Description
These Carrot Cake Cookies combine the moist, spiced flavors of classic carrot cake with a creamy, tangy cream cheese filling. Soft cookies are filled with a frozen dollop of sweetened cream cheese, then baked to perfection and topped with a smooth cream cheese frosting, making a delightful treat perfect for any occasion.
Ingredients
Scale
For the Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
For the 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
For the 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 the 6 oz of cream cheese with 3 tablespoons of white granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy. Using a cookie scoop or spoon, form 14 dollops of the mixture onto a lined baking tray, then freeze until solid.
- Prepare the Carrots: Finely grate fresh carrots, then pack them into a measuring cup and press between paper towels to remove any excess moisture. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until fully combined.
- Cream Butter and Sugars: In another bowl, beat the cooled melted unsalted butter with brown sugar and white granulated sugar for about 2 minutes until well combined and slightly fluffy.
- Add Wet Ingredients: Mix in the grated carrots, 1 teaspoon vanilla extract, and the two large egg yolks until the mixture is evenly combined.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix on low speed just until incorporated, ensuring not to overmix to keep cookies tender.
- Rest the Dough and Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Let the cookie dough rest for 10 minutes, which helps hydrate the flour and improve texture.
- Form Cookie Balls with Filling: Using a tablespoon or cookie scoop, form 2-tablespoon-sized dough balls. Press a deep well into each ball, insert a frozen cream cheese filling dollop, and carefully seal the dough completely around the filling to encase it.
- Freeze Cookies Before Baking: Place the stuffed dough balls on the baking sheet and freeze for 10 minutes to firm up, which helps maintain their shape while 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 but the centers are still soft.
- 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 to prevent breaking.
- Prepare the Frosting: Beat the 2 ounces of cream cheese with 2 tablespoons of unsalted butter until smooth. Gradually add the sifted powdered sugar and 1 teaspoon of vanilla extract, beating until creamy. Use a piping bag or spoon to decorate the cooled cookies with the frosting, optionally piping decorative carrot shapes.
Notes
- Removing moisture from the grated carrots is crucial to avoid soggy cookies.
- Freezing the cream cheese filling and the assembled dough balls helps the filling stay intact during baking.
- Do not overmix the dough once adding dry ingredients to keep cookies tender and soft.
- These cookies keep well in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, consider adding chopped walnuts or pecans to the dough.
