Stuffed Carrot Cake Cookies

Indulge in the perfect blend of fresh carrots, crunchy pecans, and luscious cream cheese with our Stuffed Carrot Cake Cookies recipe. These cookies are a delightful twist on the classic carrot cake, packed with spices and a creamy surprise inside!

Stuffed Carrot Cake Cookies

Every family has that one recipe that carries a bouquet of memories in each bite, and for us, it’s the Stuffed Carrot Cake Cookies. These cookies have a special place in my heart, as they were the first recipe my grandmother taught me to bake on a warm, sunny spring afternoon. I remember the kitchen filled with the aroma of spices and freshly baked cookies, a scent that still takes me back to those golden days. Over the years, this recipe has become a springtime tradition for us, marking the season of renewal and togetherness. Whether it’s a family gathering or a quiet afternoon with a book, these cookies add a touch of sweetness to any moment.

Ingredients

For the Cookies:

For the Orange Cream Cheese Filling:

1. Prepare the Orange Cream Cheese Filling:
   • Combination: In a medium mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Using an electric mixer, beat the mixture until it is smooth and creamy.
   • Refrigeration: Transfer the filling to the refrigerator to chill until required for stuffing the cookies.
2. Roast the Carrots:
   • Preheating: Preheat the oven to 375°F (190°C).
   • Arrangement: Place the finely grated carrots in a single layer on a baking sheet lined with parchment paper, spreading them out as evenly as possible.
   • Initial Roasting: Roast in the preheated oven for 10 minutes, then stir the carrots to ensure even cooking.
   • Final Roasting: Continue to roast for an additional 10 minutes, or until the carrots are fragrant and lightly browned.
   • Cooling: Remove from oven and allow the carrots to cool on the baking sheet.
3. Prepare the Carrot Cake Cookies:
   • Butter Mixture: In a large bowl, combine the cooled brown butter with granulated sugar, brown sugar, and salt. Stir until well mixed.
   • Incorporation of Wet Ingredients: Add the egg, vanilla extract, and spices to the butter mixture. Mix thoroughly until the mixture is smooth and glossy, ensuring no traces of egg remain.
   • Dough Formation: Sift together the flour and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms.
   • Addition of Carrots and Other Ingredients: Once the carrots have cooled, fold them into the dough along with the instant oats, chopped pecans, and shredded coconut.
   • Portioning: Using a 3-ounce cookie scoop or a tablespoon, scoop portions of dough.
4. Stuff the Cookies:
   • Stuffing: Remove the orange cream cheese filling from the refrigerator. Flatten each portion of dough into a disc. Place a teaspoon of filling in the center of each disc, then enclose the filling by pinching the dough shut.
   • Chilling: Place the stuffed dough portions on a cookie sheet and refrigerate for at least one hour, or overnight if possible, to firm up.
5. Bake:
   • Preheating: Preheat the oven to 325°F (163°C). Arrange cookies on a parchment-lined baking sheet, spacing them well apart.
   • Baking: Bake for 14-16 minutes, or until the cookies are slightly domed and the edges have turned golden brown.
   • Cooling: Allow the cookies to cool on the baking sheet for at least one hour to set properly before serving.

Enjoy these delightful Stuffed Carrot Cake Cookies, each bite filled with nostalgic memories and seasonal flavors!