Carrot Cake Cookies bring everything you love about classic carrot cake into a handheld, bakery-style treat. These cookies bake up thick, ultra chewy, and warmly spiced, then surprise you with a rich cream cheese center. Because they combine soft texture with cozy cinnamon and nutmeg, they feel perfect for spring gatherings and holiday dessert tables. Whether you need a festive Easter cookie recipe or simply crave a comforting batch of homemade cookies, this recipe delivers consistent, impressive results every time.
Story
Every spring, I crave desserts packed with warm spices and fresh carrots, and Carrot Cake Cookies always top my list. They capture the flavor of traditional carrot cake while offering the convenience of a cookie. Even better, these Carrot Cake Cookies hide a creamy center that makes each bite indulgent and memorable.
I started baking Carrot Cake Cookies when I wanted something easier than layered cake but just as satisfying. Because the dough rests and chills properly, the texture turns beautifully chewy. Meanwhile, the cream cheese filling stays soft and tangy. As a result, these cookies feel both nostalgic and exciting. They work wonderfully as spiced carrot cookies, yet they also stand out as a chewy spring dessert that guests immediately notice.
Ingredients
Cheesecake Filling
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6 oz cream cheese, room temperature
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3 tablespoons white granulated sugar
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1 teaspoon pure vanilla extract
Carrot Cake Cookies
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3 cups all-purpose flour (spooned and leveled)
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1 teaspoon baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1 cup unsalted butter, melted and cooled
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1 cup brown sugar, packed
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1/2 cup white granulated sugar
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1 cup finely grated fresh carrots, packed and moisture removed
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1 teaspoon pure vanilla extract
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2 large egg yolks, room temperature
Frosting for Decoration
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2 oz cream cheese, room temperature
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2 tablespoons unsalted butter, room temperature
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3/4 cup powdered sugar, sifted
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1 teaspoon pure vanilla extract
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Orange and green food gel dye
Step-by-Step Instructions
Preparing the Ingredients
Beat the cream cheese on high speed until smooth. Add sugar and vanilla, then mix until fully combined. Scoop 14 small dollops onto a wax paper-lined tray using 1/2 tablespoon portions. Freeze until solid.
Next, finely grate fresh carrots and pack them into one cup. Press the carrots between paper towels several times to remove excess moisture. This step prevents spreading and keeps the cookies chewy.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg until evenly blended.
Cooking Instructions
Beat cooled melted butter, brown sugar, and white sugar on high speed for two minutes. Add grated carrots, vanilla, and egg yolks. Mix until combined. Gradually add dry ingredients and mix on low just until incorporated.
Preheat oven to 350°F and line two baking sheets with parchment paper. Let dough rest for 10 minutes. Scoop large 2-tablespoon portions of dough. Press a deep well into each dough ball, place a frozen cheesecake dollop inside, and seal completely with dough. Freeze filled dough balls for 10 minutes.
Place six cookies per sheet. Bake one sheet at a time for 13–15 minutes. Let cookies cool on the pan for 10–15 minutes before transferring. Store chilled for best flavor and texture.
For decoration, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Divide frosting, tint orange and green, and pipe carrot designs on top.
Tips for Perfect Results
Common Mistakes to Avoid
Always spoon and level flour. Compacted flour dries the dough and prevents proper spreading. Also, remove moisture from carrots thoroughly. If you skip this step, the cookies may spread unevenly. Additionally, freeze the filling completely before stuffing to maintain a defined center.
Pro Tips for Better Flavor
Use freshly grated carrots rather than pre-shredded ones. Fresh carrots contain more natural sweetness and blend smoothly into the dough. Chill the stuffed dough briefly before baking so the cookies stay thick. These techniques create standout cream cheese filled cookies with consistent results.
Serving and Storage
How to Serve
Serve Carrot Cake Cookies slightly chilled or at cool room temperature. Because of the cream cheese center, they taste rich and balanced when cool. They shine on spring dessert trays and work beautifully as an Easter cookie recipe centerpiece.
How to Store Leftovers
Store cookies in an airtight container in the refrigerator for up to five days. Allow them to sit at room temperature for 10 minutes before serving. For longer storage, freeze baked cookies in a sealed container for up to two months.
Conclusion
Carrot Cake Cookies combine warm spices, fresh carrots, and creamy filling into one irresistible treat. Because they stay soft and chewy while offering rich flavor, they easily become a seasonal favorite. Bake a batch this week and enjoy a cookie that feels festive, comforting, and completely homemade.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Prepare and stuff the cookies, then refrigerate the dough balls for up to 24 hours before baking. Chill them briefly before placing in the oven.
Why do I need to remove moisture from the carrots?
Excess moisture causes spreading and affects texture. Pressing out moisture keeps the cookies thick and chewy.
Can I skip the decorative frosting?
Absolutely. The cookies taste delicious without decoration. However, piping carrots on top adds festive charm for spring gatherings.
Print
Carrot Cake Cookies
- Total Time: 1 hour 30 minutes
- Yield: 14 large cookies 1x
- Diet: Vegetarian
Description
Soft and chewy carrot cake cookies stuffed with a rich cream cheese filling and topped with optional decorative frosting.
Ingredients
- 6 oz cream cheese, room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 1 cup finely grated fresh carrots, moisture removed
- 1 teaspoon pure vanilla extract
- 2 large egg yolks, room temperature
- 2 oz cream cheese, room temperature (for frosting)
- 2 tablespoons unsalted butter, room temperature (for frosting)
- 3/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
- Beat cream cheese, sugar, and vanilla until smooth. Scoop 14 dollops onto a lined tray and freeze until solid.
- Finely grate fresh carrots, pack into one cup, and press between paper towels to remove excess moisture.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Beat cooled melted butter with brown sugar and white sugar for 2 minutes.
- Mix in grated carrots, vanilla, and egg yolks until combined.
- Add dry ingredients and mix on low just until incorporated.
- Preheat oven to 350°F and line baking sheets with parchment paper. Let dough rest 10 minutes.
- Scoop 2 tablespoon dough balls, press a deep well, insert frozen filling, and seal completely.
- Freeze stuffed dough balls for 10 minutes before baking.
- Bake 13 to 15 minutes, one sheet at a time.
- Cool on baking sheet for 10 to 15 minutes before transferring to rack.
- For frosting, beat cream cheese and butter, add powdered sugar and vanilla, and pipe decorative carrots if desired.
Notes
- Spoon and level flour to prevent dry cookies.
- Remove excess moisture from carrots to avoid spreading.
- Add 2 tablespoons extra flour for high altitude baking.
- Bring dairy ingredients to room temperature before baking for best texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 385
- Sugar: 26
- Sodium: 302
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 1
- Protein: 4
- Cholesterol: 56