Carrot Cake Cookies Recipe
Soft, moist and chewy carrot cake cookies stuffed with cream cheese frosting! These are absolutely delicious and everything you want from carrot cake in a cookie form!
Print
Pin
Calories: 527kcal
Servings: 12
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Large Bowl
- 1 Rubber spatula
- 1 Whisk
- 1 digital scale
- 1 Offset Spatula
Ingredients
Cheesecake Filling
- 150 g cream cheese room temperature
- 2 ½ tablespoon 32g granulated sugar
- ½ teaspoon pure vanilla extract
Carrot Cookies
- 1 ½ cups 215g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup 113g unsalted butter softened
- ½ cup 110g packed light brown sugar
- ⅓ cup 65g granulated sugar
- ½ cup 56g grated carrots blotted to remove moisture
- 1 teaspoon 5ml pure vanilla extract
- 1 Large egg at room temperature
Instructions
- Beat cream cheese, sugar, and vanilla until creamy.
- Line baking sheet with waxed paper.
- Spoon dollops of mixture onto paper; freeze 30 mins.
- Grate carrots finely; blot excess moisture.
- Beat butter, brown sugar, granulated sugar until fluffy.
- Add egg, vanilla, grated carrots; mix well.
- Whisk flour, spices, baking soda; fold into butter mixture.
- Preheat oven to 350°F; line baking sheets with parchment.
- Scoop 2 tbsp dough, press frozen cream cheese ball inside.
- Roll into balls; place on sheets, bake 12-14 mins.
- Cool on sheet 3-5 mins; transfer to rack to cool completely.
- Store cooled cookies in airtight container in fridge.
Nutrition
Calories: 527kcal | Carbohydrates: 65g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 427mg | Potassium: 158mg | Fiber: 2g | Sugar: 50g | Vitamin A: 3517IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg