Description
These Carrot Cake Cheesecake Cookies combine the warm, spiced flavors of classic carrot cake with a creamy cheesecake center, creating the perfect indulgent treat. Perfect for holidays, gatherings, or an afternoon snack, these soft, chewy cookies are easy to customize and guaranteed to impress!
Ingredients
For the carrot cake dough:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely grated carrot (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling:
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Refrigerate the mixture to firm it up while preparing the dough.
- Make the carrot cake dough:
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until fully combined.
- Gradually mix in dry ingredients until a thick dough forms.
- Stir in grated carrots, nuts, and shredded coconut (if using).
- Assemble the cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop a tablespoon of dough, flatten it into a disk, and add a small spoonful of chilled cheesecake filling in the center.
- Flatten another tablespoon of dough, place it on top, and seal the edges carefully to enclose the filling.
- Bake the cookies:
- Arrange cookies on the baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes or until edges are golden and centers are set.
- Cool and serve:
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Lemon Zest: Add lemon zest to the cheesecake filling for a zesty flavor.
Raisins: Mix in 1/4 cup raisins for a classic carrot cake twist.
Nut-Free: Omit nuts for allergy-friendly cookies.
Gluten-Free: Use a 1-to-1 gluten-free flour substitute.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-15 cookies
