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
Scale
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.
