Stuffed Carrot Cake Cookies
Stuffed Carrot Cake Cookies are a delightful twist on the classic carrot cake. These cookies combine the warm, spicy flavors of carrots and spices with a creamy, sweet cream cheese filling. They are perfect for dessert, snacks, or any occasion where you want to impress your family and friends with something delicious!
Why Make This Recipe
These cookies are a fantastic way to enjoy the flavors of carrot cake in a fun, handheld format. They are soft, chewy, and filled with a creamy surprise that makes each bite special. Additionally, the process of making them can be a fun activity to do with kids or friends, creating sweet memories along with tasty treats!
How to Make Stuffed Carrot Cake Cookies
Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 12 tbsp (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup grated carrots
- 1/4 cup chopped raisins
- 1/4 cup chopped walnuts
- 6 oz cream cheese, room temperature
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cream cheese filling: In a mixer, combine cream cheese, sugar, vanilla, and a pinch of salt until smooth. Chill the filling in the freezer while you prepare the cookies.
- Prepare the ingredients: Grate the carrots, chop the raisins and walnuts, and set them aside.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Mix wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture. Stir in the grated carrots, walnuts, and raisins until just combined.
- Form the cookies: Scoop two balls of cookie dough. Flatten them into discs and place a teaspoon of the chilled cream cheese filling in between. Seal the edges well to prevent leakage.
- Bake for 8-12 minutes until golden around the edges. Let the cookies cool on a wire rack.
How to Serve Stuffed Carrot Cake Cookies
These cookies are best enjoyed warm. You can serve them on a nice plate and maybe even dust them with powdered sugar for a touch of sweetness. They go wonderfully with a cup of coffee or tea!
How to Store Stuffed Carrot Cake Cookies
To store your cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them in a sealed container. Just thaw them before serving!
Tips to Make Stuffed Carrot Cake Cookies
- Make sure your butter is softened but not melted for the best texture.
- For a more flavorful cookie, let the dough chill in the fridge for about 30 minutes before baking.
- Feel free to add in your favorite mix-ins like chocolate chips or different nuts.
Variation
You can make these cookies gluten-free by using a gluten-free flour blend. You can also replace the raisins with dried cranberries or add shredded coconut for a tropical twist.
FAQs
1. Can I use other types of nuts?
Yes, you can use any nuts you like! Pecans or almonds work well too.
2. How do I know when the cookies are done?
The cookies should be golden brown around the edges, while the centers may look slightly soft. They will continue to firm up as they cool.
3. Can I make the cream cheese filling ahead of time?
Absolutely! You can prepare the cream cheese filling a day in advance and store it in the fridge until you are ready to use it.
Enjoy baking these lovely Stuffed Carrot Cake Cookies! They are sure to be a hit with everyone who tries them.
Print
Stuffed Carrot Cake Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining the warm flavors of carrot cake with a creamy cream cheese filling.
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 12 tbsp (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup grated carrots
- 1/4 cup chopped raisins
- 1/4 cup chopped walnuts
- 6 oz cream cheese, room temperature
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixer, combine cream cheese, sugar, vanilla, and a pinch of salt until smooth. Chill the filling in the freezer while you prepare the cookies.
- Grate the carrots, chop the raisins and walnuts, and set them aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the butter mixture. Stir in the grated carrots, walnuts, and raisins until just combined.
- Scoop two balls of cookie dough. Flatten them into discs and place a teaspoon of the chilled cream cheese filling in between. Seal the edges well to prevent leakage.
- Bake for 8-12 minutes until golden around the edges. Let the cookies cool on a wire rack.
Notes
For best texture, ensure butter is softened but not melted. Chill the dough for about 30 minutes for a more flavorful cookie. Customize with your favorite mix-ins.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, dessert, carrot cake, cream cheese filling, baking, sweets