Carrot Cake Cookies Stuffed with Cream Cheese Recipe
If you’ve ever wished you could have the cozy flavors of carrot cake in a portable, hand-held treat, these Carrot Cake Cookies Stuffed with Cream Cheese are about to make your dessert dreams come true. Imagine everything you love about classic carrot cake — warm spices, tender carrots, and a rich cream cheese center — transformed into a soft, chewy cookie that’s absolutely irresistible. Whether you’re sharing with friends or sneaking one with your afternoon coffee, this recipe is a total showstopper that brings big bakery energy right to your kitchen.
Ingredients You’ll Need
The beauty of Carrot Cake Cookies Stuffed with Cream Cheese is how a handful of everyday ingredients can yield such an extraordinary result. Each one has a special job, adding flavor, texture, or that signature carrot cake color. Here’s what you’ll need and why:
- All-purpose flour: The backbone of our cookies, providing structure and a tender crumb.
- Baking soda: Gives the cookies lift for a soft, pillowy texture.
- Salt: Balances sweetness and brings out all those warm flavors.
- Ground cinnamon: Essential for that classic carrot cake spice profile.
- Ground nutmeg: Adds a cozy, slightly sweet depth.
- Ground ginger: A little zing to wake up the other spices.
- Unsalted butter (softened): Makes the cookies rich and melt-in-your-mouth scrumptious.
- Granulated sugar: Gives a crisp edge and sweetness.
- Brown sugar (packed): Adds moisture and that signature caramel note.
- Large egg: Binds the dough and keeps the cookies tender.
- Vanilla extract: Rounds out all the flavors beautifully.
- Finely grated carrots: The star of the show! They add color, sweetness, and moisture.
- Rolled oats: For a hearty, chewy bite reminiscent of classic oatmeal cookies.
- Chopped walnuts or pecans (optional): A delightful crunch if you’re a nut lover.
- Cream cheese (softened): The dreamy, tangy filling that takes these cookies over the top.
- Powdered sugar: Sweetens the cream cheese, keeping the filling silky and smooth.
- Vanilla extract (for filling): A splash for extra flavor in the creamy center.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese
Step 1: Prepare the Cream Cheese Filling
Start by making the creamy heart of these cookies: beat together the cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and lush. Scoop out small teaspoon-sized dollops onto a plate or tray, then pop them into the freezer for about 20 to 30 minutes. Chilling is key here — it keeps the filling intact while you assemble and bake the cookies, so you get that perfect gooey center.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. This simple step blends the leavening and spices evenly, ensuring every bite of your Carrot Cake Cookies Stuffed with Cream Cheese is packed with that signature flavor and lofty texture.
Step 3: Cream the Butter and Sugars
Grab a larger mixing bowl and cream the softened butter with both granulated and brown sugars until the mixture is pale and fluffy. This process adds air, giving your cookies a soft, tender crumb. Next, beat in the egg and vanilla extract, making sure everything’s well combined and smooth.
Step 4: Add the Carrots, Oats, and Nuts
Fold in the finely grated carrots, rolled oats, and nuts (if you’re using them). The carrots add moisture and sweetness, while oats and nuts (optional) give extra texture and that classic carrot cake chew. This is where the dough really starts to look (and smell) incredible!
Step 5: Combine Wet and Dry Ingredients
Gradually add the spiced flour mixture to the wet ingredients, stirring gently until just combined. You don’t want to overmix — just blend until you have a cohesive dough. This is the magic moment when all those spices and textures come together in perfect harmony.
Step 6: Stuff and Shape the Cookies
Scoop about a tablespoon of dough and flatten it slightly in your palm. Place a frozen cream cheese dollop in the center, then top with another tablespoon of dough. Seal the edges around the filling and gently roll into a ball. Place these beauties on your prepared baking sheet, leaving space between each one so they bake up evenly.
Step 7: Bake and Cool
Bake at 350°F (175°C) for 12 to 14 minutes, until the edges are golden and the centers look just set. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. This helps them firm up and ensures the cream cheese filling stays perfectly gooey but not runny.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese
Garnishes
For a bakery-worthy finish, dust your Carrot Cake Cookies Stuffed with Cream Cheese with a little extra powdered sugar or a sprinkle of cinnamon. If you’re feeling fancy, a few curls of orange zest or a drizzle of white chocolate make them extra special for parties or gifting.
