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Carrot Cake Cookies-Stuffed

Soft and Chewy Carrot Cake Cookies-Stuffed with Creamy Orange Filling

These Carrot Cake Cookies-Stuffed with Creamy Orange Filling are a delightful twist on a classic dessert, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 16 minutes
Chilling Time 1 hour
Total Time 1 hour 46 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 9 tbsp Unsalted Butter Browned for nutty taste
  • 0.25 cup Granulated Sugar Adds sweetness
  • 0.5 cup Brown Sugar Enhances moisture
  • 1 large Egg Acts as a binder
  • 1 tsp Ground Cinnamon Infuses traditional spice
  • 0.5 tsp Ground Ginger Adds zest
  • 0.5 tsp Nutmeg Complements spice mix
  • 0.5 tsp Baking Soda Helps cookies rise
  • 0.25 tsp Salt Balances flavors
  • 1.5 tsp Vanilla Extract Contributes depth
  • 3 medium Freshly Grated Carrots Adds natural sweetness
  • 0.5 cup Spiced Pecans Chopped, can substitute
  • 0.33 cup Sweetened Shredded Coconut Gives texture
  • 1.25 cup Flour Essential structure
  • 0.75 cup Instant Oats Adds chewiness
For the Orange Cream Cheese Filling
  • 4 oz Cream Cheese Room temperature
  • 4 tbsp Powdered Sugar Sweetens filling
  • 0.5 tsp Vanilla Extract Enhances flavor
  • 1 tsp Orange Zest Adds citrus note

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Hand mixer
  • cookie scoop
  • Piping bag

Method
 

Preparing the Cookies
  1. In a medium bowl, combine cream cheese, powdered sugar, orange zest, and vanilla extract. Mix until smooth and creamy, then chill.
  2. Preheat the oven to 375°F (190°C). Roast grated carrots for 20 minutes until tender, then let cool.
  3. In a large bowl, mix browned butter, granulated sugar, brown sugar, and salt until creamy. Add egg and vanilla, mixing until glossy.
  4. Fold flour and baking soda into the wet mixture, then add roasted carrots, oats, pecans, and coconut until combined.
  5. Scoop dough onto a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat the oven again, this time to 325°F (163°C). Bake cookie balls for 14-16 minutes until lightly browned. Let cool.
  7. Fill cooled cookies with orange cream cheese filling or pipe on top. Optionally garnish with pecans or coconut.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chill the dough for at least 1 hour for best results. Store in an airtight container for up to 1 week.

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