These Stuffed Carrot Cake Cookies take the comforting flavors of classic carrot cake and transform them into a handheld delight with a surprise center. Soft and chewy, these cookies are loaded with shredded carrots, warm spices, and a touch of sweetness from raisins or chopped nuts. The star of the show is the luscious cream cheese filling hidden inside, mimicking the frosting you love in carrot cake. Perfect for holidays, tea time, or a special treat, these cookies bring a bit of nostalgia with every bite. Whether you’re a carrot cake enthusiast or just craving something indulgently different, these cookies are a must-try.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling:
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the shredded carrots, nuts, and raisins, if using.
- Chill the dough for 30 minutes for easier handling.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out about 1 ½ tablespoons of dough and flatten it in your palm. Place a frozen cream cheese filling in the center and wrap the dough around it, sealing the edges completely. Roll gently into a ball and place on the prepared baking sheet.
- Repeat with the remaining dough and filling, spacing cookies about 2 inches apart.
- Bake:
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve:
- Enjoy these cookies slightly warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure the cream cheese filling is thoroughly frozen to prevent it from melting too quickly while baking.
- For extra flair, drizzle the cookies with a glaze made from powdered sugar and milk!
