Carrot Cake Cookies with Cheesecake Filling 凌
Ingredients:
For the cookies:
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 cup finely grated carrots about 2 medium carrots
1/2 cup rolled oats
1/4 cup chopped walnuts or pecans optional
For the cheesecake filling:
4 oz cream cheese, softened
3 tbsp powdered sugar
1/2 tsp vanilla extract
Directions:
Prepare the Cheesecake Filling:
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Drop teaspoon-sized dollops onto a lined baking sheet and freeze for 1 hour, or until firm.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Cream the Wet Ingredients:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.
Combine the Wet and Dry:
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, oats, and nuts if using. Chill the dough for 30 minutes to make it easier to handle.
Assemble the Cookies:
Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. Scoop 1 1/2 tablespoon-sized portions of dough, flatten slightly, and place a frozen cheesecake dollop in the center. Carefully wrap the dough around the filling, sealing the edges.
Bake:
Place the filled cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve:
These cookies are delightful warm or at room temperature. For a sweeter touch, dust with powdered sugar or drizzle with a cream cheese glaze!
Nutritional Information:
Prep Time Cooking Time Total Time
30 minutes 15 minutes 1 hour 45 minutes includes chilling/freezing time
150 calories per cookie approx. Makes 16 cookies
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Bon appétit and happy baking!