Carrot Cake Cream Cheese Filled Cookies
These indulgent cookies capture all the nostalgic flavors of classic carrot cake in a single, handheld treat. With warmly spiced dough studded with fresh carrots and a hidden pocket of velvety cream cheese frosting at the center, each cookie delivers a delightful contrast of textures and flavors. Ideal for festive occasions or a cozy dessert, they offer a sophisticated twist on a traditional favorite.
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Servings: 12
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.
Notes
These cookies are best enjoyed slightly warm for a gooey center but can be stored in an airtight container in the refrigerator for up to five days.