Carrot Cake Cream Cheese Filled Cookies
Carrot Cake Cream Cheese Filled Cookies pack all the cozy spice and creamy frosting vibes of carrot cake into soft, stuffed cookies with gooey centers.
These bakery-style cookies are everything you love about classic carrot cake, just in handheld form. You get tender, spiced cookie dough, flecks of real carrot, and a creamy, tangy cheesecake-style filling hiding in the middle of every bite.
They’re perfect when you want something special but still simple enough for a weeknight bake. Make them for Easter, fall gatherings, or just because you’re craving a carrot cake treat without committing to a full layer cake.
With one batch, you’ll have a dozen generous cookies that feel like they came straight from a bakery display case—soft, thick, and full of texture from carrots, warm spices, and optional nuts or raisins. Once you’ve tried them, they’ll quickly become your go-to “wow” cookie.
What You Need to Make This Carrot Cake Cream Cheese Filled Cookies
Instead of a long, intimidating ingredient list, think of this recipe in two parts: a simple cream cheese center and a soft carrot cake cookie dough. Here’s what each component does in the recipe.
- Cream cheese – The star of the filling, giving that classic carrot cake frosting flavor with a rich, tangy bite in the center of each cookie.
- Powdered sugar – Sweetens the filling while keeping it silky and smooth so it stays creamy rather than grainy.
- Vanilla extract – Adds warmth and dessert-like flavor to both the filling and the cookie dough.
- All-purpose flour – Provides structure so the cookies bake up thick and soft instead of spreading flat.
- Baking soda and baking powder – A blend of leaveners that helps the cookies puff slightly while staying tender inside.
- Ground cinnamon, nutmeg, and a touch of ginger – Classic carrot cake spices that bring cozy warmth and depth.
- Salt – Balances sweetness and makes the spices and vanilla taste richer.
- Unsalted butter – Creams with the sugars for a soft, tender crumb and rich, buttery flavor.
- Brown sugar – Adds caramel notes and chewiness, helping the centers stay soft.
- Granulated sugar – Lightens the texture and helps create those slightly crisp, golden edges.
- Egg – Binds everything together and adds richness so the dough holds the filling well.
- Finely shredded carrots – Real carrots bring moisture, sweetness, and that signature carrot cake identity. Finely grating them helps them melt into the dough.
- Chopped pecans or walnuts (optional) – For crunch and a nutty note that echoes traditional carrot cake.
- Raisins or shredded coconut (optional) – Add extra texture and flavor, depending on whether you love a classic, chunky carrot cake profile.
Step-by-Step Carrot Cake Cream Cheese Filled Cookies
These cookies look impressive but the process is very manageable if you break it into three parts: freeze the filling, mix the dough, then assemble and bake.
STEP 1: Make the cream cheese center by beating the softened cream cheese with powdered sugar and vanilla until completely smooth and thick, with no lumps remaining.
STEP 2: Scoop small teaspoon-sized mounds of the filling onto a parchment-lined tray. You’ll want about 18 portions so you have a little extra to work with. Freeze until firm so they stay intact inside the dough.
STEP 3: While the filling chills, preheat your oven and line a baking sheet. In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt so the leaveners and spices are evenly distributed.
STEP 4: In a large mixing bowl, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the egg and vanilla until the mixture looks smooth and slightly thickened.
STEP 5: Gently mix the dry ingredients into the butter mixture just until a soft dough forms. Fold in the finely grated carrots and any optional add-ins like nuts, raisins, or coconut, being careful not to overmix.
STEP 6: Scoop a generous tablespoon of dough, flatten it into a small disk, and place a frozen cream cheese nugget in the center. Top with another smaller portion of dough and pinch the edges closed so the filling is fully sealed.
STEP 7: Arrange the stuffed cookie balls on your prepared baking sheet, leaving space for them to spread. Bake until the edges are lightly golden and the tops look just set. Cool briefly on the pan before moving them to a rack so the centers can finish setting.
Do I really need to freeze the cream cheese filling?
Yes, freezing helps the filling stay in the center instead of melting into the dough. It makes shaping easier and gives you that distinct creamy pocket when you bite in.
Can I skip the nuts, raisins, or coconut?
