Description
Delight in these soft and flavorful Carrot Cake Cookies stuffed with a luscious cream cheese filling. Combining the warm spices of cinnamon and nutmeg with grated carrots and oats, these cookies offer a unique twist on classic carrot cake flavors, baked to golden perfection and irresistibly creamy inside.
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients together well and set aside for later.
- Mix Wet Ingredients: In a separate bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes using a mixer. Then add the egg and vanilla extract, continuing to mix until everything is well incorporated.
- Combine the Dry and Wet Ingredients: Add the grated carrots and rolled oats to the wet mixture and stir to distribute evenly. Gradually incorporate the dry ingredient mixture you prepared earlier, mixing just until combined to avoid overworking the dough.
- Stuff the Cookies: Using a tablespoon measure, scoop out portions of the dough. Flatten each portion in your palm, place about one teaspoon of softened cream cheese in the center, then top with another tablespoon of dough. Carefully seal the edges around the cream cheese to encase the filling fully.
- Bake the Cookies: Arrange the stuffed dough balls on the prepared baking sheet. Bake them in the preheated oven for 10 to 12 minutes, or until the edges turn a nice golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to make stuffing easier and to achieve a creamy texture.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- If you prefer a stronger spice flavor, you can increase the cinnamon and nutmeg slightly.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Adding chopped nuts like walnuts or pecans can add extra texture and flavor if desired.
