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
Scale
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
