Directions to follow
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- To make the cream cheese filling, combine the cream cheese, sugar, vanilla extract, and a pinch of salt in a mixer until smooth. Chill this mixture in the freezer for a few minutes.
- Prepare your ingredients by grating the carrots and chopping the raisins and walnuts. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mix aside.
- In a large bowl, cream the softened butter with the granulated and brown sugar until light and fluffy. Add the egg, yolk, and vanilla, mixing until everything is smooth.
- Gradually incorporate the dry ingredients into the butter mixture. Stir in the grated carrots, walnuts, and raisins until just combined.
- Scoop out two balls of cookie dough and flatten them into disks. Place a teaspoon of the chilled cream cheese filling in between and seal the edges tightly.
- Bake for 8-12 minutes, or until golden around the edges. Allow the cookies to cool on a wire rack before serving.
Best ways to enjoy it
These stuffed carrot cake cookies are delightful on their own but can be enhanced with various serving ideas. Enjoy them with a cup of coffee or tea for a cozy afternoon treat. You can even plate them creatively with a dusting of powdered sugar or a drizzle of caramel sauce on top for a more elegant presentation. Pairing them with vanilla ice cream also creates a delightful contrast of warm cookies and cold creaminess.
Keeping leftovers fresh
Storing your stuffed cookies correctly ensures that they maintain their fresh taste. Place any leftovers in an airtight container at room temperature. If you’d like them to last longer, you can freeze the cookies. Just ensure they are fully cooled, then arrange them in a single layer in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy them later, simply thaw at room temperature for a few hours. Always handle food safely and ensure any cream-based filling doesn’t sit out at room temperature for too long.
Extra advice
Here are some pro tips to ensure your cookies turn out just right:
- Make sure the butter is truly softened before creaming; this will help create that light fluffy texture.
- If you prefer a stronger spice flavor, adjust the quantities of cinnamon, nutmeg, or ginger based on your preference.
- Chill the filled cookies before baking; this helps them maintain their shape and prevents spreading.
Creative twists
Feeling adventurous? Here are some variations you can try:
- Substitute the raisins with dried cranberries for a tart contrast.
- Add shredded coconut or swap walnuts for pecans for a twist on texture.
- For a healthier option, use whole-wheat flour instead of all-purpose flour.
Your questions answered
What is the prep time for Stuffed Carrot Cake Cookies?
You can expect about 15-20 minutes of prep time, with an additional 10-12 minutes for baking.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 48 hours or freeze it for longer storage.
Are there any dietary adjustments I can make?
If you’re looking for gluten-free options, you can try using a 1:1 gluten-free flour blend instead of all-purpose flour. For a vegan version, you can substitute the eggs with flaxseed meal or aquafaba and use vegan cream cheese.
