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Creamy Carrot Cake Cookies Recipe Easy Homemade with Cream Cheese Filling

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These creamy carrot cake cookies feature moist, tender cookies with warm spices and a luscious cream cheese filling, perfect for a quick homemade treat that feels like comfort food with a twist.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 120g) shredded carrots, packed (fresh or frozen, thawed and drained)
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • ¼ cup (60g) crushed pineapple, well-drained (optional)
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ¾ cup (90g) powdered sugar, sifted
  • ½ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Stir in shredded carrots, toasted nuts (if using), and crushed pineapple (if using) until evenly distributed.
  6. Gradually fold the dry flour mixture into the wet ingredients until just combined; avoid overmixing.
  7. In a separate bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and fluffy. Set aside.
  8. Using a tablespoon or cookie scoop, portion half the dough into small balls (about 1 ½ inches). Place them 2 inches apart on baking sheets.
  9. Bake for 8-10 minutes, until edges are set but centers are still soft. Remove and let cool slightly.
  10. Pipe or spoon about 1 teaspoon of cream cheese filling onto each baked cookie shell. Top with another cookie shell and gently press to sandwich the filling.
  11. Place assembled cookies in the fridge for 30 minutes to let the filling firm up and flavors meld.
  12. Enjoy within a couple of days; store leftovers in an airtight container in the refrigerator.

Notes

Use room temperature ingredients for better texture. Avoid overmixing the dough to keep cookies tender. Toast nuts for extra flavor. Drain pineapple thoroughly to avoid soggy dough. Chill filled cookies to prevent filling from leaking. Dough can be refrigerated up to 24 hours before baking. Freeze assembled cookies for up to 2 months.

Nutrition

Keywords: carrot cake cookies, cream cheese filling, easy cookies, homemade cookies, carrot dessert, soft cookies, spiced cookies

Find it online: https://flurpchef.com/creamy-carrot-cake-cookies-recipe-easy-homemade-with-cream-cheese-filling/