Carrot Cake Cookies with Cream Cheese Filling? Yes, Please!
There’s something magical about the aroma of freshly baked cookies wafting through the house, especially when they are infused with the warm spices of a classic carrot cake. I remember the first time I made these delightful treats; it was a rainy afternoon, and I was looking for a way to brighten up the day. As I mixed the ingredients, I could hear the pitter-patter of raindrops outside, and it felt like the perfect moment to create something comforting. These cookies not only brought joy to my home but also became a staple for family gatherings, evoking memories of laughter and love.
What Makes This Recipe Special
- Unique Flavor Combination: The blend of carrots, cinnamon, and nutmeg creates a flavor profile that is both familiar and exciting.
- Soft and Chewy Texture: These cookies are perfectly soft, with a chewy center that makes them irresistible.
- Cream Cheese Filling: The luscious cream cheese filling adds a rich, tangy contrast that elevates the cookie experience.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 24 cookies
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Let’s Get Cooking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts, if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- While the cookies cool, prepare the cream cheese filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cookies are completely cool, spread a generous dollop of cream cheese filling on the bottom of one cookie and sandwich it with another cookie.
My Pro Tips
For an extra burst of flavor, consider adding a pinch of ginger or a handful of raisins to the cookie dough. If you want to make these cookies even more festive, try adding a sprinkle of shredded coconut or a dash of orange zest to the cream cheese filling!
Perfect Pairings
- A warm cup of chai tea or coffee
- A scoop of vanilla ice cream for a delightful dessert
- Fresh fruit salad for a refreshing side
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. The filled cookies can also be stored in an airtight container for up to a week.
Why I Love This Recipe
These Carrot Cake Cookies with Cream Cheese Filling hold a special place in my heart. They remind me of family gatherings filled with laughter and joy. Each bite is a reminder of those cherished moments, and I love sharing them with friends and family. They are not just cookies; they are a piece of my home and my heart.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your favorite mix-ins. I would love to hear your thoughts and any variations you come up with. Happy baking!
Carrot Cake Cookies with Cream Cheese Filling
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped nuts (optional)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts, if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- While the cookies cool, prepare the cream cheese filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cookies are completely cool, spread a generous dollop of cream cheese filling on the bottom of one cookie and sandwich it with another cookie.
Leave a Reply