Description
Delightful stuffed carrot cake cookies marry classic dessert flavors with handheld convenience. Cream cheese filling and warming spices create an irresistible treat you’ll crave again and again.
Ingredients
Scale
- 4 oz cream cheese (at room temperature)
- 4 tbsps powdered sugar
- 1 tsp orange zest
- 1/2 tsp vanilla extract
- 9 tbsps unsalted butter (browned and cooled)
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3/4 cup instant oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 medium carrots (finely grated)
- 1/2 cup spiced pecans (chopped)
- 1/3 cup sweetened shredded coconut
- 1 1/2 tsps vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Craft a velvety filling by whipping cream cheese, powdered sugar, vanilla extract, and orange zest with an electric mixer until silky smooth.
- Chill the filling in the refrigerator to maintain its consistency.
- Heat the oven to 375°F (190°C) for roasting carrots.
- Spread finely grated carrots in a single layer on a parchment-lined baking sheet.
- Roast carrots for 10 minutes, then stir to promote even caramelization.
- Continue roasting for another 10 minutes until carrots develop a rich, fragrant aroma and light golden hue.
- Let roasted carrots cool completely on the baking sheet.
- Combine brown butter with granulated and brown sugars, and salt in a large mixing bowl.
- Incorporate egg, vanilla extract, and spices into the butter mixture, blending until glossy and uniform.
- Sift flour and baking soda, then gradually fold into the wet ingredients to create a soft, cohesive dough.
- Gently fold cooled carrots, instant oats, pecans, and coconut into the prepared dough.
- Portion dough into eight equal rounds using a cookie scoop.
- Flatten each dough portion, center a teaspoon of chilled cream cheese filling, and carefully seal the edges to encase the filling.
- Refrigerate stuffed dough portions for at least one hour to enhance flavor and texture.
- Reduce oven temperature to 325°F (163°C), arrange cookies on a parchment-lined sheet, and bake for 14-16 minutes until edges turn golden and cookies appear slightly domed.
- Allow cookies to cool completely on the baking sheet, ensuring proper setting before serving.
Notes
- Roast carrots carefully to enhance their natural sweetness and develop a deeper flavor profile, preventing moisture that could make cookies soggy.
- Chill dough thoroughly to ensure cookies maintain their shape and prevent excessive spreading during baking, creating a more structured and appealing texture.
- Experiment with alternative fillings like almond cream cheese or maple mascarpone for unique flavor variations that complement the carrot cake base.
- Adapt recipe for dietary needs by substituting gluten-free flour, using vegan butter alternatives, and replacing eggs with flax eggs for inclusive baking options.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 142 kcal
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg