If you’re looking for a fun take on traditional sweets, this Carrot Cake Cookies with Cream Cheese Frosting and Cheesecake Filling Recipe is a must-try.
Consider delicate, moist carrot cake cookies flavored with toasty spices, each with a delectable cheesecake core and topped with creamy, tangy frosting that resembles carrots’ appeal! This dish combines the best of carrot cake and cookies in a fun and enticing way that will have everyone asking for seconds.
Whether you’re baking for a special event or just want something soothing and delicious, these cookies are a show stopper.
Ingredients You Will Need
This recipe is incredibly simple, yet it involves ingredients that all play an important part in achieving the ideal balance of flavor, texture, and wetness.
Every ingredient, from grated fresh carrots to fragrant spices and luscious cream cheese, is necessary to bring these cookies to life.
- 6 ounces cream cheese (room temperature): Adds tangy richness and forms the creamy base of the cheesecake filling, creating a smooth and velvety texture.
- 3 tablespoons + ½ cup white granulated sugar: Sweetens both the filling and cookie dough while balancing the warm spices and cream cheese tang.
- 2 teaspoons pure vanilla extract: Enhances the overall aroma and deepens the flavor profile of both the cookies and the filling.
- 3 cups all-purpose flour: Provides structure and stability, giving the cookies their shape while maintaining a soft, tender crumb.
- 1 teaspoon baking soda: Acts as a leavening agent, helping the cookies rise properly and stay light rather than dense.
- 1 teaspoon salt: Balances sweetness and intensifies the warm spice flavors for a more rounded taste.
- 2 teaspoons ground cinnamon: Delivers the signature warm, aromatic flavor that defines classic carrot cake.
- ¼ teaspoon ground nutmeg: Adds a subtle layer of warmth and spice complexity without overpowering the cinnamon.
- 1 cup melted unsalted butter + 2 tablespoons softened unsalted butter: The melted butter enriches the cookie dough with moisture and flavor, while the softened butter helps create a smooth, creamy frosting texture.
- 1 cup brown sugar (packed, light or dark): Adds moisture and a deep molasses note that enhances the caramel-like richness of the cookies.
- 1 cup finely grated fresh carrots: The star ingredient, providing natural sweetness, moisture, vibrant color, and authentic carrot cake flavor.
- 2 large egg yolks (room temperature): Contribute richness and act as a binding agent to hold the dough together.
- ¾ cup powdered sugar (sifted): Essential for achieving a smooth, lump-free frosting with the perfect creamy consistency.
How to make carrot cake cookies with cream cheese frosting and cheesecake filling recipe.
Step 1: Prepare the cheesecake filling.
Begin by beating the cream cheese at high speed until it is smooth and creamy. This makes a rich basis for the cheesecake filling. Mix in 3 tablespoons of white granulated sugar and 1 teaspoon vanilla essence until smooth and blended.
Once ready, use a 1/2 tablespoon to scoop 14 little dollops onto a wax paper-lined sheet and freeze until solid. This procedure guarantees that the filling remains intact while baking.
Step 2: Prepare the carrots.
Fresh carrots are essential here. Finely grate enough fresh carrots for one filled cup. Then, wipe the grated carrots with paper towels to remove any extra moisture. This keeps the cookies from becoming mushy and maintains a consistent texture every time.
Step 3: Mix the dry ingredients.
In a medium basin, combine the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. This spice blend gives the dough the characteristic carrot cake warmth and richness.
Step 4: Cream butter and sugar.
Using an electric mixer, whip the melted and cooled unsalted butter with the brown sugar and 1/2 cup granulated sugar for about 2 minutes on high. This produces a smooth, slightly fluffy base, resulting in soft, tasty cookies.
Step 5: Combine carrots and egg yolks.
Add the grated carrots, 1 teaspoon vanilla essence, and two room temperature egg yolks to the butter-sugar mixture. Mix on medium speed until well incorporated and evenly dispersed throughout the dough.
Step 6: Add dry ingredients.
Slowly incorporate in the dry ingredients on low speed, just until mixed. To maintain a soft crumb, avoid overmixing. Also, avoid thick biscuits.
Step 7: Chill dough and preheat oven.
Preheat the oven to 350°F. Line two baking pans with parchment paper. Allow the dough to rest for 10 minutes so that the gluten can relax and firm up somewhat, making it easier to handle.
