Description
Delight in these moist and flavorful Carrot Cake Cookies, filled with a creamy cream cheese center and topped with a luscious cream cheese frosting. Each bite combines the warm spices of cinnamon and nutmeg with the natural sweetness of fresh carrots, perfect for a comforting dessert or festive treat.
Ingredients
Scale
Cookie Dough
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 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
Cream Cheese 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 the 6 oz cream cheese with 3 tablespoons white granulated sugar and 1 teaspoon pure vanilla extract until smooth. Scoop 14 dollops onto a lined tray and freeze until solid to create the creamy filling centers.
- Prepare carrots: Finely grate fresh carrots and pack into a cup. Press carrots between paper towels to remove excess moisture to prevent sogginess in the cookies.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Mix wet ingredients: Beat cooled melted butter with brown sugar and white granulated sugar for 2 minutes until well combined.
- Add carrots and eggs: Mix in the grated carrots, 1 teaspoon vanilla extract, and egg yolks until just combined.
- Combine dry and wet: Add the dry ingredients to the wet mixture and mix on low speed just until incorporated, careful not to overmix.
- Preheat and rest dough: Preheat your oven to 350°F and line baking sheets with parchment paper. Let the dough rest for 10 minutes to develop texture.
- Form cookies with filling: Scoop 2-tablespoon dough balls, press a deep well in the center, insert a frozen cream cheese filling dollop, and seal completely to enclose the filling.
- Freeze before baking: Place the stuffed dough balls on the tray and freeze for 10 minutes before baking to help maintain shape.
- Bake cookies: Bake the cookies one sheet at a time for 13 to 15 minutes until edges are set and tops are slightly 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.
- Make frosting and decorate: Beat cream cheese and butter until creamy, then add powdered sugar and vanilla extract. Pipe decorative carrot shapes on top of cooled cookies if desired for a charming presentation.
Notes
- Removing moisture from grated carrots is essential to prevent soggy cookie dough.
- Freezing the cream cheese filling and stuffed dough balls helps retain the creamy center and cookie shape during baking.
- Use room temperature ingredients for better mixing and texture.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- The frosting can be piped or spread depending on desired decoration style.
