Description
Delight in these moist and flavorful Carrot Cake Cookies filled with a creamy cream cheese center and topped with a smooth vanilla cream cheese frosting. Combining classic carrot cake spices with a cookie twist, this recipe offers a delicious treat perfect for any occasion.
Ingredients
Scale
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
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
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 pure vanilla extract until smooth. Scoop 14 uniform dollops onto a lined tray and freeze until solid to create the creamy filling centers.
- Prepare carrots: Finely grate fresh carrots and pack them into a measuring cup till you have one cup. Press between paper towels firmly to remove any excess moisture to avoid soggy dough.
- 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.
- Cream butter and sugars: Beat 1 cup melted and cooled unsalted butter with 1 cup packed brown sugar and 1/2 cup white granulated sugar for 2 minutes until the mixture is fluffy and well combined.
- Combine wet ingredients: Mix in the grated carrots, 1 teaspoon pure vanilla extract, and 2 large egg yolks into the butter and sugar mixture until fully incorporated.
- Add dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to keep cookies tender.
- 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 hydrate fully.
- Form cookie dough balls: Scoop 2-tablespoon portions of dough and roll into balls. Create a deep well in each ball, insert a frozen cream cheese filling dollop inside, then carefully seal the dough around it completely to encase the filling.
- Freeze dough balls: Place stuffed dough balls on a lined tray and freeze for 10 minutes. This helps maintain shape during baking and prevents filling leakage.
- Bake cookies: Bake one sheet of cookies at a time in the preheated oven for 13 to 15 minutes, or until edges are golden and centers are set but still soft.
- Cool cookies: Allow cookies to cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
- Prepare frosting: Beat 2 oz cream cheese and 2 tablespoons unsalted butter until smooth and creamy. Gradually add 3/4 cup sifted powdered sugar and 1 teaspoon pure vanilla extract, mixing until fluffy. Use piping bag to decorate cookies, optionally piping decorative carrot shapes for presentation.
Notes
- Ensure the grated carrots are well pressed to remove moisture to avoid soggy cookies.
- Freezing the cream cheese filling and stuffed dough balls helps maintain cookie shape and a creamy center.
- Do not overmix the dough to keep the cookies tender and soft.
- Let cookies cool on the baking sheet before moving to prevent them from falling apart.
- For a fun touch, pipe carrot-shaped frosting decorations using orange and green food coloring.
