Delicious Carrot Cake Cookies Stuffed With Cream Cheese Frosting
Carrot cake cookies are a fun twist on a classic dessert that combines the best flavors of carrot cake and chewy cookies. These cookies are loaded with freshly shredded carrots, cinnamon, and walnuts, then stuffed with tangy cream cheese frosting for an irresistible treat that tastes just like eating carrot cake!
This easy carrot cake cookie recipe is perfect for pleasing a crowd or bringing to a potluck or party. Thanks to the shredded carrots, the cookies have a soft and chewy texture, yet they still hold their shape well and are sturdy enough to stuff with the luscious cream cheese filling. They strike the perfect balance between a cookie and a mini carrot cake.
Read on for step-by-step instructions for making these amazing carrot cake-stuffed cookies from scratch. I’ll explain exactly how to make the cookie dough, prepare the cream cheese frosting filling, assemble and bake the cookies, and finish them off with a tangy cream cheese frosting once cooled. Let’s get started!
What Ingredients Do You Need to Make Carrot Cake Cookies?
The cookie dough itself comes together quickly with just 10 ingredients:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Shredded carrots
- Brown sugar
- Granulated sugar
- Eggs
- Vegetable oil
The cream cheese filling requires just cream cheese, butter, confectioners’ sugar, and vanilla.
And the cream cheese frosting is made with cream cheese, butter, confectioners’ sugar, and vanilla as well.
Step-by-Step Instructions for Making Carrot Cake Cookies:
Make the Cookie Dough:
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- Shred 2-3 large carrots on a box grater. You need 1 1/2 to 2 cups loosely packed shredded carrots.
- In a separate large bowl, beat the butter and sugars until fluffy. Beat in the eggs and vanilla.
- Stir in the shredded carrots.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Refrigerate the dough for 30 minutes.
Make the Cream Cheese Filling:
- In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla until smooth. Refrigerate until ready to use.
Scoop and Bake the Cookies:
- Use a cookie scoop to portion the dough into balls, about 1-2 tablespoons each.
- Flatten each ball into a disk and place it on the prepared baking sheets.
- Make an indentation in the center and fill with about 1 teaspoon of the cream cheese filling.
- Bake for 11-13 minutes until the edges are lightly browned.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Add the Cream Cheese Frosting:
- In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla until smooth.
- Once the cookies are completely cool, spread the frosting over the top of each cookie.
And that’s it! Enjoy these irresistible carrot cake cookies stuffed with luscious cream cheese frosting. The cookie dough can be refrigerated for up to 5 days before baking, making this a great recipe to make ahead.
Tips for Making the Best Carrot Cake Cookies
- Use fresh carrots – the cookies will not be as moist if using pre-shredded carrots from a bag. Grate them yourself for the best results.
- Do not overmix the dough, just until the ingredients are combined. This prevents the cookies from getting tough.
- Chill the dough before scooping and baking. Chilling allows the ingredients to hydrate and yields a better-shaped cookie.
- Generously fill the indentation with cream cheese filling, but do not overfill. Too much filling will cause the cookies to break apart.
- Bake the cookies just until the edges start to lightly brown. Do not overbake or the cookies will be dry.
- Allow the cookies to cool completely before frosting so the frosting sets up nicely and does not melt.
- Store frosted cookies covered at room temperature for up to 3 days. Unfrosted cookies can be kept in an airtight container for up to 1 week.
More Tips for Perfect Carrot Cake Cookies
Baking cookies can seem easy, but there are some important tips to follow to ensure your carrot cake cookies turn out perfectly soft, chewy, and delicious every time.
Use the Right Cookie Scoop
Investing in a good cookie scoop makes portioning the dough quick and consistent. A scoop with a release mechanism helps get the dough smoothly into the baking sheet. An ice cream-style scoop with a sweep is ideal.
Don’t Skimp on the Cream Cheese Filling
The tangy cream cheese filling is what makes these cookies so special. Be generous with the amount of filling you use so each cookie has that irresistible flavor combo of carrot cake and cream cheese frosting.
Prevent the Cream Cheese from Oozing
After filling the cookies, use your finger to press the dough around the filling, sealing it inside. Chilling the dough ensures it keeps its shape instead of spreading too thin.
