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stuffed carrot cake cookies

Stuffed Carrot Cake Cookies: A Tasty Twist

These Stuffed Carrot Cake Cookies are the perfect fusion of two beloved treats: carrot cake and cookies! Each soft, chewy cookie is packed with warm spices, shredded carrots, and a surprise cream cheese filling. Ideal for spring celebrations or anytime you’re craving something sweet and unique, these cookies are easy to make and absolutely delicious.
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Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Desert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 1/4 cups all-purpose flour 150 g
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup brown sugar 50 g
  • 1/2 cup unsalted butter, softened 120 ml
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup shredded carrots 100 g
For the Filling:
  • 4 oz cream cheese, softened 115 g
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Prepare the Filling:
  2. In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for 30 minutes.
  3. Make the Cookie Dough:
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  5. In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients, stirring until just combined. Fold in the shredded carrots.
  6. Assemble the Cookies:
  7. Scoop 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cream cheese filling ball in the center and wrap the dough around it, sealing the edges. Repeat with remaining dough and filling.
  8. Bake:
  9. Place the stuffed cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes, until the edges are set and golden.
  10. Cool:
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough if it's too sticky to handle easily.
Use freshly grated carrots for the best texture and flavor.
Store cookies in an airtight container in the refrigerator for up to 5 days.