Indulge in these Carrot Cake Cookies with Cheesecake Filling, where the spiced warmth of carrot cake meets the creamy delight of cheesecake. These stuffed cookies are a perfect fusion of flavors that offer a delightful twist on classic desserts.
Ingredients
For the Cheesecake Filling:
- 150g cream cheese, room temperature
- 2 ½ tablespoons (32g) granulated sugar
- ½ teaspoon pure vanilla extract
For the 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) light brown sugar, packed
- ⅓ cup (65g) granulated sugar
- ½ cup (56g) grated carrots, blotted to remove moisture
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, room temperature
Instructions
- For the cheesecake filling, beat cream cheese, sugar, and vanilla until creamy. Dollop teaspoons of the mixture onto a waxed paper-lined tray and freeze for 30 minutes.
- Grate the carrots finely, blot out moisture with paper towels, and set aside.
- Beat together butter and sugars until fluffy, then incorporate the egg, vanilla, and grated carrots.
- Whisk together flour, spices, and baking soda, then fold into the butter mixture until just combined.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, press a frozen cream cheese ball into the center, and enclose with the dough. Place on prepared sheets.
- Bake for 12-14 minutes until golden and puffed. Cool on the sheets for a few minutes before moving to a wire rack to cool completely.
These cookies are a charming addition to any dessert table and are sure to captivate those who enjoy the comforting flavors of carrot cake. Store them in the refrigerator if you plan on savoring them over a couple of days. For more innovative and delicious recipes, don’t forget to bookmark our site!
