Carrot Cake Cookies with Cream Cheese Filling Recipe

Introduction

These carrot cake cookies combine the warm spices and moist texture of classic carrot cake into a handheld treat. With a creamy cream cheese filling sandwiched between soft, cinnamon-spiced cookies, they’re perfect for a cozy snack or dessert.

Ingredients

• 2 oz. cream cheese (room temperature)
• 2 oz. unsalted butter (softened)
• 2 tsp vanilla
• ½ cup powdered sugar
• ½ cup unsalted butter (melted)
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg yolk (just the yolk)
• ¾ cup all-purpose flour
• ½ tsp cinnamon
• ½ tsp coarse salt
• pinch of nutmeg
• 1 cup old fashioned rolled oats (do not use instant or steel cut)
• ¾ cup finely grated carrots (packed)
• ⅓ cup raisins (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and egg yolk until smooth. Add the flour, cinnamon, salt, and nutmeg, stirring until everything is well combined.
3. Step 3: Mix in the finely grated carrots.
4. Step 4: Add the rolled oats and raisins (if using), stirring until evenly distributed throughout the dough.
5. Step 5: Form the dough into tight tablespoon-sized balls. Squeeze or mold each a few times to help prevent crumbling after baking.
6. Step 6: Place the balls 2 inches apart on the prepared baking sheets. Lightly spray the bottom of your hand or a glass and gently flatten each cookie. The dough will be sticky, so dampening your hand helps.
7. Step 7: Bake for 15 to 18 minutes, or until the edges turn golden. Rotate the baking sheets halfway through for even baking. Transfer the cookies to a wire rack to cool completely.
8. Step 8: For the filling, beat the cream cheese and softened butter with an electric mixer until smooth and well combined. Mix in vanilla, then gradually beat in the powdered sugar until fully incorporated. Refrigerate until ready to use.
9. Step 9: Remove the frosting from the refrigerator when ready to fill the cookies. Flip one cookie in each pair over so the bottom side is facing up. Dollop cream cheese filling onto the cookie, then top with the matching cookie and press gently to spread the filling evenly to the edges.
10. Step 10: Serve immediately and enjoy your delicious carrot cake cookies!

Tips & Variations

• For a nutty crunch, add ¼ cup chopped walnuts or pecans to the dough.
• If you prefer less sweetness, reduce the powdered sugar in the filling by a couple of tablespoons.
• Swap raisins for dried cranberries or chopped dates for a different fruity note.
• Make sure the cream cheese and butter for the frosting are fully softened to avoid lumps in the filling.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 minutes before serving to soften the filling. You can also freeze the unfilled cookies for up to 3 months and fill them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats instead of old fashioned rolled oats?

It’s best to use old fashioned rolled oats since they provide the right texture. Instant oats may make the cookies too soft or mushy.

How do I prevent the cookies from crumbling?

Forming the dough into tight balls and slightly compressing them before baking helps keep the cookies intact. Also, letting them cool completely before filling is important.

Carrot Cake Cookies with Cream Cheese Filling Recipe

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Deliciously soft and moist carrot cake cookies filled with a smooth cream cheese frosting. These easy-to-make cookies combine the warm flavors of cinnamon, nutmeg, and sweet carrots with rolled oats and optional raisins for added texture, making them a perfect treat for sharing or indulging anytime.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 20 cookie sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 oz. unsalted butter (melted)
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg yolk
• ¾ cup all-purpose flour
• ½ tsp cinnamon
• ½ tsp coarse salt
• pinch of nutmeg
• 1 cup old fashioned rolled oats (do not use instant or steel cut)
• ¾ cup finely grated carrots (packed)
• ⅓ cup raisins (optional)

Cream Cheese Frosting

• 2 oz. cream cheese (room temperature)
• 2 oz. unsalted butter (softened)
• 2 tsp vanilla extract
• ½ cup powdered sugar

Instructions

1. Preheat oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix wet ingredients: In a large bowl, whisk together the melted unsalted butter, packed brown sugar, granulated sugar, and egg yolk until smooth and well combined.
3. Add dry ingredients: Stir in the all-purpose flour, cinnamon, coarse salt, and a pinch of nutmeg until the mixture is thoroughly combined.
4. Incorporate carrots and oats: Gently fold in the finely grated carrots, old fashioned rolled oats, and raisins (if using), ensuring everything is evenly distributed throughout the dough.
5. Form cookie balls: Using a tablespoon measure, form tight balls by squeezing and molding the dough just a few times to help prevent crumbling. Place the 20 dough balls 2 inches apart on the prepared baking sheets.
6. Flatten cookies: Lightly spray the bottom of your hand or a glass with cooking spray, then gently flatten each ball into a cookie shape. The dough will be sticky, so this will make spreading easier.
7. Bake: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges turn golden brown. Rotate the baking sheets halfway through baking for even cooking.
8. Cool cookies: Transfer the baked cookies to a wire rack and allow them to cool completely to prepare for frosting.
9. Make cream cheese frosting: Using an electric mixer, beat the room temperature cream cheese and softened butter together until smooth and creamy. Mix in vanilla extract. Gradually add powdered sugar and continue beating until the frosting is fully incorporated and fluffy. Refrigerate the frosting until ready to use.
10. Assemble cookie sandwiches: Remove the frosting from the refrigerator and let it soften slightly. Flip half of the cookies bottom side up, then dollop and spread cream cheese frosting evenly over each one.
11. Complete cookie sandwiches: Top each frosted cookie with the remaining cookies, pressing gently to spread the filling to the edges and form sandwich cookies.
12. Serve and enjoy: Your carrot cake cookies with cream cheese filling are now ready to serve. Enjoy these delightful treats fresh or store them in an airtight container.

Notes

• Use old fashioned rolled oats for best texture; avoid instant or steel cut oats.
• Ensure cream cheese and butter are at room temperature for smooth frosting.
• Refrigerate the frosting to help it firm up before assembling the cookies.
• Store cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh.
• Raisins are optional but add a nice natural sweetness and chewy texture.
• Flattening the dough balls slightly before baking helps them bake evenly and prevents cracking.

Keywords: carrot cake cookies, cream cheese frosting, carrot cookies, dessert cookies, easy cookie recipes, fall desserts