Description
A delightful fusion of two beloved treats: soft cream cheese-stuffed cookies with all the warm spices and flavors of classic carrot cake.
Ingredients
Scale
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 1 cup finely grated carrots
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Beat butter and sugars until fluffy. Add egg and vanilla, mix well. Stir in grated carrots.
- Combine flour, spices, baking soda, and salt. Gradually mix into wet ingredients.
- For filling, beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 30 minutes.
- Scoop cookie dough, create an indent, fill with cream cheese mixture, and seal completely.
- Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden.
Notes
- Chill dough for easier handling
- Ensure cream cheese filling is completely sealed inside
- Store in refrigerator for up to 5 days
- Can freeze unbaked cookies for up to 2 months
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 320
- Sugar: 23g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg