If you love all the warm, comforting flavors of classic carrot cake but want a fun and portable twist, this Carrot Cake Cookies with Cream Cheese Frosting Recipe is about to become your new favorite treat. Imagine soft, tender cookies bursting with cinnamon, nutmeg, and real grated carrots, filled with a luscious, creamy cheese center, and topped with a dreamy cream cheese frosting. It’s the perfect way to enjoy that nostalgic cake flavor in a bite-sized form that’s ideal for sharing or packing to-go.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a starring role to bring remarkable texture, taste, and color. Fresh carrots add natural sweetness and moisture, warm spices give depth, and the cream cheese filling lends that irresistible creaminess.
- Cream cheese, room temperature: Essential for a smooth, rich filling and frosting that melts in your mouth.
- White granulated sugar: Adds brightness and balances the spices perfectly.
- Pure vanilla extract: A small splash elevates all the flavors and ties the recipe together.
- All-purpose flour: The base that gives structure and chewiness to the cookies.
- Baking soda: Helps the cookies rise just right for soft, tender bites.
- Salt: Enhances every flavor and keeps sweetness in check.
- Ground cinnamon: Brings warmth and that signature carrot cake aroma.
- Ground nutmeg: Adds subtle spice that complements the cinnamon beautifully.
- Unsalted butter, melted and cooled: Keeps the cookies moist and adds richness.
- Brown sugar, packed: Imparts a deep caramel flavor and chewiness to the dough.
- Finely grated fresh carrots, moisture removed: The star ingredient that adds color, texture, and natural sweetness.
- Large egg yolks, room temperature: Adds richness and binds the dough together smoothly.
- Powdered sugar, sifted (for frosting): Gives the frosting its silky smooth texture and sweet finish.
- Unsalted butter (for frosting): Balances the cream cheese with a creamy base and makes frosting pipeable.
How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare the Cream Cheese Filling
Begin by beating the room temperature cream cheese with sugar and vanilla until it’s perfectly smooth and creamy. This filling is what transforms these cookies into something truly special. Scoop out 14 dollops and freeze them until solid—this simple step ensures each cookie will have a luscious, oozy center when baked.
Step 2: Grate the Carrots and Remove Moisture
Grate fresh carrots finely, then pack them into a measuring cup and press between paper towels to squeeze out excess moisture. This helps keep the cookie dough from becoming too wet, so your cookies will hold together beautifully without being soggy.
Step 3: Mix the Dry Ingredients
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl. These spices give the cookies that nostalgic carrot cake flavor with just the right hint of warmth and spice.
Step 4: Cream the Butter and Sugars
Beat your melted, cooled butter together with brown sugar and white sugar for about 2 minutes. This step creates a wonderfully rich, caramelized base for the dough that adds chewiness and flavor complexity.
Step 5: Combine Carrots, Vanilla, and Egg Yolks
Mix the grated carrots, vanilla extract, and egg yolks into the butter and sugar mixture until everything is well combined. This mixture is packed with flavor and moisture that makes the cookies tender and soft.
Step 6: Incorporate Dry Ingredients
Add the dry ingredients and mix them into the wet mixture on low speed just until everything comes together. Be careful not to overmix, so your cookies stay light instead of dense.
Step 7: Chill and Prepare for Baking
Preheat the oven to 350°F and line baking sheets with parchment paper. Allow the dough to rest for 10 minutes; this little pause helps hydrate the flour and relax the dough for the best texture.
Step 8: Assemble the Cookies with Filling
Scoop 2-tablespoon balls of dough onto your work surface, then press a deep well in the center of each ball. Insert a frozen cream cheese dollop inside and carefully seal the dough completely around the filling—this step locks in every bit of that creamy goodness.
Step 9: Freeze Before Baking
Place the stuffed dough balls on the baking sheet and freeze for 10 minutes. This extra chill before baking helps the cookies hold their shape and keeps the filling from melting too fast.
Step 10: Bake to Perfection
Bake each sheet of cookies for 13 to 15 minutes. The cookies will be slightly golden and set on the edges while still soft in the center – the perfect texture that makes you crave the next bite instantly.
Step 11: Cool before Frosting
Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack. Cooling slightly gives the filling a chance to set so your cream cheese center stays delightfully gooey but doesn’t ooze out immediately.
Step 12: Prepare the Cream Cheese Frosting
Beat cream cheese with butter until smooth, then gradually add powdered sugar and vanilla for a luscious, fluffy frosting. Pipe decorative cream cheese frosting carrots or dollops on top of each cookie for an irresistible finishing touch.
How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe
Garnishes
Add an extra sprinkle of finely chopped walnuts or a dusting of cinnamon on top of the cream cheese frosting for a little crunch and a festive look. A tiny fresh carrot-shaped frosting decoration on each cookie always wins hearts at any gathering.
