Why You’ll Love This Recipe

Classic Flavor in Cookie Form: Enjoy the beloved taste of carrot cake transformed into soft, chewy cookies.
Cream Cheese Filling: Each cookie is stuffed with a rich cream cheese center, adding a delightful surprise in every bite.
Perfect for Gatherings: Ideal for Easter, spring events, or any occasion that calls for a sweet treat.
Make-Ahead Friendly: Prepare the dough and filling in advance, then bake fresh when needed.

Ingredients

6 oz cream cheese, room temperature
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsalted butter, melted and cooled
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup finely grated fresh carrots
1 teaspoon pure vanilla extract
2 large egg yolks, room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cream Cheese Filling: In a small bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined.
Freeze the Filling: Line a baking sheet with wax paper. Using a 1/2 tablespoon measure, scoop 14 dollops of the cream cheese mixture onto the sheet. Freeze until solid.
Prepare the Carrots: Finely grate fresh carrots to yield 1 packed cup. Use paper towels to absorb excess moisture.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Combine Wet Ingredients: In a large bowl, mix melted and cooled unsalted butter with light brown sugar and granulated sugar until well combined. Add egg yolks and vanilla extract, mixing thoroughly.
Incorporate Carrots: Stir the prepared grated carrots into the wet mixture until evenly distributed.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Assemble the Cookies: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough, flatten it slightly, and place a frozen cream cheese dollop in the center. Top with another tablespoon of dough, sealing the edges to encase the filling. Repeat for all cookies.
Bake: Arrange cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 13-15 minutes, or until the edges are lightly golden.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 14 large cookies
Prep Time: 45 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Nutty Addition: Fold in chopped walnuts or pecans into the dough for added crunch.
Raisin Inclusion: Incorporate raisins or dried cranberries for a chewy texture and extra sweetness.
Spice Adjustment: Modify the spice levels by adding ground ginger or cloves to suit your taste preferences.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Dairy-Free Version: Use dairy-free cream cheese and butter alternatives to accommodate dietary restrictions.

Storage/Reheating

Refrigeration: Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Freezing: Place baked and cooled cookies in a single layer on a baking sheet to freeze. Once solid, transfer them to a freezer-safe bag or container and freeze for up to 30 days. Thaw at room temperature before serving.
Reheating: Enjoy cookies at room temperature or warm them slightly in the microwave for a few seconds to enhance the cream cheese filling’s creaminess.

FAQs

1. Can I use pre-shredded carrots for this recipe?

It’s recommended to use freshly grated carrots, as pre-shredded ones are often drier and less flavorful.

2. What if I don’t have a stand mixer?

A hand mixer or even manual mixing with a sturdy spoon can work effectively for this recipe.

3. Can I omit the cream cheese filling?

Yes, the cookies will still be delicious without the filling, resembling traditional carrot cake cookies.

4. How do I prevent the cookies from spreading too much?

Chilling the dough before baking can help the cookies maintain their shape.

5. Can I make these cookies smaller?

Yes, you can make smaller cookies by reducing the dough and filling size. Adjust the baking time accordingly.

6. What other frostings can I use instead of cream cheese filling?

A simple vanilla or cinnamon glaze drizzled over the cookies would be a great alternative.

7. Can I substitute butter with oil?

Butter provides the best texture and flavor, but you can try using coconut oil or vegetable oil as a substitute.

8. How do I store the dough for later use?

You can refrigerate the dough for up to 48 hours before baking or freeze pre-shaped cookies for up to 3 months.

9. What can I serve these cookies with?

They pair well with a glass of milk, hot tea, or coffee for a cozy treat.

10. Can I double the recipe?

Yes, you can double the recipe to make a larger batch for gatherings or to freeze for later.

Conclusion

Carrot Cake Cookies bring all the cozy, spiced flavors of traditional carrot cake into a soft, chewy cookie with a luscious cream cheese filling. Whether you’re baking them for a special occasion or simply treating yourself, these cookies are a delicious and fun twist on a classic dessert. With their perfect balance of sweetness and spice, they are sure to be a hit with friends and family alike!