“`html
If you love the cozy flavors of carrot cake but crave a fun, handheld twist, then this Carrot Cake Cookies Stuffed with Cream Cheese Recipe is going to be your new favorite treat. Imagine soft, tender cookies bursting with grated carrots and warm spices, lovingly wrapped around a luscious, creamy center of tangy cream cheese that melts in your mouth. It’s the perfect balance of texture and flavor that will have you reaching for seconds (and maybe thirds) without guilt. Whether you’re baking for a holiday, a weekend snack, or just because, these cookies bring all the comfort and joy of carrot cake in a bite-sized delight.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing the perfect carrot cake cookie. Each component plays a starring role—from the spices that add warmth to the luscious cream cheese filling that elevates the experience.
- All-purpose flour (1 ½ cups): The foundation that gives your cookies structure and a soft bite.
- Baking soda (1 teaspoon): Helps your cookies rise to tender perfection.
- Baking powder (½ teaspoon): Adds a little extra lift for fluffiness.
- Cinnamon (1 teaspoon): Brings that signature warm, cozy spice to every bite.
- Nutmeg (½ teaspoon): Adds a subtle, nutty depth to the spice mix.
- Salt (½ teaspoon): Enhances all the flavors, balancing the sweetness.
- Grated carrots (1 ½ cups): The heart of the cookie, providing moisture, sweetness, and beautiful color.
- Rolled oats (1 cup): Adds a pleasant chew and wholesome texture.
- Large egg (1): Binds everything together beautifully.
- Unsalted butter, softened (½ cup): For richness and melt-in-your-mouth tenderness.
- Brown sugar, packed (½ cup): Adds deep molasses flavor and chewy texture.
- Granulated sugar (½ cup): For that perfect sweetness and crisp edges.
- Vanilla extract (1 teaspoon): Lifts the flavor with its sweet, fragrant aroma.
- Cream cheese, softened (4 ounces): The luscious, tangy surprise inside every cookie.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Step 1: Preheat the Oven
Start strong by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it—this little prep step ensures your cookies bake evenly and come off the pan without a fuss.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This mix is the foundation of your cookie dough’s delicious crumb and spice profile, so give it a good stir to evenly distribute every bit.
Step 3: Cream the Butter and Sugars
Grab a separate bowl and beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is key for that tender, melt-in-your-mouth texture. Then mix in the egg and vanilla until fully incorporated, bringing a lovely richness and subtle sweetness.
Step 4: Combine and Fold in the Good Stuff
Stir in the grated carrots and oats first; these add moisture and a wonderful chewy texture that’s unique to carrot cake. Gradually add your dry ingredients to the wet mixture, folding gently until just combined. Don’t overmix—keeping a light hand here results in tender cookies.
Step 5: Stuff the Cookies with Cream Cheese
Now comes the fun part. Scoop about one tablespoon of dough and flatten it gently in your palm. Place a teaspoon of softened cream cheese in the center, then top it with another tablespoon of dough. Carefully seal the edges, making sure the cream cheese is fully enclosed so it stays perfectly gooey inside while baking.
Step 6: Bake to Golden Perfection
Place your cream cheese-stuffed dough balls on the prepared baking sheet, spacing them evenly. Bake for 10 to 12 minutes or until the edges turn a warm golden brown. Let them cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling—this step lets the cookies firm up just right without losing that creamy center.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Garnishes
While these cookies shine on their own, a sprinkle of powdered sugar or a light drizzle of vanilla glaze can turn them into a stunning dessert. A few chopped toasted walnuts or shredded coconut on top add an extra layer of texture and flavor that pairs beautifully with the cream cheese filling.
Side Dishes
Pair your carrot cake cookies with a warm cup of chai tea or freshly brewed coffee to complement the spices. For a richer treat, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream—turning these cookies into an indulgent dessert experience.
Creative Ways to Present
For a special occasion, arrange your cookies on a tiered dessert tray with colorful edible flowers or carrot greens for a gorgeous presentation. You can also sandwich two cookies together with extra cream cheese frosting for a carrot cake cookie sandwich that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days. This keeps their soft texture intact and the cream cheese centers perfectly creamy.
Freezing
If you want to enjoy these delicious Carrot Cake Cookies Stuffed with Cream Cheese Recipe later, freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. You can also freeze fully baked cookies tightly wrapped for up to 3 months—just thaw overnight in the fridge.
Reheating
To bring out that fresh-baked warmth, reheat your cookies in a 300°F oven for about 5 minutes. This gently warms the cream cheese inside without over-drying the cookie, giving you that freshly baked feeling anytime you want.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese can be used, but keep in mind it might be slightly less creamy and might affect the texture of the filling. For the best luscious results, full-fat cream cheese is recommended.
Can I substitute shredded coconut or nuts in the dough?
Absolutely! Shredded coconut or chopped nuts like walnuts or pecans add a wonderful crunch and flavor that complement the carrot and spice elements beautifully. Just fold in about ½ cup when mixing the dry ingredients.
How do I prevent the cream cheese from leaking out during baking?
Make sure you seal the edges of dough completely around the cream cheese and avoid overfilling. Chilling the dough balls for about 10 minutes before baking helps the cookies hold their shape better, reducing leaks.
Can these cookies be made vegan?
They can! Substitute the butter with a plant-based margarine and use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a chicken egg. For the cream cheese, try a vegan cream cheese alternative.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for about 3 days. Refrigerating can extend their life to about a week, but the texture might be slightly firmer.
Final Thoughts
There’s something truly special about this Carrot Cake Cookies Stuffed with Cream Cheese Recipe that makes it feel like a celebration in every bite. Whether you’re baking for family, friends, or just treating yourself, these cookies deliver warmth, spice, and creaminess wrapped up in one delightful package. I promise once you try these, they’ll become a beloved staple in your recipe rotation—ready whenever you crave that perfect balance of tender spice and tangy filling. Happy baking, and even happier tasting!
“`
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 18 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Carrot Cake Cookies stuffed with a creamy cream cheese filling. Combining the warm spices of cinnamon and nutmeg with wholesome grated carrots and oats, these cookies offer a delicious twist on classic carrot cake in a handheld treat.
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a separate large bowl, cream the softened butter with both the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Then, add the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine the Dry and Wet Ingredients: Stir in the grated carrots and rolled oats into the wet mixture. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Stuff the Cookies: Using a tablespoon measure, scoop out a portion of dough and flatten it in your palm. Place a teaspoon of softened cream cheese in the center, then top it with another tablespoon of dough. Seal the edges carefully around the cream cheese to encase the filling completely.
- Bake the Cookies: Arrange the filled dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes or until the cookies turn golden brown around the edges. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened for easy stuffing and smooth texture.
- Use freshly grated carrots for the best moisture and flavor in the cookies.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- For thicker cookies, use a slightly larger amount of dough per cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
