If you love the comforting flavors of classic carrot cake but are looking for a fun, handheld twist, then you are absolutely going to adore this Carrot Cake Cookies with Cream Cheese Frosting Recipe. Imagine soft, tender cookies bursting with warm spices and fresh carrot goodness, all wrapped around a luscious cream cheese filling. These delightful treats perfectly balance the moist, spiced cookie with a rich, tangy cream cheese frosting, making them irresistible for any occasion. Whether you’re baking for a crowd or just craving a special snack, this recipe brings the best of carrot cake into a charming, bite-sized experience you won’t forget.
Ingredients You’ll Need
Gathering the ingredients for this recipe is easy, and each one plays a vital role in crafting the perfect Carrot Cake Cookies with Cream Cheese Frosting Recipe. From the warm spices that bring depth to the flavor, to the fresh carrots that add natural sweetness and moisture, every component is essential for that classic carrot cake taste and irresistible texture.
- Cream cheese (6 oz, room temperature): This creates the smooth, creamy filling that makes these cookies extra special.
- White granulated sugar (3 tbsp + 1/2 cup): Provides sweetness and helps the dough achieve a lovely texture.
- Pure vanilla extract (2 tsp total): Adds a sweet, fragrant note that enhances every bite.
- All-purpose flour (3 cups): The backbone of your cookie dough, giving structure without heaviness.
- Baking soda (1 tsp): Essential for a light rise, keeping cookies tender and soft.
- Salt (1 tsp): Balances flavors and highlights the sweetness of the carrots and sugar.
- Ground cinnamon (2 tsp): Warms up the flavor profile with its classic spice charm.
- Ground nutmeg (1/4 tsp): Adds a subtle depth that complements the cinnamon beautifully.
- Unsalted butter (1 cup melted + 2 tbsp for frosting): Contributes rich flavor and moistness to the cookies and frosting.
- Brown sugar (1 cup, packed): Brings a caramel-like sweetness and chewiness to the dough.
- Finely grated fresh carrots (1 cup, moisture removed): The star ingredient giving the cookies that authentic carrot cake texture and color.
- Large egg yolks (2, room temperature): Adds richness and helps bind ingredients together.
- Cream cheese (2 oz, room temperature) for frosting: Makes the frosting smooth, tangy, and perfect for decorating.
- Powdered sugar (3/4 cup, sifted): Sweetens and thickens the frosting to just the right consistency.
How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating 6 ounces of room temperature cream cheese with 3 tablespoons of white sugar and 1 teaspoon of vanilla extract until silky smooth. This creamy center will be scooped into dollops, placed on a lined tray, and frozen solid. Freezing the filling helps it maintain its shape when baked inside the cookies, giving you that delightful surprise in every bite.
Step 2: Prepare the Carrots
Next, finely grate fresh carrots and pack about one cup tightly. Press the grated carrots between paper towels to remove any excess moisture. This step is crucial because removing moisture helps keep your cookies from becoming too soggy, while still delivering moistness and naturally sweet flavor.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, and ¼ teaspoon nutmeg. This blend of spices and leavening agents provides that classic carrot cake aroma and ensures your cookies rise just enough to be tender and soft.
Step 4: Mix Wet Ingredients
In a separate bowl, beat 1 cup of cooled, melted unsalted butter with 1 cup packed brown sugar and ½ cup white granulated sugar for about two minutes until creamy and well combined. Then add the grated carrots, 2 teaspoons vanilla, and 2 room temperature egg yolks, mixing until everything is nicely blended. This mixture brings richness, sweetness, and the fresh carrot flavor you’re chasing.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixtures, mixing on low speed just until incorporated. Avoid overmixing here to keep your cookies tender and to preserve the delightful texture of the carrots.
Step 6: Shape and Fill the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Let your dough rest for 10 minutes to firm up slightly—this makes it easier to handle. Scoop two-tablespoon sized dough balls, press a deep well in the center, insert a frozen cream cheese dollop into each well, and carefully seal the dough completely around the filling. This step might take patience, but the payoff is worth every second!
Step 7: Chill and Bake
Freeze the stuffed dough balls for about 10 minutes so they hold their shape during baking. Then bake each sheet for 13 to 15 minutes until the cookies are golden around the edges. Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Cream Cheese Frosting
While the cookies cool, beat together 2 ounces room temperature cream cheese and 2 tablespoons unsalted butter until fluffy. Gradually add ¾ cup sifted powdered sugar and 1 teaspoon vanilla extract, continuing to beat until smooth and easy to pipe. This frosting elevates your cookies to the next level—feel free to use it to pipe decorative carrot shapes or simply spread it generously on top.
How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe
Garnishes
Add an extra layer of charm and flavor by garnishing your cookies with tiny candied carrot tops made from piping the cream cheese frosting in green hues, or sprinkle a few toasted chopped walnuts or pecans for crunch and visual appeal. Even a light dusting of cinnamon or a few shredded coconut flakes can make these cookies pop at your dessert table.
