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
Scale
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.
