Carrot Cake Cookies: A Delicious Twist on a Classic Dessert

If you’ve ever wished you could have your carrot cake and eat it in cookie form too, you’re in for a treat. Our Carrot Cake Cookies, filled with a delightful cream cheese center, are everything you’ve dreamed of and more.

The richness of the cream cheese, combined with the crunch of walnuts and the sweetness of white chocolate and dried fruits, will have you reaching for just one more. Read on for our full recipe and tips to perfect these delightful treats!

Why This Recipe Works:

1. Freezing the Cream Cheese: This ensures that the cream cheese doesn’t melt too quickly during baking, allowing for a soft and creamy center.
2. Shredded Carrots: These provide moisture and a natural sweetness, elevating the cookie’s taste.
3. Corn Starch: It makes the cookies tender and gives them a melt-in-the-mouth texture.
4. Pumpkin Spice: Though optional, it adds an autumnal warmth, complimenting the carrot flavor.
5. Mixed Add-ins: The blend of white chocolate, walnuts, and dried fruits creates a delightful texture and taste variation in each bite.

Carrot Cake Cookies: Answering Your Top Questions:

1. Q: Can I replace the homemade cream cheese center with store-bought cream cheese frosting in the Carrot Cake Cookies?

A: While store-bought cream cheese frosting can be used, be aware that its consistency is often softer than the homemade version in the recipe. If opting for store-bought, consider chilling it to thicken slightly before use. This will help maintain its shape during baking.

2. Q: How long do Carrot Cake Cookies last, and how should I store them?

A: Carrot Cake Cookies can last up to a week when stored in an airtight container at room temperature. If they contain cream cheese centers, it’s best to refrigerate them and consume within 3-4 days for optimal freshness.

3. Q: Can I freeze the unbaked cookie dough for later use?

A: Absolutely! You can freeze the assembled cookie dough with the cream cheese centers for up to 3 months. When ready to bake, you can bake them directly from the freezer, adding a couple of extra minutes to the baking time.

4. Q: Can I add or substitute other mix-ins, like pecans or dark chocolate chips?

A: Yes, these cookies are versatile. Feel free to substitute or add other mix-ins like pecans, dark chocolate chips, or even coconut flakes. Just ensure that the total quantity of mix-ins remains consistent with the original recipe to maintain the cookie’s texture.

5. Q: I don’t have pumpkin spice. Can I still make these cookies?

A: Definitely! While pumpkin spice adds a lovely autumnal warmth, it’s optional. The cookies will still be delicious without it. If you’d like, you can substitute with a pinch of cinnamon or nutmeg for a hint of spice.

How To Make Carrot Cake Cookies:

Ingredients:

• Cream Cheese Frosting Center:
  • 76g / 1/3 cup cream cheese (room temp)
  • 13g 1 tbsp powdered sugar
• Cookie Dough:
  • 120 g / 1/2 cup butter, soft
  • 50 g / 1/4 cup brown sugar
  • 100 g / 1/2 cup white sugar
  • 2 eggs, room temperature
  • 5 g / 1 tsp cornstarch
  • 2.5 g / 1/2 tsp baking powder
  • A pinch of salt
  • 2-3 g / 1 tsp. pumpkin spice (optional)
  • 187.5 g / 1 1/2 cups all-purpose flour
  • 55g shredded carrots (about 1 pc)
  • 50 g / 1/3 cup white chocolate chips
  • 50 g / 1/3 cup chopped walnuts
  • 35g / 1/4 cup dried cranberries or raisins

Directions:

1. Cream Cheese Filling:
   • In a medium mixing bowl, beat together cream cheese and powdered sugar until smooth. Transfer to a piping bag and pipe small dollops onto a parchment-lined tray. Freeze for at least an hour.
2. Cookie Dough:
   • Cream butter, brown sugar, and white sugar. Beat in eggs, followed by corn starch, baking powder, salt, and pumpkin spice. Add flour gradually and fold in carrots, chocolate chips, walnuts, and dried fruits.
3. Assembly:
   • Place cookie dough portions on a parchment-lined sheet, make a small well, and add a frozen cream cheese dollop. Freeze for 30 minutes.
4. Baking:
   • Preheat oven to 350°F (175°C) and bake cookies for 14-18 minutes. Cool and dust with cinnamon.

Tips to Perfect Your Carrot Cake Cookies:

1. Use Room Temperature Ingredients: This ensures even mixing and better texture.
2. Don’t Overmix: Mix just until combined to keep the cookies soft.
3. Regularly Rotate the Baking Sheet: This helps in even baking.
4. Allow Proper Cooling: Before transferring, let the cookies cool on the baking sheet to maintain shape.
5. Storage: Store in an airtight container to retain freshness. If stacking, use parchment paper in between.

If you enjoyed this recipe, you might also love our other cookie creations. Check out our Maple Pecan Cookies or our delectable Crinkle Cookies for more baking inspiration!

In Conclusion:

Carrot Cake Cookies are not just a delightful treat; they’re a testament to the magic that happens when two beloved desserts merge. By combining the moist, spiced allure of a carrot cake with the bite-sized convenience of a cookie, you’re in for a culinary experience that dances between the familiar and the innovative.

Whether you’re baking these for a special occasion or simply to satisfy a sweet craving, these cookies are sure to leave an impression. And with our handy FAQs section, any uncertainties you might have about perfecting the recipe are cleared away. So, grab those ingredients, warm up that oven, and dive into the world of Carrot Cake Cookies. Happy baking and even happier munching! 🥕🍪🎉

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