Side Dishes
Pair these cookies with a warm cup of chai tea or coffee to enhance their spicy cinnamon notes. They’re also fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with fresh carrot sticks and walnuts scattered around for a charming dessert spread. For parties, serve them in small cupcake liners or stacked into a charming cookie tower that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
These carrot cake cookies keep wonderfully in an airtight container at room temperature for up to 3 days or in the fridge for a full week. Keeping them sealed tightly maintains their tender texture and luscious cream cheese filling.
Freezing
You can freeze both the baked cookies and the unbaked dough balls (with filling) wrapped tightly in plastic wrap and in sealed freezer bags. Frozen dough balls can be baked directly from frozen, just extend baking time by a few minutes. Frozen baked cookies thaw perfectly overnight in the fridge.
Reheating
Warm leftover cookies gently in a microwave for 15 to 20 seconds or in a low oven for 5 minutes to bring back that freshly baked warmth and soften the cream cheese filling for maximum enjoyment.
FAQs
Can I use pre-shredded carrots for this Carrot Cake Cookies with Cream Cheese Frosting Recipe?
Freshly grated carrots work best because they hold moisture differently and offer that perfect texture. Pre-shredded carrots often have added preservatives and extra moisture, which can make the dough too wet, so if you must use them, be sure to squeeze out all excess moisture thoroughly.
Is it okay to substitute the cream cheese with mascarpone in the filling or frosting?
Mascarpone can work as a substitute but it is milder and less tangy than cream cheese, so the filling and frosting may taste sweeter and less sharp. If you try mascarpone, consider adding a tiny bit of lemon juice to brighten the flavor.
How do I prevent the cream cheese filling from leaking out during baking?
Freezing the cream cheese filling first and then chilling the stuffed dough balls before baking is key. Press the dough well around the filling to seal completely and chilling helps the dough firm up so it holds everything in place during baking.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum or another binder to help with texture. The cookies may be slightly more delicate but still delicious.
What if I want a dairy-free version of this Carrot Cake Cookies with Cream Cheese Frosting Recipe?
You can substitute the butter and cream cheese with plant-based alternatives like vegan butter and dairy-free cream cheese. Keep in mind the texture and flavor may vary slightly but the cookies will still be delightfully soft and full of that classic carrot cake essence.
Final Thoughts
Now that you’ve got everything you need to make this unforgettable Carrot Cake Cookies with Cream Cheese Frosting Recipe, there’s no excuse not to dive in and whip up a batch. The combination of tender spices, fresh carrots, and creamy frosting is downright addictive and perfect for any occasion. Trust me, once you taste these, they’ll become one of your go-to treats to bake and share with friends and family. Happy baking!
Print
Carrot Cake Cookies with Cream Cheese Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 14 servings
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Deliciously soft and flavorful carrot cake cookies filled with a smooth cream cheese center and topped with a creamy vanilla frosting. These cookies combine the warm spices of cinnamon and nutmeg with fresh grated carrots, creating a delightful treat perfect for any occasion.
Ingredients
Cookie Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Cookie Dough
- 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 Cream Cheese Filling: Beat the 6 oz of cream cheese with 3 tablespoons of white granulated sugar and 1 teaspoon vanilla extract until smooth. Scoop 14 dollops onto a lined tray and freeze until solid to create the filling for the cookies.
- Prepare the Carrots: Finely grate fresh carrots, pack into a measuring cup to equal 1 cup, and press between paper towels to remove excess moisture for a perfect texture in the 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 to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: Beat the cooled, melted 1 cup unsalted butter with 1 cup packed brown sugar and 1/2 cup white granulated sugar for 2 minutes until the mixture is smooth and well combined.
- Add Carrots, Vanilla, and Egg Yolks: Mix in the grated carrots, 1 teaspoon vanilla extract, and 2 large egg yolks until fully combined to form the flavorful cookie dough base.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until incorporated, being careful not to overmix.
- 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.
- Form and Fill Cookies: Scoop 2 tablespoon-sized dough balls, press a deep well into each, insert a frozen dollop of cream cheese filling, and seal the dough completely around the filling to prevent leaking.
- Freeze Dough Balls: Freeze the stuffed dough balls for 10 minutes to help them hold their shape during baking.
- Bake Cookies: Bake the cookies one sheet at a time for 13 to 15 minutes until golden but still soft. This ensures even baking and prevents overcooking.
- Cool Cookies: Cool the cookies on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting and Decorate: For the frosting, beat 2 oz cream cheese and 2 tablespoons butter until smooth. Add 3/4 cup sifted powdered sugar and 1 teaspoon vanilla extract and beat until fluffy. Pipe decorative carrots or desired designs on the cooled cookies.
Notes
- Removing moisture from grated carrots is crucial to prevent soggy cookie dough and to maintain texture.
- Freezing the cream cheese filling solid before inserting helps prevent it from melting out during baking.
- Sealing the cookie dough well around the filling avoids leakage while baking.
- Resting the dough before baking helps hydrate the dry ingredients for better texture.
- Make sure the ingredients, especially eggs and cream cheese, are at room temperature for easier mixing.
- Cookies can be stored in an airtight container for up to 4 days or frozen for longer storage.
