Description
These Carrot Cake Cheesecake Cookies combine the moist, spiced flavors of carrot cake with the creamy richness of cheesecake in a delightful cookie form. Featuring warm spices, shredded carrots, and a luscious cream cheese filling, these cookies are perfect for a unique dessert or a special treat. Optional additions like nuts and shredded coconut add extra texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This mixture will serve as the luscious filling inside each cookie.
- Chill the filling: Refrigerate the cheesecake filling to firm it up while you prepare the cookie dough. This ensures easier handling and neat cookies.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until fully blended and uniform in color.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and smooth, ensuring perfectly tender cookies.
- Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until a thick dough forms. Avoid overmixing to keep the cookies tender.
- Add carrots and optional mix-ins: Gently fold in the grated carrots, chopped walnuts or pecans (if using), and shredded coconut (if using) until evenly distributed in the dough.
- Preheat oven and prepare baking sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cookie release and cleanup.
- Assemble the cookies: Scoop a tablespoon of dough and flatten it into a disk. Place a small spoonful of chilled cheesecake filling in the center. Then flatten another tablespoon of dough and place it carefully on top, sealing the edges to enclose the filling completely.
- Arrange cookies on sheets: Place the filled cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for slight spreading during baking.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers appear set but still tender.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving. This helps the cookies firm up and improves texture.
Notes
- For best results, use fresh grated carrots for moisture and flavor.
- The nuts and shredded coconut are optional but add wonderful texture and taste.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The dough can be refrigerated for 30 minutes if too soft to handle easily.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to cream cheese filling.
- Allow cookies to come to room temperature before serving for optimal flavor and texture.