Watch Closely While Baking
Since the cream cheese can cause the cookies to spread, keep an eye on them in the oven. Bake just until set and lightly browned around the edges.
Allow Plenty of Cooling Time
It’s tempting to devour the cookies straight from the oven, but make sure you let them cool completely first. This helps them firm up so they don’t fall apart when you frost them.
Use an Offset Spatula for Frosting
An offset spatula makes it easy to smoothly frost the tops of the cooled cookies. Let the frosting set before serving or stacking.
Store in an Airtight Container
Once completely cool, store leftover frosted cookies in an airtight container at room temperature. The frosting stays fresh this way.
Enjoy the Frozen
If you have any leftovers, freeze them for up to 3 months. You can reheat frozen cookies briefly to make the filling gooey again.
Get Creative with Add-Ins
Customize your cookies by adding mix-ins like chopped nuts, coconut, mini chocolate chips, or dried fruit.
Unique Flavor Variations to Try
While the classic carrot cake combo is tough to beat, experiment with exciting new flavors:
- Lemon: Add lemon zest to the dough and filling. Frost with lemon cream cheese frosting.
- Spice: Add extra cinnamon, ginger, nutmeg, and allspice to the dough.
- Mocha: Mix coffee into the filling and frosting.
- Cookies n’ Cream: Use Oreo cookie pieces in the dough and filling.
- Tropical: Make a pineapple cream cheese filling. Add coconut to the dough.
- Chai Spice: Add chai spice mix and chopped crystallized ginger.
- Orange Dreamsicle: Mix orange zest into the filling and frosting.
Let your creativity run wild and invent your own signature stuffed carrot cake cookie flavors!
Common Questions About Carrot Cake Cookie Recipe
What can I add to the cookie dough?
- Add 1/2 cup of chopped walnuts or pecans to the dough for a nutty crunch.
- Add 1/2 cup raisins or chopped dried cranberries for a fun twist.
- Stir in 1/2 teaspoon pumpkin pie spice instead of just cinnamon.
- Add a pinch of nutmeg for extra spice flavor.
How do I make carrot cake cupcakes instead?
- Prepare the cookie dough as directed. Line a 12-cup muffin tin with liners and evenly divide the dough between them.
- Bake at 350°F for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Cool, then frost with the cream cheese frosting.
Can I freeze the unbaked carrot cake cookies?
Yes! Scoop the dough into balls, place on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container or freezer bag. Bake frozen cookies by adding 1-2 extra minutes to the bake time.
What can I stuff these cookies with besides cream cheese?
- Lemon curd or jam for a citrusy twist
- Chocolate hazelnut spread or chocolate ganache
- Strawberry frosting or vanilla buttercream
- Caramel or dulce de leche
- Peanut butter for a PB&J twist
Get creative and customize these carrot cake cookies by switching up the filling!
More Delicious Carrot Cake Recipes to Try
- Carrot Cake Overnight Oats – shred carrots into overnight oats with warm spices
- Carrot Cake Pancakes – grate carrots into fluffy pancake batter
- Carrot Cake Energy Bites – make bite-sized snack balls with oats and raisins
- Carrot Cake Smoothie – blend carrot cake flavors into a healthy breakfast drink
- Carrot Cake Baked Oatmeal – bake oats with carrots, raisins, and spices
- Carrot Cake Protein Bars – mix carrot cake flavors into chewy homemade protein bars
This classic carrot cake cookie recipe is perfect for both beginning bakers and seasoned cooks alike. The cookie dough comes together quickly, and the hands-on time shaping and filling the cookies flies by. Enjoy sharing these irresistible stuffed carrot cake cookies with your friends and family.
Print
Best Carrot Cake Cookies Recipe
- Total Time: 35 minutes
Description
This carrot cake cookie recipe combines the warm spices and moist texture of classic carrot cake with the convenience and delight of cookies, crowned with a luscious cream cheese frosting. Perfect for sharing, these cookies are sure to be a hit at any gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup walnuts (optional)
- Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 2 tbsp butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together butter and sugars until fluffy. Add egg and vanilla, mixing well.
- Gradually add dry ingredients to wet, then fold in carrots (and walnuts).
- Drop by spoonfuls onto prepared sheets. Bake for 12-15 minutes.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Once cookies cool, spread frosting on top.
Notes
For a nut-free version, omit walnuts. Cookies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180 kcal
