Carrot Cake Cookies: A Chewy, Creamy Twist on a Classic Dessert
These Carrot Cake Cookies bring all the warm, spiced flavors of classic carrot cake into a chewy, cream-filled cookie. Whether for Easter, a spring celebration, or just to satisfy a craving, these cookies offer a delightful twist on a beloved dessert!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cream Cheese Filling:
- Cream cheese, room temperature
- Granulated sugar
- Vanilla extract
For the Carrot Cake Cookies:
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter, melted and cooled
- Brown sugar (light or dark)
- Granulated sugar
- Finely grated fresh carrots
- Vanilla extract
- Egg yolks
For the Frosting Decoration (Optional):
- Cream cheese, room temperature
- Unsalted butter, room temperature
- Powdered sugar, sifted
- Vanilla extract
- Orange and green food gel dye
Instructions
- Prepare the Cream Cheese Filling – Beat the cream cheese until smooth, then mix in the sugar and vanilla extract. Scoop small dollops onto a lined baking sheet and freeze until solid.
- Mix the Dry Ingredients – Sift together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Combine the Wet Ingredients – In a mixing bowl, beat the melted butter, brown sugar, and granulated sugar until combined. Add the grated carrots, vanilla extract, and egg yolks, then mix well.
- Form the Dough – Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Let the dough rest for 10 minutes.
- Assemble the Cookies – Scoop out cookie dough balls, pressing a small indent into the center. Place a frozen dollop of cream cheese filling inside and cover it completely with dough. Freeze the filled cookie dough balls for 10 minutes.
- Bake to Perfection – Arrange cookies on a lined baking sheet and bake at 350°F for 13-15 minutes. Let them cool on the sheet for 10-15 minutes before transferring to a wire rack.
- Optional Decoration – If decorating, beat the frosting ingredients together until smooth. Dye portions of the frosting orange and green, then pipe carrot shapes onto the cooled cookies.
Notes
- Ensure the cream cheese filling is fully frozen to prevent melting during baking.
- Let cookies cool completely before adding frosting for the best results.
- Store cookies in an airtight container in the refrigerator for up to 5 days.