Description
These Carrot Cake Stuffed Cookies combine the classic flavors of carrot cake with a creamy, luscious cream cheese filling, baked into soft, delightful cookies that are perfect for any occasion.
Ingredients
Scale
Cream Cheese Filling:
- 4 ounces cream cheese room temperature
- 1½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
Carrot Cake Cookie Dough:
- 1¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ cup finely shredded carrots water squeezed well from the shredded carrots with a paper towel
Instructions
- Make the Cream Cheese Filling: In a small mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir with a spoon or rubber spatula until the mixture is smooth and creamy, ensuring the cream cheese is well softened for a smooth texture.
- Freeze the Cream Cheese Dollops: Using a very small cookie scoop or spoon, portion out 12 dollops of the cream cheese mixture (about 2 teaspoons each) onto a parchment paper-lined, freezer-safe tray. Lightly cover with plastic wrap and freeze for at least 2 hours or overnight until solid.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside for baking.
- Mix Dry Ingredients: In a small bowl, stir together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Beat with a handheld mixer on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Egg, Vanilla, and Carrots: Beat in the large egg and vanilla extract for 30 seconds to 1 minute until well combined. Then mix in the finely shredded and well-drained carrots on low speed just until incorporated.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until the dough comes together and is no longer crumbly. The dough will be thick and slightly sticky.
- Scoop and Create Wells: Using a 2-inch or 2½ tablespoon cookie scoop, scoop leveled portions of dough. With your finger, create a well in the center of each scoop, making sure the dough extends above the scoop’s edge to facilitate stuffing.
- Fill with Cream Cheese: Place one frozen cream cheese dollop into each dough well. Gently push the dough sides over the cream cheese to enclose it completely.
- Shape the Cookies: Release the dough ball into your palm and gently roll to form a smooth ball. Place the shaped cookies on the prepared baking sheets, spacing six cookies per sheet about 2-3 inches apart.
- Bake the Cookies: Bake the cookies in the center of the preheated oven for 15 minutes or until lightly golden around the edges.
- Cool the Cookies: Allow the cookies to cool on the baking sheet on the counter for at least 15 minutes before transferring to a wire rack to cool completely. This allows the cream cheese filling to set and firm up before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 3 days.
- Freeze cookies in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator before serving; texture may be softer after freezing.
- You can prepare the cream cheese filling up to 24 hours ahead and freeze dollops overnight before stuffing into the dough for easier handling.
- When measuring shredded carrots, lightly pack them into the measuring cup and squeeze out excess moisture to prevent a wet dough.
- Use the fine side of a box grater for shredding carrots; pre-shredded carrots are too large for this recipe.
- Add ¼ cup finely chopped walnuts or pecans to the dough for additional texture and flavor similar to traditional carrot cake.
- The dough is slightly sticky; using a cookie scoop helps with shaping and filling the cookies.
- For decoration, place a sugared candy carrot on top of warm cookies so it sticks once cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
