Indulge in the perfect blend of fresh carrots, crunchy pecans, and luscious cream cheese with our Stuffed Carrot Cake Cookies recipe. These cookies are a delightful twist on the classic carrot cake, packed with spices and a creamy surprise inside!
Every family has that one recipe that carries a bouquet of memories in each bite, and for us, it's the Stuffed Carrot Cake Cookies. These cookies have a special place in my heart, as they were the first recipe my grandmother taught me to bake on a warm, sunny spring afternoon. I remember the kitchen filled with the aroma of spices and freshly baked cookies, a scent that still takes me back to those golden days. Over the years, this recipe has become a springtime tradition for us, marking the season of renewal and togetherness. Whether it’s a family gathering or a quiet afternoon with a book, these cookies add a touch of sweetness to any moment.
Why You'll Love Stuffed Carrot Cake Cookies
Introducing the irresistible Stuffed Carrot Cake Cookies, your new favorite treat that combines the comforting flavors of carrot cake with the delightful surprise of a cream cheese center.
- Gourmet Twist: Each cookie is stuffed with a creamy orange cream cheese filling, offering a gourmet twist to the traditional carrot cake.
- Texture Play: Expect a sensational texture experience with every bite, from the soft and chewy cookie to the crunchy pecans and the smooth cream cheese filling.
- Flavorful Ingredients: Packed with fresh carrots, aromatic spices, and spiced pecans, these cookies are a flavor explosion in every bite.
- Perfect for Any Occasion: Whether it’s a festive celebration or a cozy night in, these cookies are versatile and perfect for sharing.
Ingredient Notes
Before you dive into making these delightful Stuffed Carrot Cake Cookies, let’s chat about some of the key ingredients that make this recipe a standout:
- Brown Butter: The use of browned butter adds a deep, nutty flavor that enhances the overall taste of the cookies.
- Spices: A mix of cinnamon, ginger, and nutmeg gives these cookies a warm, spicy kick that perfectly complements the sweetness of the carrots and sugars.
- Fresh Carrots: Grating the carrots finely ensures they blend seamlessly into the dough, providing moisture and natural sweetness.
- Orange Cream Cheese Filling: The addition of orange zest to the cream cheese filling brings a bright, citrusy note that cuts through the richness, making each bite refreshing.
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How To Make Stuffed Carrot Cake Cookies
Let’s bake some magic with our Stuffed Carrot Cake Cookies! Here’s a detailed, step-by-step guide to ensure your cookies turn out perfectly every time:
- Preparation of Ingredients: Start by browning the butter and allowing it to cool. This will be the base of your cookie dough. Meanwhile, roast your finely grated carrots as described to enhance their flavor.
- Dough Mixing: In a bowl, mix the cooled butter with sugars, salt, spices, and the wet ingredients until you achieve a glossy and smooth texture. This step is crucial for developing the right consistency and flavor base for your cookies.
- Combining Dry Ingredients: Gently fold in the baking soda, flour, cooled carrots, oats, pecans, and coconut to form a soft dough. The key here is not to overmix, as it could affect the texture of your cookies.
- Filling and Shaping: The most fun part—stuffing the cookies! Flatten each dough portion, add a teaspoon of the orange cream cheese filling, and carefully seal the dough around it. This ensures your creamy filling stays perfectly encased.
- Chilling and Baking: Chilling the dough is essential as it helps in preventing the cookies from spreading too much in the oven and keeps the filling intact. Bake as instructed and allow the cookies to cool to achieve the perfect texture.
Storage Options
To keep your Stuffed Carrot Cake Cookies tasting fresh, proper storage is key:
- Room Temperature: Store in an airtight container for up to 3 days. This is ideal if they're likely to be devoured quickly!
- Refrigerate: For longer storage, keep them in the refrigerator for up to a week.
- Freeze: These cookies freeze well for up to 3 months. Just wrap them individually in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
Variations and Substitutions
Customize your Stuffed Carrot Cake Cookies with these simple tweaks to suit your taste or pantry availability:
- Nut-Free Version: Replace pecans with seeds like sunflower or pumpkin for a nut-free alternative.
- Gluten-Free Adaptation: Use a high-quality gluten-free flour blend instead of regular flour to make these cookies gluten-free.
- Vegan Option: Substitute the butter with coconut oil and use a vegan cream cheese and egg replacer. This way, even those following a vegan diet can enjoy these delicious treats.
- Spice Adjustments: Feel free to adjust the quantity of cinnamon, ginger, and nutmeg according to your taste. More spice for a bolder flavor, or less if you prefer a milder version.
Stuffed Carrot Cake Cookies
Ingredients
- 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 nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 3 medium carrots finely grated
- 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 at room temperature
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
Preparation of the Orange Cream Cheese Filling:
- Combination: In a medium mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Using an electric mixer, beat the mixture until it is smooth and creamy.
- Refrigeration: Transfer the filling to the refrigerator to chill until required for stuffing the cookies.
Roasting the Carrots:
- Preheating: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Arrangement: Place the finely grated carrots in a single layer on a baking sheet lined with parchment paper, spreading them out as evenly as possible.
- Initial Roasting: Roast in the preheated oven for 10 minutes, then stir the carrots to ensure even cooking.
- Final Roasting: Continue to roast for an additional 10 minutes, or until the carrots are fragrant and lightly browned.
- Cooling: Remove from oven and allow the carrots to cool on the baking sheet.
Preparation of Carrot Cake Cookies:
- Butter Mixture: In a large bowl, combine the cooled brown butter with granulated sugar, brown sugar, and salt. Stir until well mixed.
- Incorporation of Wet Ingredients: Add the egg, vanilla extract, and spices to the butter mixture. Mix thoroughly until the mixture is smooth and glossy, ensuring no traces of egg remain.
- Dough Formation: Sift together the flour and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms.
- Addition of Carrots and Other Ingredients: Once the carrots have cooled, fold them into the dough along with the instant oats, chopped pecans, and shredded coconut.
- Portioning: Using a 3-ounce cookie scoop or a tablespoon, scoop eight portions of dough.
- Stuffing the Cookies: Remove the orange cream cheese filling from the refrigerator. Flatten each portion of dough into a disc. Place a teaspoon of filling in the center of each disc, then enclose the filling by pinching the dough shut.
- Chilling: Place the stuffed dough portions on a cookie sheet and refrigerate for at least one hour, or overnight if possible, to firm up.
- Baking: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Arrange cookies on a parchment-lined baking sheet, spacing them well apart. Bake for 14-16 minutes, or until the cookies are slightly domed and the edges have turned golden brown.
- Cooling: Allow the cookies to cool on the baking sheet for at least one hour to set properly before serving.
