If you’re a fan of carrot cake, you’ll love this cream cheese frosting stuffed carrot cake cookie recipe.
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ShareThese carrot cake cookies are my favorite cookie for autumn. They go perfect with a good cup of tea or even a pumpkin spice latte.
If carrot cake isn’t really your thing though, I also love making these frosted lemon blackberry cookies (if you want a Crumbl copycat), these brownie cookies (if you’re a brownie lover) and these 3-ingredient peanut butter cookies (if you’re looking for a super easy cookie recipe).
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How to Make Carrot Cake Cookies
- Make the Cream Cheese Filling. Mix cream cheese, powdered sugar, and vanilla until smooth. Chill while making the dough.
- Make the Cookie Dough. Whisk flour, baking soda, salt, and cinnamon. In another bowl, beat butter and sugars until fluffy, then add eggs and vanilla. Mix in dry ingredients, fold in carrots, and chill dough 2 hours.
- Fill, Bake and Cool. Flatten dough, add cream cheese filling, top with more dough, and seal edges. Place on a lined baking sheet. Bake at 350°F for 13–16 minutes until golden.
(View more: Cookie Recipes)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the carrot cake cookie dough and filling up to 2 days in advance. Keep both covered in the refrigerator until ready to assemble and bake.
To Store: Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for best texture.
To Freeze: Freeze unbaked filled cookie dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes. Baked cookies can also be frozen for up to 2 months. Wrap well and thaw in the fridge overnight.
More Good Carrot Cake Recipes
Cake Recipes
Carrot Cake
Muffin Recipes
Carrot Cake Muffins
Cake Recipes
Carrot Cake Cupcakes
Zucchini Recipes
Carrot Cake Zucchini Bread
Carrot Cake Cookies
Ingredients
For the carrot cake cookies:
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, room temperature
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups finely grated carrots
For the filling:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- To prepare the filling, in a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Chill while preparing the dough.
- To make the cookie dough, in a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, beat until combined.
- Gradually mix in the dry ingredients until just incorporated.
- Fold in the grated carrots.
- Cover with plastic wrap and chill for 2 hours.
- Scoop 1½ tablespoons of cookie dough and flatten it in your palm.
- Add 1½ teaspoons of cream cheese filling to the center.
- Take another 1½ tablespoons of dough, flatten it, and place it on top.
- Seal the edges and gently shape into a ball.
- Place on a parchment-lined baking sheet, spaced apart.
- Preheat oven to 350°F.
- Bake for 13–16 minutes, until the edges are golden and the centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
