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Carrot Cake Cookies-Stuffed

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Soft carrot cake–spiced cookies filled with a creamy sweet center, creating a delicious stuffed cookie that combines the comforting flavors of carrot cake with a rich surprise inside.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots
  • 6 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract (for filling)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until smooth.
  5. Stir the finely grated carrots into the wet mixture.
  6. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  7. If using walnuts, raisins, or coconut, gently fold them into the dough.
  8. In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth, then chill for about 15 minutes.
  9. Scoop a portion of cookie dough and flatten it slightly. Place a small spoonful of filling in the center.
  10. Cover with another small piece of dough and seal the edges carefully to enclose the filling.
  11. Place the stuffed dough balls on the prepared baking sheet, leaving space between each cookie.
  12. Bake for 12–14 minutes until the edges are lightly golden.
  13. Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack.

Notes

  • Chilling the filling makes it easier to handle when stuffing the cookies.
  • Seal the dough well around the filling to prevent leaking during baking.
  • Freshly grated carrots provide the best moisture and texture.
  • Store cookies in the refrigerator for up to 4 days due to the cream cheese filling.
  • Cookies can be frozen for up to 2 months and thawed overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-cookies-stuffed/