Embrace the charm of carrot cake transformed into delightful, portable cookies, each filled with a sweet and tangy cream cheese center. These carrot cake cookies merge the traditional spices and textures of the beloved cake with the convenience and novelty of a cookie. Packed with aromatic spices, crunchy walnuts, and fresh carrots, each bite offers a perfect balance of sweet and spice, complemented by the creamy filling.
Why You’ll Love This:
These cookies are a fusion of comfort and indulgence, offering the familiar flavors of carrot cake with an innovative twist. The addition of cream cheese filling adds a luxurious creaminess that contrasts beautifully with the textured cookie, which is speckled with spices and crunchy walnuts. This recipe is perfect for those who enjoy a touch of creativity in their baking, offering a gourmet experience that’s still rooted in classic comfort food.
Perfect Occasion:
Perfect for spring gatherings, Easter celebrations, or any occasion that calls for a light yet indulgent dessert. These cookies are also great for bake sales and holiday gift-giving, as they pack well and offer a delightful surprise with their hidden cream cheese filling. They’re a sure hit at casual get-togethers and can easily be dressed up for more formal events.
Decoration Tips:
For an extra touch of elegance, dust the cookies with powdered sugar or drizzle them with a simple vanilla glaze once they have cooled. You can also top them with a small sprig of fresh mint or a sprinkle of finely grated carrot to hint at the flavors inside. For themed parties or holidays, consider adding festive sprinkles or colored sugar to the cookies before baking.
Ingredients:
- For the Cookies:
- 100 grams of cold butter
- 50 grams of white sugar
- 50 grams of brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 180 grams of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves (optional)
- 100 grams of chopped walnuts
- 1 grated carrot, excess juice squeezed out
- For the Filling:
- 50 grams of cream cheese
- 50 grams of powdered sugar
- 1 teaspoon of flour
Instructions:
- Begin by creaming together the cold butter and both sugars until light and fluffy. You can use a mixer for this step if preferred.
- Mix in the egg thoroughly, then stir in the vanilla extract.
- Sift together the flour, baking soda, cinnamon, ginger, and cloves. Gradually add these dry ingredients to the butter mixture, stirring until a manageable, non-sticky dough forms.
- Fold in the chopped walnuts and grated carrot until well combined.
- Refrigerate the dough for at least two hours to firm up.
- For the filling, blend the cream cheese, powdered sugar, and flour until smooth. Portion the filling and freeze if a firmer consistency is desired, or use as is.
- Once the dough is chilled, take scoops of dough, flatten slightly, place a dollop of the filling in the center, and carefully seal the dough around it. Freeze the filled dough balls for an additional two hours.
- Preheat the oven to 200 degrees Celsius (392 Fahrenheit). Bake the cookies for 15-18 minutes until golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy!
