Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake, with a luscious cream cheese center. Soft, chewy, and bursting with warm spices, these cookies are perfect for springtime or any time you crave a sweet treat.
Ingredients
Scale
For the cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup old-fashioned oats
- 1/3 cup chopped walnuts or pecans (optional)
For the filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Freeze small teaspoons of the filling for at least 20 minutes.
- Make the cookie dough: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Cream the butter and sugars, then add the egg and vanilla. Stir in carrots, oats, and nuts. Combine wet and dry ingredients.
- Assemble the cookies: Flatten 2 tablespoons of dough, place a frozen cream cheese dollop in the center, cover with more dough, and seal the edges. Repeat for all cookies.
- Bake: Arrange cookies on baking sheets and bake for 13–15 minutes until golden. Cool on a wire rack.
Notes
- Chilling the cream cheese filling makes stuffing easier.
- Store cookies in the fridge for a soft center or at room temperature for up to 2 days.
- Prep Time: 25 minutes (including freeze time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
