Carrot Cheesecake Cookies (Print version)

Soft spiced carrot cookies wrapped around a creamy cheesecake filling, with tender centers and golden edges.

# Ingredients:

For the cheesecake filling

01 - 8 oz (225 g) full-fat cream cheese, cold but workable
02 - 1/3 cup (40 g) powdered sugar
03 - 1 teaspoon vanilla extract
04 - Pinch of fine salt

For the carrot cookie dough

05 - 1/2 cup (113 g) unsalted butter, softened
06 - 1/2 cup (105 g) packed light brown sugar
07 - 1/4 cup (50 g) granulated sugar
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
10 - 3/4 cup (75 g) finely grated carrot, blotted dry
11 - 1 3/4 cups (220 g) all-purpose flour
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon fine salt
18 - 1/2 cup (55 g) chopped toasted pecans, optional

# Instructions:

01 - Beat the cream cheese, powdered sugar, vanilla, and salt until smooth. Scoop into 12 small mounds on a parchment-lined plate and freeze for 45-60 minutes, until firm.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 1-2 minutes until creamy. Beat in the egg and vanilla until combined.
03 - Mix in the blotted grated carrot. Add the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt, then mix just until no dry streaks remain. Fold in pecans if using.
04 - Cover and chill the dough for 30 minutes, or until firm enough to handle without sticking heavily to your hands.
05 - Divide the dough into 12 portions. Flatten each portion, place one frozen cheesecake mound in the center, and wrap the dough around it. Seal fully and roll into a smooth ball.
06 - Heat the oven to 350°F (175°C). Place dough balls 2 inches apart on parchment-lined baking sheets and bake for 13-15 minutes, until puffed and lightly golden at the edges.
07 - Let the cookies cool on the baking sheet for 10 minutes, then move to a rack to cool completely. Refrigerate once cool because of the cream cheese filling.

# Good to know:

01 - Includes about 1 hour of chilling and freezing time.
02 - Serve slightly chilled or let stand 10-15 minutes for a softer bite.
03 - Freeze unbaked stuffed dough balls for up to 1 month.

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