Description
Soft, chewy Carrot Cake Cookies filled with creamy vanilla cream cheese and warm spices. Perfect Easter desserts with chewy centers, spiced sweetness, and optional frosting for a festive touch.
Ingredients
6 oz cream cheese (room temperature) – filling
3 tablespoons white sugar – filling
1 teaspoon pure vanilla extract – filling
3 cups all-purpose flour – cookies
1 teaspoon baking soda – cookies
1 teaspoon salt – cookies
2 teaspoons ground cinnamon – cookies
1/4 teaspoon ground nutmeg – cookies
1 cup unsalted butter (melted, cooled) – cookies
1 cup packed brown sugar (light or dark) – cookies
1/2 cup white sugar – cookies
1 cup finely grated carrots – cookies
1 teaspoon pure vanilla extract – cookies
2 large egg yolks (room temperature) – cookies
2 oz cream cheese (room temperature) – frosting
2 tablespoons unsalted butter (room temperature) – frosting
3/4 cup powdered sugar (sifted) – frosting
1 teaspoon pure vanilla extract – frosting
Instructions
1. Blend room temperature cream cheese, sugar, and vanilla until smooth. Portion into 14 scoops and freeze until firm.
2. Finely grate carrots and blot dry with paper towels to remove extra moisture.
3. Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
4. Mix melted butter with brown sugar and white sugar until smooth.
5. Stir in carrots, vanilla, and egg yolks until combined.
6. Add dry mixture to wet mixture and stir on low speed until a dough forms.
7. Let dough rest for 10 minutes. Preheat oven to 350°F and line baking sheets.
8. Form 2-ounce dough balls, press indent, insert frozen filling, and cover completely. Chill for 10 minutes.
9. Bake for 13–15 minutes until edges are set. Cool on tray for 10–15 minutes, then transfer to rack.
10. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until creamy. Pipe or spread on cooled cookies.
Notes
Yields about 14 large cookies with cream cheese centers.
Total time: ~1 hour 30 minutes (45 min prep, 15 min bake, 30 min chill).
Use spoon-and-level method for flour accuracy.
Add 2 tbsp extra flour for high altitude.
Let all dairy come to room temperature before use.
Store in airtight container in fridge up to 5 days.
Freeze up to 30 days and thaw 1–2 hours before serving.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Easter Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 385
- Sugar: 26 g
- Sodium: 302 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 56 mg