Carrot Cake Stuffed Cookies

Why You’ll Love This Recipe

If you’re a fan of classic carrot cake, these stuffed cookies will be your new favorite treat. The warm, spiced carrot cake cookie dough is complemented by a rich and tangy cream cheese filling that gives each bite a delightful contrast of textures and flavors. Perfect for those who love both carrot cake and cookies, this recipe is an indulgent and fun twist on a timeless dessert. Whether you’re making them for a special occasion or a sweet snack, these cookies are sure to impress!

Ingredients

Cream Cheese Filling

• 4 ounces cream cheese, room temperature
• 1 ½ tablespoons granulated sugar
• ½ teaspoon vanilla extract

Carrot Cake Cookie Dough

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened to room temperature
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ½ cup finely shredded carrots, water squeezed well from the shredded carrots with a paper towel

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

Directions

1. Make the cream cheese filling: In a small bowl, combine the cream cheese, granulated sugar, and vanilla extract. Use an electric mixer or whisk to beat the mixture until smooth and fluffy. Set aside.
2. Prepare the cookie dough: In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the finely shredded carrots. You should have a thick dough.
5. Assemble the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a small amount of dough and flatten it into a round disk on the baking sheet. Place a teaspoon of the cream cheese filling in the center of the dough. Then, take another small piece of dough, flatten it, and place it on top of the filling, sealing the edges. Repeat this process for the remaining dough and filling.
6. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the cookies are slightly firm to the touch. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 12 cookies
• Prep Time: 20 minutes
• Bake Time: 10-12 minutes
• Total Time: 30-35 minutes

Variations

• Nuts: Add chopped walnuts or pecans to the cookie dough for added crunch and flavor.
• Raisins: Include a handful of raisins or currants for a more traditional carrot cake flavor.
• Spices: Experiment with different spices such as ginger or cloves to add a bit more depth to the flavor.
• Frosting: Top the baked cookies with a light dusting of powdered sugar or additional cream cheese frosting for extra sweetness.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them for longer, place the cookies in the fridge for up to one week. To reheat, simply pop them in the microwave for about 10-15 seconds, or warm them up in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I make these cookies ahead of time?

Yes, you can prepare the dough and filling in advance, then refrigerate it for up to 24 hours before baking.

2. Can I freeze the dough?

Yes, the dough can be frozen for up to 3 months. Just shape it into disks, wrap it tightly in plastic wrap, and place it in a freezer bag. Thaw in the refrigerator before using.

3. What should I do if the dough is too sticky?

If the dough is too sticky to work with, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

4. Can I use store-bought cream cheese filling?

Yes, you can substitute store-bought cream cheese frosting or filling, but making your own from scratch adds a fresh flavor and richness to the cookies.

5. How do I make sure the cookies don’t spread too much?

Chill the dough for about 30 minutes before baking to help prevent the cookies from spreading too much.

6. Can I use a different type of sugar?

You can substitute granulated sugar with coconut sugar or another sugar alternative, but keep in mind that it may alter the texture slightly.

7. Do I need to peel the carrots before shredding them?

No, you don’t need to peel the carrots, but make sure to thoroughly wash them before shredding.

8. How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that the other ingredients are also gluten-free.

9. Can I use margarine instead of butter?

Yes, margarine can be used in place of butter, though the flavor and texture may vary slightly.

10. How do I know when the cookies are done baking?

The cookies should be golden brown around the edges and firm to the touch. If you’re unsure, you can check the bottom by gently lifting one with a spatula.

Conclusion

Carrot cake stuffed cookies are a fun and delicious way to enjoy the flavors of carrot cake in a handheld treat. With a soft, spiced cookie exterior and a creamy, tangy filling, they’re perfect for any occasion. Whether you’re hosting a party or treating yourself to a sweet snack, these cookies are sure to be a hit. Give them a try and enjoy the cozy, comforting flavors that make carrot cake such a beloved dessert!

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