Description
Are you craving a treat that combines the comforting flavors of carrot cake with the creamy richness of cheesecake? These Carrot Cake Cookies Stuffed with Cream Cheese are the perfect solution! Soft, spiced carrot cake cookies are enveloped around a luscious cream cheese filling, delivering a handheld dessert that’s as delightful as it is delicious. Ideal for a special occasion or just a well-deserved treat, these cookies will quickly become a favorite in your dessert repertoire.
Ingredients
For the Carrot Cake Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups grated carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Make the Carrot Cake Cookie Dough:
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, walnuts, and raisins.
- Assemble the Stuffed Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, flatten slightly, and place a frozen cream cheese dollop in the center.
- Cover with another tablespoon of dough and seal the edges to enclose the filling.
- Bake:
- Place dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes, or until edges are set and tops are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the cream cheese filling is well-chilled to prevent leaking.
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 3 months for longer storage.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 280 kcal
Keywords: Carrot Cake Cookies, Stuffed Cookies, Cream Cheese Filling, Carrot Cake Dessert, Homemade Cookies