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Carrot cake cookies stacked on a wooden board, with two halves on top revealing the creamy cream cheese filling.
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Best Carrot Cake Cookies with Cream Cheese Filling

Thick, soft carrot cake cookies made with freshly grated carrots, brown sugar, and optional walnuts, with a sweet vanilla cream cheese filling baked into the center.
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Prep Time 30 minutes
Cook Time 17 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 10 large cookies
Course: Dessert
Cuisine: American
Calories: 541
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 7 oz 200 g cream cheese
  • 1 cup 120 g powdered sugar
  • 1 teaspoon vanilla extract
For the Cookie Dough
  • ¾ cup plus 1½ tablespoons 190 g cold butter, cubed
  • 1¼ cups 250 g packed brown sugar
  • 2 large eggs
  • About 3½ cups plus 1 tablespoon 430 g all-purpose flour
  • 5 tablespoons 40 g cornstarch
  • ½ teaspoon baking soda
  • About 1⅓ cups 150 g freshly grated carrots
  • 3½ oz 100 g chopped walnuts, optional

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Kitchen scale and measuring spoons
  • Box grater
  • Small freezer-safe tray
  • Baking sheet
  • Parchment paper and plastic wrap

Method
 

  1. Prepare the filling.
  2. Mix the cream cheese, powdered sugar, and vanilla extract until smooth. Line a small freezer-safe tray with plastic wrap. Divide the filling into 10 equal mounds and freeze until completely solid.
  3. Beat the butter and sugar.
  4. In a large bowl, beat the cold cubed butter and brown sugar until well combined. Scrape down the bowl as needed.
  5. Add the eggs.
  6. Beat in the eggs until incorporated.
  7. Finish the dough.
  8. In a separate bowl, whisk together the flour, cornstarch, and baking soda. Gradually mix into the butter mixture just until combined. Fold in the grated carrots and optional walnuts.
  9. Chill.
  10. Cover the dough and refrigerate for 1 hour. Check that the filling portions are frozen solid before assembling the cookies.
  11. Prepare the oven and pan.
  12. Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
  13. Fill the cookies.
  14. Divide the chilled dough into 10 equal portions. Flatten each portion into a thick disc and place one frozen cream cheese mound in the center. Wrap the dough around the filling, pinch the edges closed, and gently shape into a ball.
  15. Bake.
  16. Arrange the cookies on the prepared baking sheet, leaving plenty of space between them. Bake for 17 minutes, until the edges are set and lightly golden. Keep any remaining dough balls refrigerated while baking in batches.
  17. Cool.
  18. Remove from the oven and allow the cookies to cool completely on the baking sheet before moving or serving.

Notes

  • Measure accurately: US volume measurements are approximate. Use the gram measurements for the most consistent results.
  • Freeze the filling completely: It should be solid before wrapping it in dough. Freezing time will depend on your freezer.
  • Seal well: Cover the filling completely with dough to help prevent leaking.
  • Optional walnuts: Leave them out without replacing them.
  • Cooling: The cookies are delicate when hot and firm up as they cool.
  • Storage: Keep cooled cookies in an airtight container in the refrigerator.