Stuffed Carrot Cake Cookies are a delightful twist on a classic dessert that brings together the warm, spiced flavors of traditional carrot cake with the convenience of a cookie. As someone who has always adored the rich history of carrot cake, I find it fascinating how this beloved treat has evolved over the years. Originating from the medieval period when carrots were used as a sweetener, carrot cake has become a staple in many households, especially during festive occasions.
What makes stuffed carrot cake cookies so irresistible is their perfect balance of taste and texture. The soft, chewy cookie exterior encases a luscious cream cheese filling that oozes with every bite, creating a delightful surprise. People love these cookies not just for their incredible flavor but also for their convenience; they are easy to make and perfect for sharing at gatherings or enjoying as a sweet treat at home. Trust me, once you try these stuffed carrot cake cookies, they will quickly become a favorite in your dessert repertoire!
Ingredients:
- For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Topping (optional):
- 1/4 cup chopped walnuts or pecans
- Extra powdered sugar for dusting
Preparing the Cream Cheese Filling
Before diving into the cookie dough, lets whip up the cream cheese filling. This step is crucial as it adds a delightful surprise in the center of each cookie.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Using a hand mixer or a whisk, beat the mixture until its smooth and creamy. Make sure there are no lumps.
- Once combined, cover the bowl with plastic wrap and place it in the refrigerator to chill while we prepare the cookie dough. This will help it firm up a bit, making it easier to scoop later.
Preparing the Cookie Dough
Now that the filling is chilling, lets get started on the cookie dough. The aroma of spices and fresh carrots will fill your kitchen!
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that all the dry ingredients are evenly distributed.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the egg and vanilla extract to the butter mixture, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the grated carrots, and if youre using them, the chopped nuts and raisins. This adds texture and flavor to the cookies.
Chilling the Dough
Chilling the dough is an important step that helps the cookies maintain their shape while baking.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. This will make it easier to scoop and shape later.
Assembling the Cookies
Once the dough is chilled, its time to assemble our stuffed cookies!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, scoop out a portion of the cookie dough (about 1.5 tablespoons) and roll it into a ball.
- Flatten the ball slightly in your palm and create a small indentation in the center.
- Take a spoonful of the chilled cream cheese filling and place it in the center of the flattened dough.
- Carefully fold the edges of the dough over the filling, pinching to seal it completely. Roll it back into a ball to ensure the filling is enclosed.
- Place the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
- Extra powdered sugar for dusting
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Using a hand mixer or a whisk, beat the mixture until its smooth and creamy. Ensure there are no lumps.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill while preparing the cookie dough.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing!
- Fold in the grated carrots, and if using, the chopped nuts and raisins.
- Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, scoop out a portion of the cookie dough (about 1.5 tablespoons) and roll it into a ball.
- Flatten the ball slightly in your palm and create a small indentation in the center.
- Take a spoonful of the chilled cream cheese filling and place it in the center of the flattened dough.
- Carefully fold the edges of the dough over the filling, pinching to seal it completely. Roll it back into a ball.
- Place the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- For added texture, feel free to include chopped nuts or raisins in the cookie dough.
- Ensure the cream cheese filling is chilled before assembling to make it easier to work with.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
Conclusion:
In conclusion, these Stuffed Carrot Cake Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly balances the flavors of classic carrot cake with the convenience of a cookie. The combination of warm spices, sweet carrots, and creamy filling creates a mouthwatering experience that is sure to impress your family and friends. Plus, they are incredibly versatile! You can serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them with a cup of tea or coffee for a cozy afternoon snack. Feel free to get creative with variationstry adding nuts, raisins, or even a hint of pineapple to the cookie dough for an extra burst of flavor. You could also experiment with different fillings, such as cream cheese frosting or a chocolate ganache, to suit your taste preferences. I encourage you to give this recipe a try and share your experience with me! I would love to hear how your Stuffed Carrot Cake Cookies turn out and any unique twists you add. So roll up your sleeves, gather your ingredients, and lets bake some delicious memories together! Happy baking! Print
Stuffed Carrot Cake Cookies: A Delicious Twist on a Classic Treat
Description
Enjoy these scrumptious carrot cake cookies, featuring a creamy cream cheese filling. Bursting with warm spices and grated carrots, they offer a delightful twist on a classic dessert, perfect for any celebration!