Ingredients
For the Cookie Dough
- All-Purpose Flour (3 cups): The foundation of the cookies, providing structure and chewiness.
- Baking Soda (½ tsp): Ensures the cookies rise slightly, keeping them light and soft.
- Salt (½ tsp): Enhances the flavors and balances the sweetness.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves): These warm spices are the heart of the recipe, giving the cookies their signature carrot cake flavor.
- Unsalted Butter (12 tbsp): Adds richness and helps create a tender crumb.
- Granulated Sugar (½ cup) & Brown Sugar (½ cup): A combination of sugars ensures sweetness with a hint of molasses depth.
- Egg + Egg Yolk (1 each): Provide structure and moisture. The extra yolk adds richness to the dough.
- Vanilla Extract (2 tsp): Enhances the overall flavor profile.
- Grated Carrots (1 cup): The star ingredient, bringing natural sweetness and moisture.
- Raisins (¼ cup): Add bursts of chewy sweetness.
- Walnuts (¼ cup): Provide crunch and a subtle nutty flavor.
For the Cream Cheese Filling
- Cream Cheese (6 oz): The tangy, creamy filling contrasts beautifully with the spiced dough.
- Granulated Sugar (3 tbsp): Sweetens the filling without overpowering it.
- Vanilla Extract (1 tsp): Adds warmth and complements the tanginess of the cream cheese.
- Salt (Pinch): Balances the sweetness and enhances the cream cheese flavor.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Make the Cream Cheese Filling
- In a mixing bowl, combine the cream cheese, sugar, vanilla extract, and a pinch of salt.
- Beat until smooth and creamy.
- Transfer the mixture to the freezer for about 15–20 minutes. This step firms up the filling, making it easier to handle during assembly.
Step 3: Prepare the Ingredients
- Grate the carrots finely to ensure even distribution throughout the dough.
- Chop the raisins and walnuts into small pieces for added texture and flavor.
Step 4: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Set aside this aromatic mixture.
Step 5: Cream the Wet Ingredients
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, ensuring soft and tender cookies.
- Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Avoid overmixing to prevent dense cookies.
- Gently fold in the grated carrots, chopped raisins, and walnuts until evenly distributed.
Step 7: Assemble the Cookies
- Scoop out two small balls of cookie dough (about 1 tablespoon each).
- Flatten each ball into a disc.
- Place a teaspoon of the chilled cream cheese filling onto one disc, then cover it with the second disc.
- Press the edges together to seal the filling inside, ensuring no gaps. Repeat with the remaining dough.
Step 8: Bake
- Arrange the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches between them to allow for spreading.
- Bake for 8–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Filling: Freezing the cream cheese filling makes it easier to handle and ensures it stays intact during baking.
- Grate Carrots Finely: Larger carrot pieces can make the cookies lumpy or uneven, so use a fine grater for best results.
- Seal Well: Make sure to seal the edges of the dough discs completely to prevent the filling from leaking during baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes