Carrot Cake Cookies
Carrot cake cookies are everything you love about classic carrot cake, but in soft, bakery-style cookie form with a creamy cheesecake center hidden inside. They’re warmly spiced, perfectly sweet, and have that surprise creamy filling that makes every bite extra special.
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Servings: 12 cookies
Calories: 274kcal
Equipment
- Digital kitchen scale
- Hand mixer
- Rubber spatula
- Rolling Pin
- Plastic wrap
- Parchment paper
Ingredients
Cheesecake Filling
- 200 g cream cheese cold
- 15 ml heavy whipping cream cold
- 35 g powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 120 g unsalted butter at room temperature
- 70 g white granulated sugar
- 70 g light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 60 g carrots finely grated and well blotted with a paper towel
- 225 g all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 teaspoon baking powder
- 1 teaspoon salt
Instructions
Cheesecake Filling
- Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment, or use a mixing bowl and a hand mixer. Whip to stiff peaks, scraping down the sides and bottom of the bowl a couple of times in between. Don’t overwhip.
- Spoon or pipe the cheesecake filling into 12 small portions, about 2 tablespoons each, onto a baking sheet lined with parchment paper. Freeze the portions until firm, at least 1 hour, or until solid enough to handle.
The Dough
- In a separate bowl, add the butter, white sugar, brown sugar, and vanilla. Beat with a hand mixer for 1-2 minutes, or until fluffy. Add the eggs one at a time, beating until well incorporated. Add the carrots and mix again.
- Add the dry ingredients and mix on low just until no dry streaks remain.
- Form 12 cookie dough balls, about 55g each, and place them on a plate. Freeze for 30–60 minutes, until firm but still pliable. Alternatively, cover the dough with plastic wrap and refrigerate for up to 4 days.
- Preheat the oven to 180C (355F) and line two baking sheets with parchment paper.
- Take one cookie dough ball from the freezer at a time and roll it between two pieces of plastic wrap into a disk using a rolling pin. Remove one frozen filling portion from the freezer and place it in the center of the dough disk.
- Enclose the cheesecake filling by wrapping the dough around it, then roll the filled dough between your palms to form a smooth ball. Place it in the fridge while you assemble the remaining cookies.
- Arrange the filled cookie dough balls on the baking sheets, leaving space between each one.
- Bake one batch at a time, keeping the second batch in the fridge while the first bakes, for 15-17 minutes, or until the cookies have spread, puffed up, and turned golden around the edges.
- Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze the unfilled cookie dough balls for up to 2 months.
You can also freeze the fully assembled, unbaked stuffed cookie dough balls for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the baking time if needed.
Nutrition
Nutrition Facts
Carrot Cake Cookies
Serving Size
1 coookie
Amount per Serving
Calories
274
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
67
mg
22
%
Sodium
334
mg
15
%
Potassium
82
mg
2
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
1367
IU
27
%
Vitamin C
0.3
mg
0
%
Calcium
73
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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