If you’re on the lookout for a delightful twist on classic carrot cake, look no further than this Carrot Cake Cookies Stuffed with Cream Cheese Recipe. Imagine soft, warmly spiced cookies baked to golden perfection, each one hiding a luscious, creamy center that melts in your mouth. These cookies bring together the best flavors and textures of a carrot cake in a handheld treat. They are perfect for sharing at gatherings, enjoying with a cup of tea, or simply satisfying that sweet tooth with something a little special. Trust me, once you try this recipe, it will become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that work harmoniously to deliver a cookie bursting with flavor and texture. Each component plays an essential role, from the grated carrots adding natural sweetness and moisture to the rolled oats providing a chewy bite that balances the soft cream cheese filling.
- All-purpose flour: The base that gives structure to the cookies for a tender yet sturdy bite.
- Baking soda and baking powder: These leavening agents ensure your cookies rise just enough for a light texture.
- Cinnamon and nutmeg: Classic spices that infuse the dough with warm, cozy flavor notes.
- Salt: Enhances all the sweet and spicy flavors perfectly without overpowering.
- Grated carrots: Freshly grated to keep the cookies moist and naturally sweet with a beautiful color.
- Rolled oats: Adds a delightful chew and rustic feel that balances the softness of the cookie.
- Large egg: Binds the ingredients and contributes to the cookie’s richness.
- Unsalted butter, softened: Provides a creamy richness that makes the cookies tender and flavorful.
- Brown sugar: Adds deep, caramel-like sweetness and moisture for the perfect crumb.
- Granulated sugar: Helps achieve a balanced sweetness and nice caramelization on the cookie edges.
- Vanilla extract: A small touch that elevates all the flavors with its fragrant warmth.
- Cream cheese: Softened for the luscious filling that makes these cookies truly extraordinary.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This simple step ensures your cookies bake evenly and slide off the pan effortlessly once ready.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step creates the flavorful foundation that will blend beautifully with the other ingredients.
Step 3: Cream the Butter and Sugars
In a separate bowl, beat the softened butter with brown sugar and granulated sugar until the mixture becomes light, fluffy, and creamy—usually about 2 to 3 minutes. Then, add the egg and vanilla extract, mixing until everything is fully combined. This aerates the base, giving your cookies a light texture.
Step 4: Combine Everything
Gently fold the grated carrots and rolled oats into the wet mixture. Then gradually add your dry ingredients, mixing just until combined. Avoid overmixing; this keeps your cookies tender and prevents them from becoming tough.
Step 5: Stuff the Cookies
This is the fun part! Take about one tablespoon of dough and flatten it lightly in your palm. Place a teaspoon of softened cream cheese in the center, then cover it with another tablespoon of dough. Carefully seal the edges around the cream cheese to encase it completely. This creates that magical, creamy surprise nestled inside each cookie.
Step 6: Bake and Cool
Place the stuffed dough balls onto your prepared baking sheet, spacing them a couple of inches apart to allow for gentle spreading. Bake for 10 to 12 minutes until the edges turn a warm golden brown. Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps keep them soft and prevents the delicate cream cheese center from melting out.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Garnishes
Although these cookies shine on their own, a light dusting of powdered sugar or a drizzle of simple vanilla glaze can add an extra touch of elegance and sweetness for special occasions. Toasted chopped pecans or walnuts sprinkled on top before baking add a delightful crunch that pairs wonderfully with the creamy center.
Side Dishes
Carrot cake cookies stuffed with cream cheese pair beautifully with a warm cup of chai tea, coffee, or even a fresh glass of milk. The rich cream cheese filling and warm spices complement these beverages perfectly, creating a soothing snack any time of day. For a brunch spread, serve alongside fresh fruit or yogurt for a balanced indulgence.
Creative Ways to Present
Bring these cookies to your next gathering by arranging them on a charming platter with edible flowers or sprigs of fresh mint for a pop of color. For a fun dessert idea, serve them alongside mini scoops of cinnamon ice cream or add them to a dessert board surrounded by nuts, dried fruit, and small jars of honey or jam.
