Description
These Carrot Cake Cookies are a delightful twist on the classic carrot cake, featuring a soft and spiced cookie dough filled with creamy vanilla cream cheese centers. Perfectly balanced with warm cinnamon and nutmeg, these cookies are topped with a luscious cream cheese frosting that can be piped into decorative carrot shapes for an extra touch of charm. A great treat for gatherings or whenever you crave a comforting, sweet snack.
Ingredients
Scale
Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
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
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 Cream Cheese Filling: Beat 6 oz cream cheese with 3 tablespoons white granulated sugar and 1 teaspoon vanilla extract until smooth. Scoop 14 dollops onto a lined tray and freeze until solid to make the creamy filling centers.
- Prepare Carrots: Finely grate fresh carrots to fill one cup. Press the grated carrots between paper towels to remove excess moisture ensuring the dough remains firm.
- Mix Dry Ingredients: In a 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.
- Combine Sugars and Butter: Beat the cooled melted butter with 1 cup packed brown sugar and 1/2 cup white granulated sugar for 2 minutes until creamy and well incorporated.
- Add Carrots, Vanilla, and Egg Yolks: Stir in the grated carrots, 1 teaspoon vanilla extract, and 2 large egg yolks until the mixture is combined evenly.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until incorporated to form the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Let the dough rest for 10 minutes to firm up slightly.
- Assemble Cookies: Scoop 2-tablespoon dough balls and press a deep well into the center. Insert one frozen cream cheese filling dollop into the well and seal the dough completely around it to enclose the filling.
- Freeze Dough Balls: Place the stuffed dough balls in the freezer for 10 minutes before baking to help preserve their shape and prevent spreading.
- Bake Cookies: Bake the cookies one tray at a time for 13 to 15 minutes until the edges are lightly golden but the centers remain soft.
- Cool: 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: Beat together 2 oz cream cheese and 2 tablespoons butter until smooth, then add 3/4 cup sifted powdered sugar and 1 teaspoon vanilla extract. Mix until creamy. Use a piping bag to decorate the cookies with frosting, optionally shaping decorative carrot designs.
Notes
- Make sure to remove excess moisture from the grated carrots to prevent the dough from becoming too wet or sticky.
- Freezing the cream cheese dollops and dough balls helps maintain the filling’s shape and prevents leaking during baking.
- Letting the dough rest before scooping improves texture and ease of handling.
- Store cookies in an airtight container in the refrigerator due to the cream cheese filling and frosting.
- Allow cookies to come to room temperature before serving for best flavor and texture.
