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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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3.9 from 76 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 14 cookies
  • Diet: Vegetarian

Description

These Carrot Cake Cookies combine the moist, spicy flavors of classic carrot cake with a rich, creamy cheesecake filling in the center. Topped optionally with colorful cream cheese frosting piped into decorative carrot shapes, these cookies are a delightful treat perfect for any occasion. They offer a perfect balance of tender cake-like texture and a sweet, tangy cheesecake surprise inside.

Ingredients

Cheesecake Filling

  • 6 oz Cream cheese (room temperature)
  • 3 TBSP White granulated sugar
  • 1 tsp Pure vanilla extract

Cookie Dough

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 cup Unsalted butter (melted and cooled)
  • 1 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 1 cup Finely grated carrots (fresh, packed)
  • 1 tsp Pure vanilla extract
  • 2 Large egg yolks (room temperature)

Frosting for Decoration (Optional)

  • 2 oz Cream cheese (room temperature)
  • 2 TBSP Unsalted butter (room temperature)
  • 3/4 cup Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract
  • Food gel dye (orange and green, optional for carrot decoration)

Instructions

  1. Make Cheesecake Filling: In a small bowl, using a hand mixer on high speed, beat the cream cheese until creamy. Add white granulated sugar and vanilla extract. Mix until fully combined and smooth.
  2. Freeze Cheesecake Dollops: Place wax paper on a cookie sheet. Using a 1/2 tablespoon scoop, portion out 14 dollops of the cheesecake mixture. Freeze until solid to prepare for filling.
  3. Prepare Carrots: Finely grate fresh carrots ensuring you pack 1 cup. Use two paper towels to blot and soak up excess moisture, repeating until much moisture is removed to avoid sogginess in dough.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  5. Cream Butter and Sugars: Using a mixer on high speed, blend the cooled melted butter, brown sugar, and white granulated sugar for about 2 minutes until fluffy and well combined.
  6. Add Carrots, Vanilla, and Egg Yolks: Mix in grated carrots, vanilla extract, and egg yolks on medium speed until just incorporated.
  7. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing.
  8. Rest the Dough: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow gluten to relax, helping with texture.
  9. Form Cookie Dough Balls With Filling: Use a large cookie scoop (2 oz or 2 tablespoons) to portion dough. Before removing from scoop, press thumb into dough ball creating a deep well. Insert a frozen cheesecake dollop into the hole, then cover cheesecake completely with dough. Return scooped cookies to freezer for 10 minutes to chill and prevent spreading during baking.
  10. Bake Cookies: Place six dough balls per cookie sheet. Bake one sheet at a time in the preheated oven for 13 to 15 minutes. Handle carefully to avoid jostling and deflating the cheesecake inside the cookies.
  11. Cool Cookies: Let cookies cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely. For best flavor and texture, store cookies in the refrigerator.
  12. Prepare Frosting (Optional): Using a hand mixer, beat cream cheese and butter on high speed until fluffy. Add powdered sugar and vanilla extract, then mix until smooth.
  13. Color Frosting: Divide frosting into two bowls, placing two-thirds of the frosting in one bowl and one-third in another. Tint the larger amount orange and the smaller green using food gel dyes for carrot decoration.
  14. Decorate Cookies: Pipe carrot shapes on top of cooled cookies using Wilton piping tips #4 for carrots and #65 for leaves to create adorable carrot decorations.

Notes

  • Use fresh grated carrots and remove excess moisture to prevent soggy dough.
  • Freezing the cheesecake filling and chilling the dough before baking helps prevent spreading and maintains the cheesecake center's shape.
  • If you don’t have a cookie scoop, you can use a tablespoon measuring spoon for similar-sized portions.
  • Store cookies in the refrigerator for best flavor and to keep the cheesecake filling firm.
  • The frosting and carrot decoration step is optional but adds a beautiful and festive touch to the cookies.
  • If you prefer, the cookies can be baked on silicone baking mats instead of parchment paper.
  • Allow the cookies to cool sufficiently before decorating with frosting to avoid melting.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/