Dessert
Carrot Cake Cookies with Cream Cheese Centers
Cinnamon-spiced carrot cookies bake around a frozen cream cheese filling.
- Yield
- 14 cookies
- Cuisine
- American
Serving ideas
Serve after the cookies have cooled enough for their centers to set.
Ingredients
See the ingredient checklist
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour, 360 g
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large egg yolks, at room temperature
- 1 cup finely grated fresh carrots
- 2 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 tsp vanilla extract
- orange and green food coloring, optional, for decoration
Before you cook
Seal the dough completely around the frozen filling to reduce leaks.
How to make Carrot Cake Cookies with Cream Cheese Centers
Beat the filling’s cream cheese, sugar and vanilla until smooth. Scoop fourteen 1/2-tablespoon portions onto a lined sheet and freeze until solid.
Whisk the flour, baking soda, salt and spices. In another bowl mix the cooled butter and both sugars, then stir in the yolks and vanilla. Mix in the dry ingredients and fold in the carrots.
Heat the oven to 350°F. Flatten roughly 3 tablespoons of dough for each cookie, set a frozen filling portion in the center and seal the dough around it. Space the cookies apart on parchment-lined sheets.
Bake 13 to 15 minutes, until the edges are set. Cool on the sheet for 5 minutes, then on a rack.
For the optional frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla. Tint portions if desired and decorate the cooled cookies.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Carrot Cake Cookies with Cream Cheese Centers
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Ingredients
6 oz cream cheese softened- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour 360 g
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup unsalted butter melted and cooled
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large egg yolks at room temperature
- 1 cup finely grated fresh carrots
- 2 oz cream cheese softened
- 2 tbsp unsalted butter softened
- ¾ cup powdered sugar sifted
- 1 tsp vanilla extract
- orange and green food coloring optional, for decoration
Instructions
- Beat the filling’s cream cheese, sugar and vanilla until smooth. Scoop fourteen 1/2-tablespoon portions onto a lined sheet and freeze until solid.
- Whisk the flour, baking soda, salt and spices. In another bowl mix the cooled butter and both sugars, then stir in the yolks and vanilla. Mix in the dry ingredients and fold in the carrots.
- Heat the oven to 350°F. Flatten roughly 3 tablespoons of dough for each cookie, set a frozen filling portion in the center and seal the dough around it. Space the cookies apart on parchment-lined sheets.
- Bake 13 to 15 minutes, until the edges are set. Cool on the sheet for 5 minutes, then on a rack.
- For the optional frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla. Tint portions if desired and decorate the cooled cookies.
Notes
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