Description
Delicious cookies that combine the moistness of carrot cake with a creamy cheesecake filling, perfect for spring gatherings and dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups shredded carrots
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, baking powder, and spices.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the shredded carrots until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 30 minutes.
- Scoop the carrot dough, place a dollop of the cheesecake filling in the center, and enclose it before placing on the baking sheet.
- Bake for 12-15 minutes, until lightly golden around the edges but soft in the center.
- Let cool before dusting with powdered sugar and serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American