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
Scale
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.
