Ingredients
Scale
Cheesecake Filling
- 6 oz Cream cheese room temperature
- 3 tablespoon White granulated sugar
- 1 teaspoon Pure vanilla extract
Carrot Cookies
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 cup Finely grated carrots Make sure to grate them fresh. Don’t use pre-shredded
- 1 teaspoon Pure vanilla extract
- 2 Large egg yolks room temperature
Frosting for Decoration
- 2 oz Cream cheese room temperature
- 2 tablespoon Unsalted butter room temperature
- ¾ cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
Instructions
- Prepare the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth and creamy. Scoop small dollops (about ½ tablespoon each) onto a wax-paper-lined tray and freeze until solid. This makes it easier to stuff them into the cookie dough later.
- Grate and dry the carrots: Finely grate the carrots and pat them dry with paper towels. This step is crucial—too much moisture will make your cookies spread too much during baking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and sugars: Using a mixer, beat the melted (and cooled) butter with brown sugar and granulated sugar for 2 minutes. The mixture should be smooth and creamy.
- Add the wet ingredients: Mix in the grated carrots, vanilla extract, and egg yolks. Blend on medium speed until combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until the dough comes together. Let the dough rest for 10 minutes.
- Assemble the cookies: Scoop out the dough and create a well in the center of each ball. Place a frozen cheesecake dollop into the well and cover it with more dough, sealing it completely.
- Chill before baking: Freeze the cookie dough balls for 10 minutes to prevent spreading. This step is a game-changer for perfectly shaped cookies.
- Bake: Preheat your oven to 350°F. Bake the cookies on parchment-lined sheets, 6 per sheet, for 13-15 minutes. Let them cool on the baking sheet for 10-15 minutes before transferring them to a wire rack.
- Decorate: If desired, whip up the cream cheese frosting and tint it with food coloring for a fun carrot design. Pipe a little carrot shape on each cookie for a festive finish.
Notes
Serving ideas that wow
These cookies are best served chilled, with the cheesecake filling nice and creamy. Plate them on a simple white platter for a clean presentation, or go rustic with a wooden board. Add a sprinkle of powdered sugar on top for an elegant touch, or pair them with fresh fruit for a refreshing contrast.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert