Carrot Cake Cookies with Cream Cheese Filling Best Recipe

 

Carrot Cake Cookies with Cream Cheese Filling

Get a head start on the spring baking scene with this fun and delicious Carrot Cake - Carrot Cake Cookies! Soft and chewy cookies filled with shredded carrots, oatmeal, and cinnamon, and topped with a sweet and tangy cream cheese frosting.

This Carrot Cake Cookies with Cream Cheese Filling is a great recipe for Easter, Mother's Day, or any spring occasion. These carrot cake cookies always get rave reviews. We have that, too: Carrot Cake Cheesecake Cake Recipe Easy And Tasty.

Carrot Cake Cookies with Cream Cheese Filling:

Ingredients

• For the cookies:
• 1/2 cup of unsalted butter softened slightly
• 1/2 cup of brown sugar packed
• 1/2 cup of granulated sugar
• one large egg
• 1 teaspoon of pure vanilla extract
• 1 cup plus 3 tablespoons all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 3/4 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of old-fashioned rolled oats, not quick oats
• 1/2 cup of shredded coconut sweetened or unsweetened
• 2/3 cup of finely grated carrots NOT packed, see note
• 1/3 cup of finely chopped walnuts optional

For the cream cheese frosting:

• 4 ounces of cream cheese softened
• 4 tablespoons of unsalted butter softened
• 1 1/2 cups of powdered sugar plus more, if needed
• 1/4 teaspoon of pure vanilla extract

Instructions

For the cookies

First preheat the oven to 350 ° F. Then line two baking sheets with parchment paper (and do not place the cookies directly on the baking sheets, they will spread too much).

And beat butter then sugars for 1 to 2 minutes until light and creamy. And add egg and vanilla then beat to combine, scraping the bowl if necessary.

And in a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. And add the flour mixture to the butter mixture then beat on low until just combined. And add the oats, coconut, carrots, and walnuts then mix until just combined.

Next, place the dough in the refrigerator for 31 minutes. And scoop the dough evenly into 2 teaspoon-sized mounds then place a couple inches apart on the cookie sheets (and make sure they are mounded and not flat). Ensure that the cookies will be similar in size since the cookies will be sandwiched.

Then bake for 10 to 12 minutes, until golden brown and still slightly soft in the center. And rotate your cookie sheets halfway through the baking time to ensure even baking.

Then cool the cookies completely on the baking sheets. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the frosting.

And for the frosting:

Then beat cream cheese and butter for several minutes, until combined. And add powdered sugar and vanilla extract. Then beat for a couple more minutes until smooth and creamy. And if the frosting appears too thin, then add a little more powdered sugar or place it in the refrigerator for 21 minutes to slightly firm up.

After this spread frosting on the underside of half of the cookies then top with another cookie.

These cookies are best within 1 to 2 days of making the carrot cake cookies with cream cheese frosting. Then store them in the refrigerator and eat them from the fridge or bring them to room temp before serving. Enjoy!

Maybe you like To Make this delicious recipe for Ricotta Cookies.

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