Stuffed Carrot Cake Cookies
Soft and spiced Stuffed Carrot Cake Cookies filled with a creamy orange cream cheese center. Packed with roasted carrots, pecans, and coconut, these cookies are a delightful twist on a classic dessert.
8 Servings
Ingredients
For the Cookies:
- 9 tablespoons unsalted butter browned and cooled
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 3 medium carrots finely grated and roasted
- ½ cup spiced pecans chopped
- ⅓ cup sweetened shredded coconut
- 1¼ cups all-purpose flour
- ¾ cup instant oats
For the Orange Cream Cheese Filling:
- 4 ounces cream cheese softened
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
Prepare the Cream Cheese Filling:
- In a medium bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Beat with an electric mixer until smooth and creamy. Refrigerate the filling until firm and ready for use.
Roast the Carrots:
- Preheat the oven to 375°F (190°C). Spread the finely grated carrots evenly on a parchment-lined baking sheet. Roast for 10 minutes, then stir to ensure even cooking. Roast for an additional 10 minutes, or until the carrots are fragrant and slightly caramelized. Remove from the oven and allow to cool completely.
Prepare the Cookie Dough:
- In a large mixing bowl, combine the browned butter, granulated sugar, brown sugar, and salt. Mix until smooth. Add the egg, vanilla extract, cinnamon, ginger, and nutmeg, mixing thoroughly until combined.
Incorporate Dry Ingredients:
- Sift the flour and baking soda together. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Fold in the roasted carrots, oats, pecans, and shredded coconut, ensuring even distribution throughout the dough.
Stuff and Shape the Cookies:
- Using a cookie scoop or tablespoon, portion the dough into eight evenly sized balls. Flatten each ball into a disc. Place 1 teaspoon of the chilled cream cheese filling in the center of each disc, then carefully fold the dough around the filling, sealing the edges to form a ball.
Chill the Dough:
- Place the filled dough balls on a baking sheet lined with parchment paper. Refrigerate for at least one hour or overnight to firm up.
Bake the Cookies:
- Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on a parchment-lined baking sheet, ensuring sufficient space between each cookie. Bake for 14–16 minutes, or until the cookies are golden brown at the edges and slightly domed.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for at least one hour before serving. This ensures the filling sets and the flavors meld perfectly.
Notes
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend and ensure the instant oats are certified gluten-free. The rest of the ingredients are naturally gluten-free but double-check all labels for potential cross-contamination.