Side Dishes
These Carrot Cake Cookies with Cream Cheese Frosting Recipe pairs beautifully with a cup of hot tea, freshly brewed coffee, or even a cold glass of milk for a nostalgic treat. If you’re serving them at a brunch or party, a fresh fruit salad or a creamy yogurt parfait complements the spices and cream cheese beautifully, balancing the richness with freshness.
Creative Ways to Present
For an impressive presentation, arrange these cookies on a rustic wooden board or a bright, colorful platter. You can also create a cookie tower by stacking frosted cookies with small dollops of extra frosting between layers. Packaging a few in clear cellophane bags with a ribbon makes a lovely homemade gift that friends and family will treasure.
Make Ahead and Storage
Storing Leftovers
After enjoying these cookies, you can store leftovers in an airtight container at room temperature for up to two days to keep the cookies soft and fresh. For longer storage, refrigeration is recommended; just be aware that the cookies will firm up a bit but the cream cheese filling stays delicious.
Freezing
If you want to save your Carrot Cake Cookies with Cream Cheese Frosting Recipe for later, they freeze beautifully. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They will keep well for up to three months. When you want to indulge, thaw them overnight in the fridge, and they’ll be nearly as good as fresh!
Reheating
To enjoy these cookies warm, reheat them gently in a microwave for about 15-20 seconds or in a low oven (around 300°F) for 5-7 minutes. This softens the cream cheese center and brings out the cozy spices, making each bite feel freshly baked.
FAQs
Can I use pre-shredded carrots for this recipe?
While you technically can use pre-shredded carrots, freshly grated carrots with excess moisture pressed out give the best texture and flavor. Pre-shredded carrots tend to be moister and can make the dough too wet, so it’s best to grate fresh and squeeze out the water.
Is there a way to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be aware that the texture might be slightly different—still delicious, but a bit more delicate—so handle the dough gently.
Can I make the dough or filling ahead of time?
Yes, you can prepare both the dough and cream cheese filling a day prior. Keep the dough chilled tightly wrapped in the fridge and the cream cheese filling frozen until you are ready to assemble the cookies.
What is the best way to seal the cream cheese filling inside the cookie dough?
Use your fingers to gently press and smooth the dough over the filling, making sure there are no holes or gaps. If the dough feels too soft, a quick chill helps make it easier to work with and seal properly.
Can I decorate the cookies with frosting after baking?
Definitely! The cream cheese frosting is perfect for piping fun shapes like little carrots or swirls on top once the cookies are fully cooled. This step adds a festive touch and extra flavor that makes the cookies truly stand out.
Final Thoughts
I can’t recommend this Carrot Cake Cookies with Cream Cheese Frosting Recipe enough if you want to share something unique, comforting, and absolutely delicious with your loved ones. The way the spiced dough melts in your mouth with the surprise of the cheesecake filling inside is pure joy, every single time. Give this recipe a go—you’ll soon find it becoming one of your favorite treats to bake and share.
Print
Carrot Cake Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and spiced Carrot Cake Cookies filled with a creamy vanilla cream cheese center and topped with a smooth cream cheese frosting. These cookies capture all the classic flavors of carrot cake in a fun, portable treat perfect for gatherings or a sweet snack.
Ingredients
Cookie 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 the Filling: Beat cream cheese, white sugar, and vanilla extract together until smooth and creamy. Scoop 14 dollops onto a lined tray and freeze until solid to create the cookie filling center.
- Prepare the Carrots: Finely grate fresh carrots, pack them into a measuring cup, and press between paper towels to remove excess moisture. This ensures the dough does not become too wet.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening.
- Cream Butter and Sugars: Beat the melted and cooled unsalted butter with brown sugar and white sugar for about 2 minutes until smooth and combined, creating a rich base for the dough.
- Add Carrots and Wet Ingredients: Mix in the grated carrots, vanilla extract, and egg yolks to the butter-sugar mixture until just combined.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture, mixing on low speed just until incorporated to avoid overworking the dough.
- Preheat Oven and Rest Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the dough rest for 10 minutes to relax gluten and hydrate the flour.
- Assemble Cookies: Scoop 2 tablespoon-sized dough balls, press a deep well into the center of each, insert a frozen dollop of the cream cheese filling, and seal completely so the filling is enclosed.
- Freeze Prior to Baking: Place the stuffed dough balls on a tray and freeze for 10 minutes to help them maintain shape during baking.
- Bake the Cookies: Bake the cookies for 13 to 15 minutes, one baking sheet at a time, until golden around the edges but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely, allowing them to set.
- Prepare Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract and continue beating until creamy. Optionally, pipe the frosting into decorative carrot shapes to adorn the cookies.
Notes
- Removing moisture from the carrots is crucial to prevent soggy dough.
- Freezing the cream cheese filling solid helps to contain it within the cookies during baking.
- Chilling the assembled dough balls before baking ensures cookies keep their shape.
- Let cookies cool thoroughly to allow flavors to meld and texture to set.
- Frosting can be piped decoratively or simply spread depending on preference.
