Here’s a delightful recipe for Stuffed Carrot Cake Cookies! These soft, spiced cookies are filled with a creamy, tangy filling, making them a perfect treat for carrot cake lovers. They’re like bite-sized versions of your favorite dessert!
Ingredients:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup rolled oats (optional, for texture)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
For the Filling:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, oats (if using), nuts (if using), and raisins or dried cranberries (if using). The dough will be soft but manageable.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Make the Filling:
- In a small bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough and flatten it into a small disc in your hand.
- Place 1 teaspoon of the cream cheese filling in the center, then top with another flattened disc of dough. Seal the edges carefully to enclose the filling.
- Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheet.
- Bake the Cookies:
- Bake for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy:
- Dust the cookies with powdered sugar or drizzle with a simple glaze (mix powdered sugar and milk) if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips:
- For a lighter filling, you can use whipped cream cheese or Greek yogurt mixed with powdered sugar.
- If you prefer a stronger spice flavor, add a pinch of ground ginger or cloves to the dough.
- These cookies are perfect for Easter or spring gatherings!
Enjoy your Stuffed Carrot Cake Cookies—they’re a fun and delicious twist on classic carrot cake!
