Gourmet Stuffed Carrot Cake Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
Brick cream cheese (2/3 cup, 150g, room temperature)
02 -
Granulated sugar (2 1/2 tablespoons, 32g)
03 -
Pure vanilla extract (1/2 teaspoon)
→ Carrot Cookies
04 -
All-purpose flour (1 1/2 cups, 215g)
05 -
Baking soda (1/2 teaspoon)
06 -
Salt (1/2 teaspoon)
07 -
Ground cinnamon (1 teaspoon)
08 -
Ground ginger (1/4 teaspoon)
09 -
Ground nutmeg (1/8 teaspoon)
10 -
Unsalted butter (1/2 cup, 113g, softened)
11 -
Light brown sugar (1/2 cup, 110g, packed)
12 -
Granulated sugar (1/3 cup, 65g)
13 -
Carrots (1/2 cup, 56g, grated and blotted dry)
14 -
Pure vanilla extract (1 teaspoon, 5ml)
15 -
Large egg (1, room temperature)
# Instructions:
01 -
Grate carrots using the fine side of a box grater. Measure out 1/2 cup (56g). Spread on a plate and use paper towels to blot and remove excess moisture. Repeat blotting 2-3 times to ensure carrots are as dry as possible.
02 -
In a medium bowl, beat cream cheese, sugar, and vanilla with a hand mixer on high speed until creamy. Spoon teaspoon-sized dollops onto a waxed paper-lined baking sheet. Freeze for 30 minutes until solid.
03 -
In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until pale and fluffy. Beat in egg and vanilla until well incorporated. Mix in blotted grated carrots.
04 -
In a medium bowl, whisk together flour, spices, salt, and baking soda. Fold into the butter mixture until just combined.
05 -
Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
06 -
Use a 1 1/2-oz cookie scoop to portion dough. Place a dough ball in hand, press a frozen cream cheese ball into the center. Wrap dough around cream cheese, rolling to smooth. Place on prepared baking sheets, spacing 2-3 inches apart.
07 -
Bake for 12-14 minutes until evenly golden and puffed. Let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Blot carrots thoroughly to prevent excess moisture in cookies
02 -
Store in refrigerator if keeping longer than 2 days
03 -
Freezing cream cheese filling helps prevent leaking