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Carrot Cake Cookies with Cream Cheese Filling and Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 29 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Carrot Cake Cookies feature a moist carrot cake-flavored cookie dough encasing a luscious cheesecake filling, topped optionally with a cute carrot-shaped cream cheese frosting decoration. With vibrant spices and a perfect balance of sweetness, this cookie is a delightful twist on classic carrot cake, ideal for dessert lovers seeking a unique treat. The cookies are baked to a tender finish with a creamy center, combining the comforting flavors of carrot cake with the richness of cheesecake.

Ingredients

Cheesecake Filling

  • 6 oz Cream cheese, room temperature
  • 3 tbsp White granulated sugar
  • 1 tsp Vanilla bean paste

Carrot Cake Cookies Dough

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 cup Unsalted butter, melted and cooled
  • 1 cup Brown sugar, packed (light or dark)
  • 1/2 cup White granulated sugar
  • 1 cup Finely grated fresh carrots (packed)
  • 1 tsp Vanilla bean paste
  • 2 Large egg yolks, room temperature

Optional Frosting for Decoration

  • 2 oz Cream cheese, room temperature
  • 2 tbsp Unsalted butter, room temperature
  • 3/4 cup Powdered sugar, sifted
  • 1 tsp Vanilla bean paste
  • Food gel dye (orange and green) for decorating

Instructions

  1. Prepare Cheesecake Filling: In a small bowl, use a hand mixer to beat 6 oz of cream cheese on high speed until creamy. Add 3 tbsp white granulated sugar and 1 tsp vanilla bean paste; mix until combined smoothly.
  2. Freeze Cheesecake Dollops: Line a cookie sheet with wax paper. Use a 1/2 tbsp scoop to portion 14 small dollops of cheesecake mixture. Place the sheet in the freezer and let the dollops freeze until solid to prepare for embedding in cookies.
  3. Prep Carrots: Finely grate fresh carrots until you have 1 cup packed. Use two paper towels to squeeze and soak up excess moisture by pressing repeatedly, ensuring the carrots are not too wet which could affect dough texture.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp salt, and 2 tsp ground cinnamon until evenly combined.
  5. Cream Butter and Sugars: In a separate bowl, with a mixer, beat 1 cup melted and cooled unsalted butter, 1 cup packed brown sugar, and 1/2 cup white granulated sugar on high speed for 2 minutes until fluffy and well blended.
  6. Add Wet Ingredients: To the butter and sugar mixture, add the grated carrots, 1 tsp vanilla bean paste, and 2 large egg yolks. Mix on medium speed until all ingredients are fully incorporated.
  7. Combine Dough: Slowly add the dry ingredients into the wet ingredients and mix on low speed until just combined to avoid overworking the dough, which can make cookies tough.
  8. Rest the Dough: Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes at room temperature so the flour can fully absorb moisture and gluten formation is moderated.
  9. Scoop and Add Filling: Use a large cookie scoop (2 oz or 2 tbsp) to portion dough balls. Before releasing each cookie dough ball, press your thumb into the center to create a deep well. Place one frozen cheesecake dollop into this indentation, then cover and encase it completely with the cookie dough. Return assembled cookie balls to freezer for 10 minutes to chill and prevent spreading during baking.
  10. Bake: Place 6 cookie dough balls per cookie sheet and bake one sheet at a time in the preheated oven for 13-15 minutes. Be gentle handling the cookie sheets to avoid deflating the cheesecake filling inside.
  11. Cool Cookies: Let the baked cookies cool on the cookie sheet for 10-15 minutes before transferring them to a wire rack to cool completely. For best flavor and texture, store cookies in the refrigerator.
  12. Prepare Optional Frosting: Using a hand mixer, beat 2 oz cream cheese and 2 tbsp unsalted butter on high speed until creamy. Gradually add 3/4 cup sifted powdered sugar and 1 tsp vanilla bean paste, beating until smooth and fluffy.
  13. Color and Decorate: Divide frosting into two portions: place about two-thirds in one small bowl and one-third in another. Tint the larger portion with orange food gel dye and the smaller with green. Use piping tips (Wilton 4 for carrots and Wilton 65 for leaves recommended) to pipe carrot shapes onto cooled cookies for a charming carrot cake presentation.

Notes

  • Use fresh carrots for best flavor and texture; avoid pre-shredded as it contains added moisture.
  • Removing excess moisture from grated carrots is crucial to avoid soggy dough and spreading cookies.
  • Freezing the cheesecake dollops before assembly prevents them from melting into the dough, maintaining the creamy center.
  • Allowing the dough to rest helps ingredients meld and improves cookie texture.
  • Handle cookies carefully when transferring to oven to keep cheesecake filling intact and prevent spreading.
  • Store baked cookies refrigerated for best taste and to keep the cheesecake filling fresh.
  • The frosting decoration is optional but adds beautiful presentation and complementary sweetness.

Find it online: https://dishmelt.com/carrot-cake-cookies-with-cream-cheese-filling-and-frosting-recipe/