Description
Delight in these soft and flavorful Carrot Cake Cookies featuring a creamy cream cheese filling and classic warm spices. These cookies combine the moistness of carrot cake with a luscious frosting center, perfect for indulgent snacking or dessert.
Ingredients
Scale
Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
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 Filling: Beat together 6 oz cream cheese, 3 tablespoons white sugar, and 1 teaspoon vanilla extract until smooth. Scoop 14 dollops onto a lined tray and freeze until solid to create the cream cheese filling centers.
- Prepare Carrots: Finely grate fresh carrots, pack into one cup, and press between paper towels to remove excess moisture for perfect dough consistency.
- Mix Dry Ingredients: Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg in a bowl.
- Combine Wet Ingredients: Beat cooled melted butter with 1 cup brown sugar and 1/2 cup white sugar for 2 minutes until well combined and smooth.
- Add Carrots and Egg Yolks: Mix in the grated carrots, 1 teaspoon pure vanilla extract, and 2 large egg yolks until evenly combined.
- Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients and mix on low speed just until combined to avoid overworking the dough.
- Preheat and Rest Dough: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Allow dough to rest for 10 minutes for better texture.
- Shape Cookies: Scoop 2-tablespoon dough balls, press a deep well in the center of each, insert a frozen cream cheese filling dollop, and carefully seal completely to enclose the filling.
- Freeze Stuffed Dough: Freeze the stuffed dough balls for 10 minutes to help maintain shape during baking.
- Bake: Bake cookies one sheet at a time in the preheated oven for 13 to 15 minutes until edges are set and lightly golden.
- Cool: Let cookies cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.
- Make Frosting: Beat 2 oz cream cheese and 2 tablespoons unsalted butter until smooth. Add 3/4 cup powdered sugar and 1 teaspoon vanilla extract, mixing until creamy. Pipe decorative carrot shapes if desired to finish.
Notes
- Removing moisture from grated carrots prevents soggy cookie dough and yields a better texture.
- Freezing the cream cheese filling and the stuffed dough balls helps keep the filling intact during baking.
- Allow the dough to rest briefly before shaping to improve dough handling and prevent spreading.
- Cookies need to cool partially on the baking sheet to firm up before moving to a rack to avoid breaking.
- The frosting is optional but adds an extra flavor dimension and decorative touch.
