Craving something sweet, spiced, and utterly irresistible? These carrot cake cookies stuffed with cream cheese are your answer. Combining the cozy flavors of carrot cake with the creamy tang of cheese, they’re a match made in dessert heaven.
Why This Recipe Works
- The combination of moist carrot cake and creamy cheese filling offers a perfect balance of flavors and textures.
- Using grated fresh carrots ensures the cookies are moist and packed with flavor.
- The spices (cinnamon, nutmeg, and ginger) add warmth and depth, making each bite irresistible.
- Stuffing the cookies with cream cheese turns a simple cookie into a decadent treat.
- They’re easy to make but look and taste like they came from a bakery.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
Instructions
Step 1: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Chill the mixture in the refrigerator for at least 30 minutes to make it easier to handle. Tip: For an extra flavor boost, add a teaspoon of vanilla extract to the cream cheese mixture.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. This ensures the spices are evenly distributed throughout the cookies, giving them that signature carrot cake flavor.
Step 3: Cream the Butter and Sugars
Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step is crucial for creating the perfect cookie texture. Add the egg and vanilla extract, mixing until just combined.
Step 4: Incorporate the Carrots and Dry Ingredients
Fold in the grated carrots, then gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Be careful not to overmix, as this can make the cookies tough.
Step 5: Assemble and Bake the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Take a tablespoon of dough, flatten it, add a teaspoon of the cream cheese filling, then cover with another tablespoon of dough. Seal the edges and place on the baking sheet. Bake for 12-15 minutes, or until the edges are golden. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures everything mixes together smoothly. If you find the dough too sticky, chilling it for 30 minutes can make it easier to handle. For a more intense carrot flavor, you can add a bit of carrot puree to the dough. Always use fresh spices for the best flavor; they lose their potency over time. Finally, don’t skip the step of chilling the cream cheese filling—it makes stuffing the cookies much easier.
Recipe Variations
- Add chopped walnuts or pecans to the dough for a crunchy texture.
- Swap the cream cheese filling for a cinnamon-spiced buttercream for a different twist.
- Include raisins or dried cranberries in the dough for added sweetness and chewiness.
- For a tropical version, mix in some shredded coconut and use a pineapple-infused cream cheese filling.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and the cream cheese filling up to two days in advance. Just keep them covered in the refrigerator until you’re ready to bake. The baked cookies also freeze well for up to a month.
How do I store the cookies?
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration to stay fresh. You can also freeze them for longer storage.
Can I use pre-shredded carrots?
While you can use pre-shredded carrots in a pinch, freshly grated carrots are recommended. They’re moister and blend better into the dough, giving the cookies a better texture and flavor.
Summary
These carrot cake cookies stuffed with cream cheese are a delightful twist on the classic dessert. Moist, spiced, and creamy, they’re perfect for any occasion. With simple ingredients and easy steps, you can whip up a batch of these irresistible treats in no time.