Carrot Cake Cookies with Cream Cheese Filling
Spring is the perfect time to enjoy treats that feel both fresh and comforting, and these carrot cake cookies are exactly that.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Grater or food processor
- Spatula
- Baking Sheet
- Cooling Rack
Ingredients
For the Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts optional
- ½ cup shredded coconut optional
For the Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate your carrots finely and drain the crushed pineapple to avoid excess moisture.
- Soften your butter and cream cheese to room temperature so they blend smoothly later.
- Pro Tip: Take the butter and cream cheese out 30–60 minutes before baking—they’ll mix perfectly without lumps.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Set this aside while you work on the wet ingredients.
- Pro Tip: Whisk the spices well—they disperse evenly in the dough, so every bite has that warm carrot cake flavor.
Step 3: Cream Butter and Sugars
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Pro Tip: Don’t rush this step; fully creaming the butter and sugar makes the cookies tender and light.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Stir in grated carrots, pineapple, walnuts, and coconut if using.
- Pro Tip: Avoid overmixing here—overworked dough can make the cookies dense instead of soft and tender.
Step 5: Make the Cream Cheese Filling
- In a small bowl, beat the cream cheese with powdered sugar and vanilla until smooth and creamy.
- Pro Tip: Use a hand mixer for extra smoothness; scraping down the sides ensures no lumps sneak in.
Step 6: Assemble the Cookies
- Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
- Place about 1 teaspoon of cream cheese filling in the center.
- Fold the dough around the filling, sealing it completely, and roll into a ball.
- Place the filled cookie on the prepared baking sheet, leaving space between each one.
Step 7: Bake and Cool
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Pro Tip: Cooling briefly on the sheet helps the cookies hold their shape without squishing the cream cheese center.
Notes
Nutritional Value (Per Cookie — Approximate)
- Calories: 210–230 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 16g
- Fiber: 1g
- Cholesterol: 45mg
- Sodium: 180mg