Step 8: Scoop and fill the cookies.
Using a large cookie scoop (approximately 2 teaspoons or 2 ounces), scoop the dough onto your hands. Press your thumb gently into each dough ball to form a well for the frozen cheesecake dollop.
Place the frozen cheesecake filling in each indentation, then cover with more cookie dough to seal it. Place the cookie balls in the freezer for 10 minutes to chill.
This procedure protects the cookies from spreading too far and the filling nicely nestled inside.
Step 9: Bake the cookies.
Place six cookie dough balls on each prepared baking sheet; bake one sheet at a time. Bake for 13–15 minutes, or until the tops are set but still soft. To preserve the cheesecake filling, avoid jostling the trays.
Step 10: Cool cookies.
Allow the cookies to sit on the baking sheet for 10 to 15 minutes before moving them to a wire rack to cool fully. These cookies are best stored in the refrigerator to keep the cheesecake filling firm and the icing fresh.
Step 11: Optional cream cheese frosting for decoration.
For a lovely finish, combine softened cream cheese and butter, then add sifted powdered sugar and vanilla extract until smooth. Divide the frosting, shade one half orange and the other green with food gel dye, and pipe small carrot designs onto each cookie with the proper piping tips.
This colorful embellishment improves the presentation and adds a fun touch to your baking.
How To Serve Carrot Cake Cookies with Cream Cheese Frosting and Cheesecake Filling
Garnishes
A thin dusting of cinnamon or finely chopped walnuts on top of the icing adds texture and a warm spiced accent to these already delicious cookies. You may also add delicate carrot shapes created from thin carrot ribbons or edible flowers to create a spring-inspired design.
Side Dishes
To compliment the cinnamon and nutmeg flavor, serve these cookies with a cup of spiced chai tea or freshly brewed coffee. A glass of cold milk with a dollop of whipped cream on the side is a classic and soothing combo suitable for any time of day.
Creative ways to present
If you’re bringing them to a party or giving them away, place them on a tiered cake stand with parchment paper doilies or in a decorated box with a colorful ribbon. For a festive touch, sprinkle edible gold dust or colorful sugar crystals throughout the frosting.
Make Ahead and Storage
Storing leftovers.
Store any leftover Carrot Cake Cookies with Cream Cheese Frosting and Cheesecake Filling Recipe in an airtight container in the fridge. The cream cheese filling and icing must remain cool to retain their creamy texture, and refrigerated cookies can last up to 5 days while still tasting fresh.
Freezing
Layer the baked and cooled cookies between sheets of parchment paper and place them in a freezer-safe container or bag. Freeze for up to three months. Thaw overnight in the refrigerator to keep the cheesecake filling and frosting fresh.
Reheating
When ready to consume, thaw frozen cookies in the refrigerator before bringing them to room temperature. If you prefer them warm, microwave for 10-15 seconds, taking care not to entirely melt the cheesecake middle.
FAQs
Can I substitute pre-shredded carrots for this recipe?
Freshly shredded carrots retain more moisture and flavor. Pre-shredded carrots are typically more dry and may include preservatives, which can alter the texture of the cookies.
Is it safe to use full or low-fat cream cheese?
Full-fat cream cheese provides the best rich, creamy flavor and texture, particularly for cheesecake filling and frosting. Low-fat variants may have a different consistency and taste.
Can I prepare the cheesecake filling ahead of time?
Yes, the filling can be prepared ahead of time and the dollops frozen. This makes assembling quick and simple when it’s time to bake the cookies.
Do these cookies have to be refrigerated after baking?
Yes, due to the cream cheese filling and icing, these cookies should be refrigerated in the refrigerator to keep them fresh and maintain their texture.
Can I skip the icing decorations?
Absolutely! The cookies are wonderful without frosting, but the buttercream carrot decorating provides a fun and festive touch if you want to go the additional mile.
Final Thoughts
If you want to surprise your friends and family with something truly exceptional, I highly recommend these Carrot Cake Cookies with Cream Cheese Frosting and Cheesecake Filling Recipe.
It combines the greatest aspects of carrot cake and creamy cheesecake into an attractive cookie that is both delicious and visually appealing.
Trust me, once you sample these, they’ll be your go-to for parties or whenever you need a little sweet joy in your life.