Soft Carrot Cake Cookies with Cream Cheese Filling
Soft and delicious carrot cake cookies filled with a creamy cheese center. These cookies are rich, tender, and packed with warm spices, making them perfect for any time you want a cozy homemade treat.
Equipment
- Mixing bowls
- baking tray
- Parchment paper
- Spatula
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened ( 115 g )
- 1/2 cup dark brown sugar ( 100 g )
- 1/4 cup granulated sugar ( 50 g )
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour ( 250 g )
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- A pinch of nutmeg
- 1/2 cup white chocolate chips ( 100 g )
- 1/2 cup chopped walnuts ( 60 g )
- 1/3 cup 2 small carrots finely grated and squeezed ( 40 g )
For the Cream Cheese Filling:
- 1/3 cup butter, softened ( 70 g )
- 1/3 cup cream cheese ( 70 g )
- 1 1/3 cup icing sugar ( 165 g )
- 1/2 tsp vanilla
Instructions
- Beat butter and icing sugar until creamy. Add cream cheese and vanilla, mix until smooth.
- Scoop small portions of filling onto a tray and freeze until solid.
- Mix butter, brown sugar, and white sugar until creamy. Add egg yolks and vanilla, mix well.
- Combine dry ingredients, then add to wet mixture and mix into a dough.
- Add white chocolate chips, walnuts, and finely grated carrots. Mix gently.
- Chill the dough for 1 hour.
- Shape dough into balls, fill with frozen cream cheese, seal היט, then chill again for 30 minutes.
- Bake at 180°C for 13–15 minutes. Cool and decorate with frosting and walnuts.
Video
Notes
- Always squeeze excess moisture from carrots to avoid soft dough.
- Do not overbake to keep cookies soft in the center.
- Chilling the dough is key for thick cookies.
- Freeze the filling well to keep it inside the cookie.