Ingredients
Scale
- 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.
- 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