Carrot Cake Cookies with Cheesecake Filling
These soft carrot cake cookies are filled with a creamy cheesecake center and warm spices, then finished with an optional decorative frosting. They’re rich, tender, and perfect for spring baking or holiday treats.
Ingredients
- 6 oz cream cheese softened (filling)
- 3 tbsp granulated sugar for filling
- 1 tsp vanilla extract for filling
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup carrots finely grated
- 1 tsp vanilla extract
- 2 egg yolks large
- 2 oz cream cheese for frosting
- 2 tbsp unsalted butter for frosting
- 3/4 cup powdered sugar for frosting
- 1 tsp vanilla extract for frosting
Instructions
- Beat cream cheese, sugar, and vanilla for filling. Scoop small portions and freeze until solid.
- Prepare grated carrots and remove excess moisture.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Beat butter and sugars until smooth. Add carrots, vanilla, and egg yolks.
- Mix in dry ingredients until just combined. Rest dough 10 minutes.
- Scoop dough, add frozen filling inside, and seal.
- Freeze shaped cookies briefly, then bake at 350°F for 13–15 minutes.
- Cool before serving. Optional: prepare frosting and decorate.
Notes
Keep cookies chilled for best texture. Do not overbake to maintain soft centers.
Nutrition
Calories: 320kcal
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