Cream Cheese-Stuffed Carrot Cake Cookies

Cream Cheese-Stuffed Carrot Cake Cookies are a delicious way to satisfy your sweet tooth while enjoying the rich flavors of carrot cake. Imagine biting into a soft, chewy cookie filled with a creamy, sweet center that perfectly complements the spices and sweetness of the cookie. They’re like a cozy hug in cookie form! These treats aren’t just for special occasions; they are perfect for your afternoon coffee, a gathering with friends, or even as a delightful surprise for your family. Each cookie delivers a beautiful balance of flavors and textures that will make you want to whip up another batch. So, grab your apron, and let’s create some sweet memories with these chewy bites of heaven!

What is Cream Cheese-Stuffed Carrot Cake Cookies

Cream Cheese-Stuffed Carrot Cake Cookies are delightful treats that combine the beloved flavors of moist carrot cake with a luscious cream cheese filling. They offer a unique twist by serving the classic dessert in cookie form, delivering both flavor and texture in every bite. These cookies capture the essence of all the cozy carrot cake experiences—you know, the warm spices, the sweetness of carrots, and that creamy center that surprises you with every mouthful.

Why You’ll Love This Cream Cheese-Stuffed Carrot Cake Cookies

These cookies are soft, chewy, and packed with warm spices that remind you of home. The hidden cream cheese center adds a layer of richness, elevating these cookies to dessert perfection. Perfect for holidays, gatherings, or just a cozy night in, each cookie is a little bite of happiness. The lovely aroma of cinnamon and ginger wafting from your oven while they bake is enough to get anyone drooling. Plus, they look adorable on a plate, making them great for sharing—if you can resist the urge to eat them all yourself!

Ingredients

• Cream Cheese Filling:
• ⅔ cup (150g) brick cream cheese, at room temperature
• 2 ½ tablespoons (32g) granulated sugar

• ½ teaspoon pure vanilla extract

• Cookie Dough:

• 1 ½ cups (215g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ½ cup (113g) unsalted butter, softened
• ½ cup (110g) packed light brown sugar
• ⅓ cup (65g) granulated sugar
• ½ cup (56g) grated carrots, blotted to remove moisture
• 1 teaspoon (5ml) pure vanilla extract
• 1 large egg, at room temperature

Preparing the Carrots for the Cookies

To make sure your cookies come out just right, start by grating the carrots. Use the finer side of your box grater until you have about ½ cup (around 56g) of grated carrots. Once grated, spread them out on a plate and cover them with a paper towel. Gently press down to remove any excess moisture. This step is crucial because excess moisture can affect the cookie dough’s texture and cause it to spread too much while baking. Repeat this process two more times with clean paper towels until the carrots are as dry as possible.

Making the Cream Cheese Filling

Now that your carrots are ready, let’s whip up the cream cheese filling. In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. A hand mixer on high speed works best here; beat the mixture until it becomes creamy and smooth. Once that’s done, line a baking sheet with waxed paper. Drop teaspoons of the cream cheese mixture onto the sheet to create small dollops. Place this in the freezer for about 30 minutes until solid. This will make them easier to handle when adding them to the cookies.

Preparing the Cookie Dough

While the cream cheese filling is firming up, we can start on the cookie dough. In a large bowl, mix together the softened butter, brown sugar, and granulated sugar. Beat this mixture on medium-high speed for about 2 minutes until it becomes pale and fluffy. This step is key to achieving that delightful cookie texture. Afterward, add in the egg and vanilla extract, mixing until it’s all well-incorporated. Finally, gently fold in the blotted grated carrots, ensuring they are evenly distributed in the mixture.

Combining Dry Ingredients

Next up, let’s bring together our dry ingredients. In a separate medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well mixed. Gradually add this mixture to the butter mixture, folding it in until just combined. Avoid overmixing here, as that can lead to tough cookies. You want a nice, soft dough that will hold together beautifully when baked.

Forming the Cookies

Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper. Now, it’s time to form the cookies! Using a 1 ½-ounce cookie scoop, portion out the cookie dough. Take one dough ball and press a frozen cream cheese ball into the center. Wrap the dough around the cream cheese filling, rolling it between your hands to shape it into a smooth ball. Place each cookie on the baking sheets, making sure to space them 2-3 inches apart to allow for spreading.

