Cream Filled Carrot Cake Cookies Recipe – Soft, spiced cookies packed with carrots and warm spices, sandwiched with creamy filling. Perfect for holidays or anytime treats!"
Soft, spiced cookies packed with shredded carrot
Love the flavors of classic carrot cake? These Cream Filled Carrot Cake Cookies are like a handheld version of your favorite dessert! Soft, spiced cookies packed with shredded carrots and warming spices, sandwiched with a luscious cream cheese filling. Perfect for parties, holidays, or an indulgent afternoon treat.
Let’s get baking!
Why You’ll Love These Carrot Cake Cookies
- Classic Flavor: All the cozy warmth of carrot cake in cookie form.
- Creamy Center: Smooth, tangy cream cheese filling that melts in your mouth.
- Perfectly Spiced: Hints of cinnamon, nutmeg, and ginger for that nostalgic flavor.
- Make-Ahead Friendly: Great for prepping ahead and refrigerating.
- Kid-Friendly: A treat the whole family will adore.
Ingredients (Makes 12 Sandwich Cookies)
For the Cookies:
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Prep Time, Cook Time & Servings
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 12 Sandwich Cookies
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Cream Butter and Sugar
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
4. Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots, nuts, and raisins if using.
5. Bake the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let them cool on a wire rack.
6. Make the Cream Cheese Filling
- In a bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Assemble the Sandwiches
- Spread or pipe a generous amount of cream cheese filling onto the bottom of one cookie.
- Place another cookie on top to create a sandwich.
Pro Tips for the Best Carrot Cake Cookies
- Fresh Carrots Are Key: Use freshly grated carrots for the best moisture and flavor.
- Chill for Firmer Cookies: Refrigerate the dough for 30 minutes if it feels too sticky.
- Make Them Pretty: Dust with a sprinkle of powdered sugar for a bakery-style finish.
- Add a Twist: Swap raisins for shredded coconut or crushed pineapple for extra flair.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfilled cookies for up to 2 months. Thaw and fill when ready to serve.
- Make Ahead: Prepare the filling a day in advance and store in the fridge.
Serving Ideas
- Drizzle Delight: Add a caramel or white chocolate drizzle for a decadent finish.
- Berry Bliss: Serve with fresh berries for a refreshing contrast.
- Coffee Companion: Perfect with a cup of coffee or spiced chai.
Final Thoughts
These Cream Filled Carrot Cake Cookies are a delightful twist on a classic dessert. Perfectly spiced with a creamy center, they’ll be the star of any gathering. Whether you enjoy them as a special treat or share them with friends and family, they’re guaranteed to bring smiles!
Tag us with #CarrotCakeCookiesLove and show us your delicious creations!
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Cream Filled Carrot Cake Cookies Recipe | Soft, Spiced & Irresistibly Delicious!
- Total Time: 32 minutes
- Yield: 12 servings
Ingredients
Scale
Ingredients (Makes 12 Sandwich Cookies)
For the Cookies:
-
- 1 cup all-purpose flour
-
- 1 tsp baking soda
-
- 1 tsp cinnamon
-
- ½ tsp nutmeg
-
- ¼ tsp ginger
-
- ¼ tsp salt
-
- ½ cup unsalted butter, softened
-
- ½ cup brown sugar
-
- ¼ cup granulated sugar
-
- 1 large egg
-
- 1 tsp vanilla extract
-
- 1 cup shredded carrots (about 2 medium carrots)
-
- ½ cup chopped walnuts or pecans (optional)
-
- ½ cup raisins (optional)
For the Cream Cheese Filling:
-
- 4 oz cream cheese, softened
-
- 2 tbsp unsalted butter, softened
-
- 1 cup powdered sugar
-
- 1 tsp vanilla extract
Instructions
Step-by-Step Instructions
1. Preheat and Prepare
-
- Preheat your oven to 350°F (175°C).
-
- Line two baking sheets with parchment paper.
2. Mix Dry Ingredients
-
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Cream Butter and Sugar
-
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
-
- Add the egg and vanilla extract, beating until well combined.
4. Combine Wet and Dry
-
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
- Fold in the shredded carrots, nuts, and raisins if using.
5. Bake the Cookies
-
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
-
- Bake for 10-12 minutes or until the edges are golden brown.
-
- Let them cool on a wire rack.
6. Make the Cream Cheese Filling
-
- In a bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
7. Assemble the Sandwiches
-
- Spread or pipe a generous amount of cream cheese filling onto the bottom of one cookie.
-
- Place another cookie on top to create a sandwich.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
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