Side Dishes
Pair these cookies with a cup of hot chai, spiced coffee, or an ice-cold glass of milk. For brunch, serve alongside a fruit salad or yogurt parfait for a sweet, satisfying finish. They’re also fantastic with a scoop of vanilla bean ice cream if you want to turn dessert into a full-on celebration.
Creative Ways to Present
Stack them in a rustic tin lined with parchment for a homemade gift, or arrange on a tiered cake stand for a festive dessert table. You can even make mini versions for party platters, or serve them warm with a dollop of whipped cream for a cozy twist on traditional carrot cake.
Make Ahead and Storage
Storing Leftovers
Carrot Cake Cookies Stuffed with Cream Cheese stay fresh for several days when stored in an airtight container. Keep them in the fridge for a firmer, cheesecake-like center, or at room temperature for a softer, gooier bite. Either way, they’ll be just as delicious on day two (if they last that long)!
Freezing
These cookies freeze like a dream! Once baked and cooled completely, pop them in a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready for a treat, just let them thaw at room temperature or give them a quick zap in the microwave for that fresh-from-the-oven taste.
Reheating
To enjoy that just-baked cookie magic, warm your Carrot Cake Cookies Stuffed with Cream Cheese in the microwave for 10 to 15 seconds. The cream cheese softens up beautifully, and the cookie gets deliciously tender. Perfect for those moments when you need a little something sweet in a hurry!
FAQs
Can I use pre-shredded carrots instead of grating them myself?
Freshly grated carrots really are best because they’re finer and more moist, which helps keep the cookies soft and tender. Pre-shredded carrots can be a bit dry and chunky, but if you’re in a pinch, give them a quick chop before using.
What’s the secret to keeping the cream cheese filling from leaking out?
The key is making sure the filling is well chilled before stuffing the cookies. Freezing the cream cheese mixture for at least 20 to 30 minutes helps it stay put while baking, so you end up with a perfect creamy pocket in every cookie.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just check that your oats are certified gluten-free, and you’re all set for gluten-free Carrot Cake Cookies Stuffed with Cream Cheese.
Is it possible to make the dough or filling ahead of time?
You can prep both the cream cheese filling and the cookie dough a day ahead. Store the filling in the freezer and the dough in the fridge, then assemble and bake when you’re ready. It’s a great way to save time for parties or holidays!
Can I add raisins or coconut to the dough?
Yes! A handful of raisins or shredded coconut adds extra texture and flavor, making your cookies even more reminiscent of traditional carrot cake. Just fold them in with the carrots, oats, and nuts for a fun twist.
Final Thoughts
If you’re craving something that feels both nostalgic and new, Carrot Cake Cookies Stuffed with Cream Cheese will hit the spot every time. They’re easy enough for a weekday bake but special enough for a celebration. Give them a try — you might just find your new favorite cookie!
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Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Deliciously spiced carrot cake cookies stuffed with a creamy vanilla-infused cream cheese filling. These soft-baked cookies combine the flavors of classic carrot cake with the convenience of handheld treats, perfect for dessert or a sweet snack.
Ingredients
Cookie Dough Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup rolled oats
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scoop the mixture into small 1-teaspoon dollops on parchment paper and freeze for 20–30 minutes until firm to prevent leakage during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and ginger to evenly distribute spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a good texture for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until completely combined to help bind the ingredients.
- Incorporate Carrots, Oats, and Nuts: Stir in finely grated carrots, rolled oats, and chopped nuts if using to add texture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it in your hand. Place a frozen dollop of cream cheese filling in the center, top with another tablespoon of dough, seal the edges well, and roll into a ball to fully encase the cream cheese.
- Bake the Cookies: Place assembled cookies on the prepared parchment-lined baking sheet, spacing them approximately 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12–14 minutes or until the edges turn golden and the centers are set but still soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the cream cheese centers to firm slightly.
Notes
- Ensure the cream cheese filling is thoroughly chilled to prevent oozing during baking.
- Store cookies in the refrigerator if you prefer a firmer cream cheese center, or at room temperature for a softer, creamier center.
- Add raisins or shredded coconut flakes to the dough for extra texture and a carrot cake twist.
- Use chopped walnuts or pecans to enhance the flavor, or omit for a nut-free option.
- Bake time may vary slightly depending on your oven; watch for golden edges as the best indicator of doneness.
- Prep Time: 25 minutes (plus 20–30 minutes chilling for filling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
