These Carrot Cake Cookies Stuffed with Cream Cheese offer a delightful twist on a classic dessert. Each soft, spiced carrot cake cookie is filled with a rich and creamy cream cheese center, delivering all the comforting flavors of traditional carrot cake in a fun, hand-held treat. Perfect for dessert or a special occasion, these cookies are sure to impress!
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
1 teaspoon baking soda
2 1/4 cups all-purpose flour
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
Directions:
Prepare the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop small dollops of the mixture (about 1 teaspoon each) onto a baking sheet lined with parchment paper.
Freeze the filling for at least 30 minutes to firm up.
Make the Carrot Cake Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the 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 (if using).
Assemble the Stuffed Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1 tablespoon of cookie dough, flatten it slightly, and place a frozen cream cheese dollop in the center.
Cover with another tablespoon of dough and seal the edges to fully encase the filling.
Bake:
Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are set and the tops are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Serve at Room Temperature: These cookies are best enjoyed at room temperature. Allow them to cool completely before serving to ensure the cream cheese filling is perfectly set.
Presentation: For a visually appealing presentation, arrange the cookies on a decorative platter or in a cookie jar. You can also sprinkle a little extra powdered sugar on top for a touch of elegance.
Pairings: These cookies pair wonderfully with a cup of tea or coffee. They also make a great addition to dessert trays, holiday gatherings, or special occasions.
Storage Tips:
Room Temperature Storage: Store the cookies in an airtight container at room temperature for up to 5 days. This will keep them fresh and soft.
Refrigeration: If you prefer your cookies chilled, you can store them in the refrigerator for up to 2 weeks. The cream cheese filling will stay firm, and the cookies will remain deliciously moist.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or freezer bag and store in the freezer for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes before enjoying.
Avoid Overcrowding: When storing, make sure not to overcrowd the cookies in the container to prevent them from sticking together.
Related Recipes:
- Carrot Zucchini Cake with Cream Cheese Frosting
- Carrot Cake Roll with Cream Cheese Frosting
- Honey Garlic Butter Roasted Carrots
FAQs:
Can I use pre-grated carrots for this recipe?
Yes, you can use pre-grated carrots for convenience. However, for the freshest flavor and best texture, consider grating your own carrots. Freshly grated carrots are usually more moist and flavorful.
How do I prevent the cream cheese filling from leaking out during baking?
To prevent the cream cheese filling from leaking, make sure to thoroughly seal the edges of the cookie dough around the filling. Also, ensure that the cream cheese filling is well-chilled before assembling. This helps it stay solid during baking.
Can I make the dough and filling ahead of time?
Absolutely! You can prepare both the cookie dough and cream cheese filling ahead of time. Store the dough in the refrigerator for up to 3 days or freeze for up to 3 months. The cream cheese filling can be kept in the refrigerator for up to 1 week. Just remember to thaw the dough and filling if they’ve been frozen before using.
Can I substitute ingredients in this recipe?
Yes, you can make a few substitutions. For a dairy-free option, use vegan butter and a dairy-free cream cheese alternative. You can also substitute the nuts and raisins with other mix-ins like coconut or dried fruit. Just be sure that any substitutions still complement the flavor and texture of the cookies.
Conclusion:
These Carrot Cake Cookies Stuffed with Cream Cheese are sure to impress with their soft texture and creamy center. Whether you’re hosting a gathering or just treating yourself, this recipe offers a delightful twist on a beloved classic. Enjoy every bite of these scrumptious cookies!
📖 Recipe:
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Carrot Cake Cookies Stuffed with Cream Cheese
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 20 cookies
- Diet: Vegetarian
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