Baking the Cookies

Now comes the best part—baking! Place the cookies in the preheated oven and bake for about 12-14 minutes or until they are golden and puffed. Keep an eye on them and remember that they should look slightly underbaked when you take them out; that’s how you’ll achieve that soft, chewy texture. Once baked, let the cookies cool on the sheets for 3-5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

When it comes to serving, these Cream Cheese-Stuffed Carrot Cake Cookies are delightful on their own, but why not take it up a notch? Serve them with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. They also pair brilliantly with a cup of tea or coffee, creating a cozy afternoon snack that’s hard to resist.

Tips for Success

• First, always ensure your cream cheese is at room temperature for easier mixing.
• Blotting the carrots is crucial; this helps prevent excess moisture from ruining your cookie dough.
• Lastly, remember not to overmix once you combine the dry and wet ingredients—this keeps the cookies nice and tender.

Variations

Feeling adventurous? You can add chopped walnuts or pecans for a crunchy twist. If you want to try something different, use shredded zucchini instead of carrots. The spices are quite flexible too; feel free to add allspice or cardamom to the mix for a unique flavor. There are so many ways to make this recipe your own!

Storage Tips

To keep your cookies fresh, store them in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them—just make sure they are properly wrapped so they don’t get freezer burn.

FAQs

1. Can I make these cookies ahead of time?
Yes! You can prepare both the cream cheese filling and cookie dough ahead of time. Store them separately in the refrigerator for up to 2 days before you assemble and bake.

2. What can I use instead of cream cheese?
If you need a substitute, mascarpone or a dairy-free cream cheese option works well for those avoiding dairy.

3. How do I ensure my cookies are chewy?
To achieve that chewy texture, avoid overbaking the cookies. They should look slightly underbaked when you take them out.

4. Can I use whole wheat flour?
Absolutely! Just keep in mind that whole wheat flour may make the cookies denser. To get the best of both worlds, consider mixing it with all-purpose flour.

5. Will these cookies freeze well?
Yes! Once baked, let them cool completely and store in an airtight container in the freezer for up to three months.

These Cream Cheese-Stuffed Carrot Cake Cookies are not just a treat; they’re a delightful experience that encapsulates the essence of a classic dessert. Whether enjoyed with a cup of tea or shared with loved ones, they bring warmth and joy to any occasion. Indulge in this perfect blend of spice and creaminess, and let each bite remind you of all the good things in life.

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake
• Carrot Cake Bars

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Cream Cheese-Stuffed Carrot Cake Cookies

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These cookies are a delightful twist on traditional carrot cake, marrying soft, chewy textures with a creamy filling. Ideal for any occasion.

• Total Time: 44 minutes
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

• ⅔ cup (150g) brick cream cheese, at room temperature
• 2 ½ tablespoons (32g) granulated sugar
• ½ teaspoon pure vanilla extract
• 1 ½ cups (215g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ½ cup (113g) unsalted butter, softened
• ½ cup (110g) packed light brown sugar
• ⅓ cup (65g) granulated sugar
• ½ cup (56g) grated carrots, blotted to remove moisture
• 1 teaspoon (5ml) pure vanilla extract
• 1 large egg, at room temperature

Instructions

• Grate the carrots and blot them dry to remove moisture.
• Prepare the cream cheese filling by mixing cream cheese, sugar, and vanilla until smooth, then freeze dollops.
• Mix softened butter, brown sugar, and granulated sugar until fluffy; add egg and vanilla.
• Combine dry ingredients in a separate bowl, then fold into the butter mixture with grated carrots.
• Preheat oven to 350°F (175°C) and form cookies around frozen cream cheese filling.
• Bake for 12-14 minutes, let cool slightly before transferring to a rack.

Notes

Ensure cream cheese is at room temperature for easier mixing.
Blotting the carrots is crucial to prevent excess moisture.
Do not overmix the dough; this maintains tenderness.

• Author: Rachael
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 180
• Sugar: 10
• Sodium: 120
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 24
• Fiber: 1
• Protein: 2
• Cholesterol: 35