Carrot cake cookies with cream cheese filling
Ingredients
⅔ cup - unsalted butter, melted* (149g)
¾ cup - brown sugar (150g)
7 tablespoon - white sugar (88g)
1 - large egg
1 - large egg yolk
¼ teaspoon - baking powder
¾ teaspoon - baking soda
1 teaspoon - ground cinnamon
¼ teaspoon - ground nutmeg
⅛ teaspoon - ground ginger powder
½ cup - finely grated carrots (60g)
½ teaspoon - salt
1 ¾ cup - all purpose flour (241g)
Filling
¾ cup - cream cheese, room temp (168g)
¼ cup - sugar (50g)
½ teaspoon - vanilla extract
Instructions
Melt the butter and let it cool down. Add it to a large bowl and whisk in both sugars. Add in the egg and yolk and whisk until combined.
Place the grated carrots in a paper towel and squeeze out all the excess moisture. Add that to the mixture and mix.
Mix in the salt, cinnamon, nutmeg and ground ginger.
Add in the baking powder, baking soda and mix until combined.
Add the flour and mix with a spatula until just combined. Don't over mix it, stop once you don't see anymore streaks of flour.
Scoop the cookies using a 1.5" or 2" wide cookie scoop and place on a tray or in a large container. Cover and refrigerate for 1.5-2 hours.
During this time, beat together the cream cheese, sugar and vanilla until smooth. Portion into the same amount of balls as the cookies and place in the freezer until the outside solidifies.
Preheat the oven to 350F.
Take each cookie and using your thumbs, make a well in the middle and widen and deepen it until the cookie is mostly flattened out.
Place the cream cheese in the middle and close the cookie around it, making sure it's sealed well and has a bit more of the cookie dough on the bottom side. Repeat with all and place on a large baking pan lined with parchment paper, with at least 2 inches of space between each cookie.
Bake for about 12-14 minutes, until the bottom is golden and the edges are set. They'll look underbaked but they will continue cooking from the residual heat from the pan. Hit them with some flakey salt right out of the oven and let them cool on the pan for 15 minutes before transferring to a cooling rack. They'll be puffy out of the oven, but will deflate as they cool.
Notes
*measured, then melted.
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Carrot cake cookies are a beloved dessert that blends the rich flavors of traditional carrot cake with the irresistible charm of cookies. Soft, chewy, and oozing with a creamy cream cheese filling, these treats can become the highlight of any dessert table, particularly during the fall season. The combination of warm spices like cinnamon, nutmeg, and ginger, along with the moistness from the grated carrots, results in a cookie that has the earthy flavors of carrot cake while still being a handheld cookie delight. One of the keys to achieving that perfect cookie texture is ensuring not to over-mix the dough. This allows for cookies that maintain a soft center while still having a lovely golden edge. Refrigerating the dough before baking allows the flavors to meld and helps the cookies keep their shape during baking, resulting in a delicious and satisfying treat every time. For those looking to experiment further, consider adding mix-ins like walnuts or raisins for added texture and flavor. Serving these cookies warm from the oven, garnished with a sprinkle of flaky sea salt, takes them to another level of indulgence. Pair them with a cup of coffee or a glass of milk for a sweet afternoon snack or dessert that is sure to delight your palette. Enjoy this recipe and share it with friends to bring a taste of fall to their homes!
