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Carrot Cake Cookies Recipe

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Soft, spiced carrot cake cookies with a cheesecake filling! Perfectly portable, irresistibly delicious, and easy to make.

  • Total Time: 35 minutes
  • Yield: 14 1x

Ingredients

Scale

Cheesecake Filling

  • 6 oz Cream cheese room temperature
  • 3 tablespoon White granulated sugar
  • 1 teaspoon Pure vanilla extract

Carrot Cookies

  • 3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1 cup Unsalted butter melted and cooled
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 cup Finely grated carrots Make sure to grate them fresh. Don’t use pre-shredded
  • 1 teaspoon Pure vanilla extract
  • 2 Large egg yolks room temperature

Frosting for Decoration

  • 2 oz Cream cheese room temperature
  • 2 tablespoon Unsalted butter room temperature
  • ¾ cup Powdered sugar sifted
  • 1 teaspoon Pure vanilla extract

Instructions

  • Prepare the cheesecake filling. Start by beating the cream cheese, sugar, and vanilla until smooth. Then, scoop ½-tablespoon-sized dollops onto a wax paper-lined tray. Pop them in the freezer to firm up while you work on the cookies. Trust me—this step makes stuffing the cookies so much easier later on!
  • Grate and dry the carrots. Use the fine side of your grater and make sure you’ve got a packed cup of carrots. Then, blot them with paper towels to remove as much moisture as possible. This step prevents soggy cookies (been there, done that).
  • Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are evenly distributed.
  • Cream the butter and sugars. In a separate bowl, beat the melted (and cooled!) butter with the brown and white sugars for 2 minutes. You want the mixture to look creamy and slightly fluffy.
  • Add the wet ingredients. Mix in the grated carrots, vanilla, and egg yolks until everything is combined. Then, slowly incorporate the dry ingredients on low speed until just mixed. Overmixing = tough cookies, so resist the urge!
  • Shape and stuff the cookies. Scoop 2-tablespoon-sized balls of dough. Press your thumb into each to create a deep well, then place a frozen cheesecake filling dollop inside. Cover the filling with dough, sealing the edges. Chill the filled cookies in the freezer for 10 minutes before baking.
  • Bake to perfection. Preheat your oven to 350°F and line your baking sheets with parchment paper. Bake the cookies for 13-15 minutes, one tray at a time. Let them cool on the tray for 10-15 minutes before transferring to a rack.
  • Decorate, if desired. For extra flair, whip up the frosting and color it orange and green. Pipe little carrot shapes on top of the cookies for a fun finish.

Notes

How to serve and present these cookies

These cookies are showstoppers on their own, but if you’re hosting, try arranging them on a platter with a light dusting of powdered sugar for that extra bakery feel. Pair them with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. If you went the frosting route, those piped carrots make them look irresistibly cute!

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert

Find it online: https://savoryrecipe.com/carrot-cake-cookies-recipe/