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Creamy Carrot Cake Cookies

Carrot Cake Cookies are soft, spiced cookies filled with a creamy cheesecake center and decorated with adorable carrot-like frosting. Perfect for spring gatherings or Easter dessert tables.
Calories:
Author: Sandra Myers

Ingredients

For the Cheesecake Filling:

  • 6 oz cream cheese room temperature
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

For the Carrot Cookie Dough:

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter melted and cooled
  • 1 cup brown sugar light or dark
  • ½ cup granulated sugar
  • 1 cup finely grated fresh carrots
  • 1 tsp vanilla extract
  • 2 large egg yolks room temperature

For the Frosting Decoration (optional):

  • 2 oz cream cheese room temperature
  • 2 tbsp unsalted butter room temperature
  • ¾ cup powdered sugar sifted
  • 1 tsp vanilla extract
  • Orange and green food gel coloring

Instructions

  • Beat cream cheese with sugar and vanilla, scoop ½ tbsp dollops, and freeze until solid.
  • Grate 1 cup fresh carrot finely and pat dry thoroughly with paper towels.
  • Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  • Beat cooled melted butter with sugars for 2 minutes, then mix in carrots, vanilla, and egg yolks.
  • Add dry ingredients to wet and mix on low until just combined; rest dough 10 minutes.
  • Scoop 2 tbsp dough, press a well in the center, insert frozen cheesecake, and seal with dough.
  • Freeze shaped cookies for 10 minutes to firm up before baking.
  • Bake at 350°F for 13–15 minutes, then cool on the sheet for 10–15 minutes.
  • Beat cream cheese and butter, mix in powdered sugar and vanilla, color and pipe frosting to decorate.