soft and spiced carrot cake cookies filled with a creamy vanilla cream cheese center and topped with a smooth cream cheese frosting. These cookies combine the moist flavors of carrot cake with the convenience of a handheld treat, perfect for any occasion.
Ingredients
Scale
Cookie 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 (excess 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 the filling: Beat together the 6 oz cream cheese, 3 tablespoons white sugar, and 1 teaspoon vanilla extract until smooth. Scoop 14 dollops of filling onto a lined tray and freeze until solid to make inserting easier later.
- Prepare the grated carrots: Finely grate fresh carrots until you have one packed cup. Press between paper towels to remove as much excess moisture as possible to avoid soggy dough.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening.
- Combine wet ingredients and sugars: Beat the cooled melted butter with brown sugar and white granulated sugar for about 2 minutes until the mixture is creamy and well incorporated.
- Add carrots, vanilla, and egg yolks: Stir in the grated carrots, 1 teaspoon vanilla extract, and the two large egg yolks. Mix until just combined.
- Incorporate dry ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed just until all flour is incorporated to avoid overmixing.
- Preheat oven and prepare sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the cookie dough rest for 10 minutes to hydrate.
- Shape cookies with filling: Scoop 2 tablespoon dough balls, then press a deep well in the center. Insert a frozen dollop of the cream cheese filling into each well and carefully seal the dough completely around the filling to encase it.
- Freeze before baking: Place the stuffed dough balls in the freezer for 10 minutes to firm up, helping them keep shape during baking.
- Bake the cookies: Bake each sheet one at a time in the oven for 13 to 15 minutes until the edges are set and lightly golden.
- Cool cookies: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.
- Prepare frosting: Beat together the 2 oz cream cheese and 2 tablespoons unsalted butter until smooth. Gradually mix in powdered sugar and 1 teaspoon vanilla extract until fluffy. Pipe decorative carrot shapes or simply frost the cooled cookies as desired.
Notes
- Removing excess moisture from grated carrots prevents soggy cookie dough.
- Freezing the cream cheese filling and stuffed dough balls helps maintain the filling inside while baking.
- Dough should be gently mixed to keep cookies tender.
- The frosting can be piped creatively for decorative presentation.
- Store cookies in an airtight container and refrigerate if not consumed within 2 days due to cream cheese ingredients.
