Description
Delicious carrot cake stuffed cookies featuring a soft and spiced carrot cake cookie dough filled with a smooth and sweet cream cheese filling. These cookies combine the flavors of classic carrot cake with the convenience and fun of a stuffed cookie, perfect for dessert or a special treat.
Ingredients
Scale
Cream Cheese Filling:
- 4 ounces cream cheese room temperature
- 1½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
Carrot Cake Cookie Dough:
- 1¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ cup finely shredded carrots water squeezed well from the shredded carrots with a paper towel
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix with a small spoon or rubber spatula until smooth, ensuring the cream cheese is very soft for a creamy texture.
- Freeze Filling: Using a small cookie scoop or spoon, portion out 12 dollops (about 2 teaspoons each) onto a parchment paper-lined, freezer-safe tray. Cover lightly with plastic wrap and freeze for at least 2 hours or until solid.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- Mix Dry Ingredients: In a small bowl, stir together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for 1-2 minutes until light and fluffy.
- Add Egg, Vanilla, and Carrots: Add the large egg and vanilla extract to the butter mixture and beat for 30 seconds to 1 minute until smooth. Fold in the finely shredded and well-drained carrots on low speed until fully incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until the dough comes together and is no longer crumbly. The dough will be thick and slightly sticky.
- Form Cookie Dough: Using a 2-inch or 2½ tablespoon cookie scoop, scoop leveled portions of dough. Create a well in the center of each dough scoop using your finger to form a pocket for the filling.
- Stuff Cookies: Place one frozen cream cheese dollop into the well of each dough scoop, then cover it carefully with the sides of the dough.
- Shape Cookies: Release the dough ball into your palm and gently roll to form a smooth ball. Place on prepared baking sheets, spacing about 2-3 inches apart. Fit 6 cookies per sheet.
- Bake Cookies: Bake in the center of the preheated oven for 15 minutes or until edges are lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet at room temperature for at least 15 minutes, then transfer to a wire rack to cool completely and firm up the cream cheese filling before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days.
- Freeze cookies in a single layer in an airtight container for up to 2 months; thaw in the refrigerator before serving. Texture may soften slightly after freezing.
- Prepare the cream cheese filling in advance and freeze dollops overnight for easier stuffing.
- Measure carrots by lightly packing finely shredded carrots into the cup and squeeze out excess moisture to prevent wet dough.
- Use the fine side of a box grater for shredding carrots; pre-shredded carrots are too coarse for this recipe.
- Add ¼ cup finely chopped walnuts or pecans to the dough for extra texture and flavor, mimicking traditional carrot cake.
- Using a cookie scoop to create the dough wells makes stuffing and shaping easier.
- Decorate warm baked cookies with sugared candy carrots for a festive touch that sticks once cooled.
