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
Scale
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.
