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!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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