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Carrot Cake Cookies-Stuffed

Carrot Cake Cookies-Stuffed with Zesty Orange Cream Cheese

Delight in the springtime with these Carrot Cake Cookies-Stuffed, featuring a creamy orange filling that brings together the classic flavors of carrot cake in cookie form.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter preferably browned for nutty flavor
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Brown Sugar
  • 1 large Egg binds the mixture together
  • 2 teaspoons Ground Cinnamon essential for carrot cake taste
  • 1 teaspoon Ground Ginger fresh for a bolder flavor
  • 1/4 teaspoon Nutmeg freshly grated for better flavor
  • 1 teaspoon Baking Soda leavening agent
  • 1/2 teaspoon Salt balances sweetness
  • 1 teaspoon Vanilla Extract opt for pure extract
  • 2 cups Carrots grated and roasted
  • 1/2 cup Spiced Pecans can substitute with walnuts
  • 1 cup Shredded Sweetened Coconut unsweetened can be used
  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 cup Instant Oats helps with chewiness
For the Orange Cream Cheese Filling
  • 8 oz Cream Cheese softened
  • 1 cup Powdered Sugar
  • 1 tablespoon Orange Zest preferably fresh

Equipment

  • Mixing bowls
  • hand mixer
  • baking sheet
  • Parchment paper
  • wire rack
  • Cookie scoop

Method
 

Preparation Steps
  1. In a mixing bowl, combine the cream cheese, powdered sugar, orange zest, and vanilla extract. Use a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Chill filling while preparing cookies.
  2. Preheat oven to 375°F (190°C). Spread grated carrots on a parchment-lined baking sheet and roast for about 20 minutes. Allow to cool.
  3. In a large mixing bowl, cream browned butter with granulated and brown sugar, and salt for 3-4 minutes until fluffy. Beat in egg, then add cinnamon, ginger, nutmeg, and vanilla until incorporated. Gradually add flour, baking soda, oats, coconut, and cooled carrots, mixing until combined.
  4. Scoop dough into balls and place on a baking sheet. Cover with plastic wrap and refrigerate for at least one hour.
  5. Preheat oven to 325°F (163°C). Space chilled dough balls on a baking sheet and bake for 14-16 minutes until edges are lightly browned and centers are slightly domed.
  6. Cool cookies on the sheet for about 5 minutes, then transfer to wire rack to cool completely. Pipe or spoon chilled orange cream cheese filling between two cookies.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For the best results, chill the dough, roast carrots thoroughly, and use fresh spices for robust flavor. Experiment with different mix-ins for unique variations.

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