Description
These Carrot Cake Cookies are a delightful twist on the classic carrot cake, featuring a creamy cream cheese filling wrapped inside soft, spiced cookies. Perfectly balanced with cinnamon and nutmeg, these cookies are moist with fresh grated carrots and topped with a luscious cream cheese frosting. A wonderful treat for any occasion that combines the flavors of carrot cake with the convenience of cookies.
Ingredients
Scale
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
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
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 Cream Cheese Filling: Beat together 6 oz cream cheese, 3 tablespoons white granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Scoop 14 dollops of this mixture onto a lined tray and freeze until solid. This filling will be used to stuff the cookies.
- Prepare the Carrots: Finely grate fresh carrots and pack them into a measuring cup. Press between paper towels to remove excess moisture, ensuring the dough doesn’t become too wet.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. This will provide the warm spice notes and leavening for the cookies.
- Combine Wet Ingredients: Beat the cooled melted butter with the brown sugar and white sugar for about 2 minutes until well combined and slightly creamy.
- Add Carrots and Egg Yolks: Mix in the prepared grated carrots, 1 teaspoon vanilla extract, and the two large egg yolks until fully incorporated with the butter and sugar mixture.
- Combine Dry and Wet Mixtures: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until the dough comes together, being careful not to overmix.
- Rest the Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Let the cookie dough rest for 10 minutes to hydrate and chill slightly.
- Shape the Cookies: Scoop 2-tablespoon balls of dough. Press a deep well into each ball, insert a frozen cream cheese filling dollop, and completely seal the dough around it to encase the filling.
- Freeze Before Baking: Place the stuffed dough balls on the baking sheet and freeze for 10 minutes to help them hold their shape while baking.
- Bake: Bake the cookies for 13 to 15 minutes, one sheet at a time, until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting and Decorate: Beat 2 oz cream cheese and 2 tablespoons unsalted butter until smooth. Add 3/4 cup powdered sugar and 1 teaspoon vanilla extract, then beat until creamy. Use this frosting to pipe decorative carrot shapes or simply spread on cooled cookies as desired.
Notes
- Removing moisture from the grated carrots is essential to prevent the dough from becoming too wet and sticky.
- Freezing the cream cheese filling and stuffing the dough balls before baking helps maintain the creamy filling inside each cookie.
- If desired, the frosting can be tinted with orange and green food coloring for decorative carrot piping.
- Store cookies in an airtight container in the refrigerator due to the cream cheese content; they are best enjoyed within 3-4 days.
- Allow cookies to cool completely before frosting to prevent melting.
