These Carrot Cake Cookies combine the warm, spiced flavors of classic carrot cake with the chewy goodness of cookies. With a rich cream cheese filling inside, they are the perfect treat for any occasion, whether it’s Easter, a spring gathering, or just when you’re craving something sweet and indulgent.

Carrot Cake Cookies Recipe

Why You’ll Love This Recipe

If you’re a fan of carrot cake, these cookies will quickly become a favorite! The chewy texture of the cookies combined with the tangy cream cheese filling creates a perfect balance of flavors. The addition of cinnamon, nutmeg, and vanilla gives these cookies a warm, cozy taste, while the grated carrots add a touch of sweetness and a subtle crunch. You can easily customize them by adding nuts, raisins, or other fun ingredients, making them versatile for different tastes. Plus, they’re simple to make and perfect for sharing!

Ingredients

Cream Cheese Filling:

Cream cheese – 6 oz, room temperature
Granulated sugar – 3 tablespoons
Vanilla extract – 1 teaspoon

Cookie Dough:

All-purpose flour – 3 cups
Baking soda – 1 teaspoon
Salt – 1 teaspoon
Ground cinnamon – 2 teaspoons
Ground nutmeg – ¼ teaspoon
Unsalted butter – 1 cup, melted and cooled
Light brown sugar – 1 cup, packed
Granulated sugar – ½ cup
Fresh carrots – 1 cup, finely grated
Vanilla extract – 1 teaspoon
Egg yolks – 2 large, room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. Set aside.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until well combined. Add the egg yolks one at a time, mixing after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the grated carrots.
Scoop a tablespoon of cookie dough and flatten it slightly on the baking sheet. Place a small dollop of cream cheese filling in the center of each cookie, then top with another tablespoon of dough, sealing the edges.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 14 large cookies

Variations

Nutty Crunch: Add chopped walnuts or pecans to the dough for an extra crunch.
Raisin Twist: Fold in raisins or dried cranberries for an added chewy texture.
Extra Spice: Add a pinch of ground ginger or cloves for an extra burst of flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use dairy-free cream cheese and butter as a substitute.

Storage/Reheating

Store your Carrot Cake Cookies in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can refrigerate them for up to 1 week. These cookies also freeze well—just place them in a single layer on a baking sheet to freeze before transferring to a freezer-safe container for up to 3 months.

To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes until heated through.

FAQs

How do I prevent the cream cheese filling from melting out of the cookies?

To prevent the filling from spilling, ensure you seal the edges of the dough around the cream cheese filling securely before baking. Also, chill the dough for a few minutes before baking to help firm it up.

Can I make these cookies without the cream cheese filling?

Yes, you can make them without the filling if you prefer a simpler carrot cake cookie. Just bake the dough as is, and enjoy the warm spices and carrot flavor.

Can I make these cookies ahead of time?

Yes! You can prepare the dough and filling in advance, refrigerate them separately, and bake the cookies when you’re ready. Alternatively, you can bake them and store them for later.

Can I freeze these cookies?

Yes, these cookies freeze well. After baking, allow them to cool completely, then freeze them in a single layer. Once frozen, store them in a freezer-safe container for up to 3 months.

How should I store leftover cookies?

Keep leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them or freeze them.

Can I substitute the butter with margarine?

Yes, margarine can be used in place of butter if necessary. However, the flavor and texture may vary slightly.

Can I add nuts to the cookie dough?

Absolutely! Walnuts or pecans make a great addition to the dough. Fold in about ½ cup of chopped nuts before baking for an extra crunch.

How do I make these cookies spicier?

You can add a pinch of ground ginger or cloves to the dough for a more intense spice flavor. Feel free to adjust the spices to your taste.

Are these cookies gluten-free?

These cookies are made with all-purpose flour, but you can use a gluten-free flour blend to make them gluten-free. Be sure to use gluten-free baking soda as well.

Can I make these cookies dairy-free?

Yes, you can substitute the cream cheese filling with dairy-free cream cheese and use dairy-free butter for the cookie dough to make these cookies dairy-free.

Conclusion

Carrot Cake Cookies are a delightful twist on the traditional carrot cake, combining all the warm, spiced flavors in a soft and chewy cookie. The cream cheese filling makes them even more indulgent, and they’re perfect for any occasion. Whether you’re celebrating a special holiday or just treating yourself, these cookies are sure to be a hit with anyone who loves the classic flavor of carrot cake.