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Carrot Cake Cookies

Carrot Cake Cookies
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Indulge in the delightful taste of Carrot Cake Cookies, a unique twist on the classic dessert. These chewy cookies are packed with finely grated carrots and warm spices, offering a comforting flavor with every bite. Each cookie is filled with a luscious cream cheese filling that elevates the overall experience, making them perfect for any occasion—from casual afternoon snacks to festive gatherings. With simple ingredients and easy steps, you can whip up these irresistible treats in no time. Your friends and family will be thrilled to enjoy these soft, spiced delights!

Ingredients

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  • 6 oz Cream cheese (room temperature)
  • 3 TBSP White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 cup Unsalted butter (melted and cooled)
  • 1 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 1 cup Finely grated carrots (Make sure to grate them fresh. Don’t use pre-shredded)
  • 2 Large egg yolks (room temperature)
  • 2 oz Cream cheese (room temperature)
  • 2 TBSP Unsalted butter (room temperature)
  • 3/4 cup Powdered sugar (sifted)

Instructions

  1. In a medium bowl, combine the 2 oz of cream cheese, 2 tablespoons of unsalted butter, powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Set aside in the refrigerator while you prepare the cookie dough.
  2. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In another bowl, mix melted butter with brown sugar and white granulated sugar until well combined. Stir in the egg yolks and 1 teaspoon of vanilla extract until fully incorporated.
  4. Gradually add the dry ingredients to the wet mixture while stirring until combined. Fold in finely grated carrots until evenly distributed throughout the dough.
  5. Scoop about 2 tablespoons of cookie dough onto a baking sheet lined with parchment paper. Press a small dollop of cream cheese filling into the center of each scoop of dough. Top each filled dough scoop with another tablespoon of cookie dough to seal in the filling.
  6. Bake in preheated oven for approximately 15 minutes or until golden brown around the edges. Remove from oven and allow to cool on baking sheets for about 5 minutes before transferring them to a cooling rack.

Nutrition

Find it online: https://recipesamanda.com/carrot-cake-cookies/

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