Make Ahead and Storage
Storing Leftovers
After baking, store your carrot cake cookies stuffed with cream cheese in an airtight container at room temperature. They stay fresh and soft for up to 3 days, making them perfect for preparing ahead of time for parties or school snacks.
Freezing
If you want to freeze these beauties, place the cookies on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag or airtight container. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw at room temperature or warm gently in the oven to revive that fresh-baked goodness.
Reheating
To enjoy your cookies warm with a gooey cream cheese center, reheat them in a preheated 300°F (150°C) oven for 5 to 7 minutes. Avoid the microwave if possible, as it can cause uneven heating and make the cookie soggy. This brief warming makes all the flavors shine and the cream cheese extra luscious.
FAQs
Can I use shredded carrots from a store-bought package?
Yes, you can! Just make sure the carrots are finely grated to allow even mixing and baking. Freshly grated carrots tend to retain more moisture and flavor, but store-bought pre-shredded carrots are a convenient shortcut.
Is it possible to make these cookies gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free all-purpose blend and ensure your oats are certified gluten-free. This swap should maintain the delightful texture and flavor typical of this Carrot Cake Cookies Stuffed with Cream Cheese Recipe.
Can I swap the cream cheese filling for something else?
If you prefer, you can experiment with fillings like mascarpone, a thick vanilla yogurt, or even a dollop of Nutella for a fun twist. However, cream cheese is classic in this recipe for its tangy smoothness that balances the sweetness perfectly.
How long do these cookies last at room temperature?
Stored in an airtight container, these cookies remain fresh for about 3 days. If you want to keep them longer, refrigeration or freezing is a better option to maintain the creamy filling’s quality and the dough’s texture.
Can I make the dough ahead of time?
Yes! You can prepare the dough and keep it refrigerated overnight before shaping and baking. The flavors actually deepen, and it makes baking day quicker, especially if you’re preparing a larger batch.
Final Thoughts
There’s truly nothing better than biting into a warm Carrot Cake Cookie stuffed with cream cheese—the surprise of creamy filling wrapped in soft, spiced cookie is a game-changer. This recipe is a beautiful way to enjoy all the flavors of carrot cake in a fun, approachable way. Whether you’re baking for friends, family, or just because, these cookies will bring smiles and a little extra joy to your day. Don’t hesitate to try the Carrot Cake Cookies Stuffed with Cream Cheese Recipe soon; it might just become your new favorite sweet treat.
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Carrot Cake Cookies stuffed with a creamy cream cheese filling. Combining the warm spices of cinnamon and nutmeg with the natural sweetness of grated carrots and the soft richness of cream cheese, these cookies offer a unique twist on classic carrot cake in a perfectly portable cookie form. Baked to golden perfection, they make an irresistible treat for any occasion.
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set this dry mixture aside.
- Mix Wet Ingredients: In a large bowl, using a mixer or by hand, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then add the egg and vanilla extract, mixing well until fully incorporated.
- Combine the Dry and Wet Ingredients: Stir in the grated carrots and rolled oats into the wet mixture. Gradually add the dry ingredients from step 2, mixing just until all ingredients are combined to form the cookie dough.
- Stuff the Cookies: Take about 1 tablespoon of dough, flatten it in the palm of your hand, then place a teaspoon of softened cream cheese filling in the center. Top with another tablespoon of dough and seal the edges around the cream cheese completely to encase the filling.
- Bake the Cookies: Place the stuffed dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are golden brown around the edges. Remove from oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Make sure the cream cheese is softened to room temperature to easily stuff the cookies and avoid tearing the dough.
- Use freshly grated carrots for the best texture; pre-packaged shredded carrots might be too moist or thin.
- Seal the edges of the cookie dough tightly around the cream cheese to prevent leakage during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Add chopped walnuts or raisins to the cookie dough for extra flavor and texture.
