Description
Delight in these soft and flavorful Carrot Cake Cookies filled with a luscious cream cheese center and topped with a smooth cream cheese frosting. Combining the warm spices of cinnamon and nutmeg with fresh grated carrots, these cookies bring the classic carrot cake experience into a convenient handheld treat perfect for any occasion.
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 ounces of room temperature cream cheese, 3 tablespoons of white granulated sugar, and 1 teaspoon of pure vanilla extract until smooth and creamy. Scoop 14 dollops onto a parchment-lined tray and freeze until solid to create the filling center.
- Prepare the Carrots: Finely grate fresh carrots and pack them down to measure 1 cup. Press the grated carrots between paper towels to remove excess moisture, ensuring the dough does not become too wet.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the cooled melted unsalted butter with 1 cup packed brown sugar and 1/2 cup white granulated sugar for about 2 minutes until the mixture is smooth and well combined.
- Add Carrots and Flavorings: Mix in the grated carrots, 1 teaspoon pure vanilla extract, and the 2 large egg yolks into the butter and sugar mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until everything is incorporated. Avoid overmixing to keep the cookies tender.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Let the cookie dough rest for 10 minutes to help hydrate the flour and improve texture.
- Shape Cookies with Filling: Scoop 2-tablespoon portions of dough and shape into balls. Press a deep well in the center of each dough ball, insert a frozen dollop of cream cheese filling, and carefully seal the dough completely around the filling to encase it.
- Freeze Stuffed Dough Balls: Place the stuffed dough balls on a tray and freeze for 10 minutes to help maintain shape during baking.
- Bake the Cookies: Bake the cookies one sheet at a time in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the centers are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting and Decorate: For the frosting, beat together 2 ounces cream cheese and 2 tablespoons unsalted butter until smooth. Gradually add 3/4 cup sifted powdered sugar and 1 teaspoon pure vanilla extract. Once combined, pipe decorative carrot shapes or spread on cooled cookies as desired.
Notes
- Removing excess moisture from the grated carrots helps prevent the dough from becoming too wet and ensures the cookies hold their shape.
- Freezing the cream cheese filling and stuffed dough balls before baking helps maintain the creamy center and prevents leakage.
- For a stronger carrot flavor, you can add a touch more cinnamon or a pinch of ginger if desired.
- Cookies are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If you do not have fresh carrots, thawed finely grated frozen carrots may be used, but ensure they are very well drained.