Absolutely. The mix-ins are completely optional. If you prefer a smoother, softer cookie, leave them out. You’ll still get delicious carrot cake flavor and a creamy center.
How do I know when the cookies are done baking?
Look for lightly golden edges and a center that’s set but still soft. They should not look shiny or raw, but they’ll continue to firm up as they cool on the pan.
Can I prepare the dough in advance?
Yes. You can make the dough and the frozen filling portions a day ahead. Keep the dough chilled and the filling frozen, then assemble and bake when you’re ready.
Helpful Tips
- Grate the carrots finely. Large shreds can make the dough chunky and harder to seal around the filling. Fine grating helps them blend in and keeps the cookies tender.
- Seal the edges really well. Any gaps in the dough may let the filling leak. Gently pinch and smooth the seams so the cream cheese stays tucked inside.
- Avoid overbaking. These cookies are best when the centers stay soft. Pull them as soon as the edges are golden and the tops look just set.
Serving Ideas for Carrot Cake Cream Cheese Filled Cookies
Serve these cookies slightly warm for the most indulgent experience—the cream cheese center will be soft and almost gooey, just like frosting on freshly cut cake. A simple dusting of powdered sugar on top makes them look even more special.
They’re lovely on a dessert platter alongside other small treats, especially for Easter, brunch buffets, baby showers, or afternoon tea. Pair them with coffee, chai, or a cold glass of milk to highlight the cozy spices.
For a fun twist, you can even turn them into a plated dessert: serve one or two cookies with a scoop of vanilla ice cream and a drizzle of caramel or cinnamon sauce for a carrot cake-inspired sundae.
Keeping Leftovers Fresh
Let the cookies cool completely so the cream cheese center has time to set before storing. Once they’re at room temperature, place them in an airtight container in a single layer, or separate layers with parchment paper.
Because of the creamy filling, it’s best to store them in the refrigerator. They’ll keep well for about 4–5 days and still taste moist and flavorful. Enjoy them straight from the fridge or let them sit a few minutes to soften.
For longer storage, freeze the cookies in a well-sealed container or bag for up to 2–3 months. Thaw them in the fridge or on the counter, then warm briefly in a low oven or microwave if you’d like to bring back that just-baked softness.
Carrot Cake Cream Cheese Filled Cookies
Ingredients
Cream Cheese Center
- 170 grams 6 oz softened cream cheese
- ½ teaspoon pure vanilla extract
- ¼ cup sifted confectioners’ sugar
Carrot-Spice Cookie Dough
- ½ cup 1 stick room-temperature unsalted butter
- ½ teaspoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla essence
- ½ teaspoon fine sea salt
- 1¼ cups finely grated carrots about two medium-sized
- ½ teaspoon ground cinnamon
- ¼ cup optional mix-ins: shredded coconut or dark raisins
- ½ cup chopped walnuts or pecans optional
- ⅛ teaspoon ground ginger optional
- 1¾ cups plain all-purpose flour
- ½ cup tightly packed light brown sugar
- ¼ teaspoon ground nutmeg
Instructions
- Begin by preparing the cream cheese filling. In a small mixing bowl, blend the cream cheese, confectioners’ sugar, and vanilla extract until the texture is silky and thick.
- Using a teaspoon, portion out 18 small scoops of the cream cheese mixture onto a tray lined with parchment paper. Place in the freezer for no less than 30 minutes to firm up.
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a separate medium-sized bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and mix thoroughly.
- In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, around 2 to 3 minutes.
- Incorporate the egg and vanilla extract into the creamed mixture and mix until well combined.
- Gradually add in the dry ingredients to form a cohesive dough. Gently fold in the grated carrots and, if desired, the optional nuts, coconut, or raisins.
- Take about 1½ tablespoons of dough and press it into a flat disc. Place one frozen cream cheese portion in the center.
- Cover with an additional tablespoon of dough, ensuring the filling is fully enclosed. Pinch the edges to seal and shape into a ball.
- Arrange the filled dough balls on the prepared baking tray, leaving roughly 2 inches between each.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are just beginning to turn golden and the centers appear slightly set.
- Allow the cookies to rest on the baking sheet for five minutes before transferring them to a cooling rack.