Carrot Cake

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If you’re a fan of carrot cake and cheesecake, get ready to fall head over heels for these Carrot Cake Cheesecake Cookies ! They’re the perfect hybrid dessert—combining the cozy, spicy warmth of carrot cake with the luscious creaminess of cheesecake, all tucked into a soft, chewy cookie. Whether you’re baking for a springtime brunch, a festive holiday, or just because you deserve a sweet treat, these cookies are bound to be a hit.

This

Why You’ll Love These Carrot Cake Cheesecake Cookies

  • Fusion of Flavors: Enjoy the best of two desserts in one bite.
  • Perfect for Any Occasion: Easter, Thanksgiving, birthdays, or just a cozy weekend.
  • Easy to Make: Straightforward steps and pantry staples.
  • Customizable: Add-ins and swaps make these cookies endlessly versatile.
  • Make-Ahead Friendly: Freeze the dough or finished cookies for later!

Ingredients You’ll Need

For the Cookie Dough:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar 🍬
  • ½ cup brown sugar, packed
  • 1 large egg 🥚
  • 1 teaspoon vanilla extract 🍦
  • 1
  • 1 teaspoon baking powder 🍞
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup grated carrots
  • ½ cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

Kitchen Equipment You’ll Need

  • Mixing bowls (at least 3)
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Small cookie scoop or tablespoon
  • Cooling rack
  • Spatula

How

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes for easy cleaning

Step 2: Mix the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the

Step 3: Make the Cheesecake Filling

In a third bowl

Step 4: Assemble the Cookies

Scoop about a tablespoon of cookie dough and flatten it slightly in your

Step 5: Bake to Per

Bake for 12-15 minutes or until the cookies are lightly golden on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Softened Ingredients Are Key: Make sure your butter and cream cheese are softened at room temperature for smooth mixing.
  • Don’t Overmix: Overworking the dough can make the cookies tough. Mix just until combined.
  • WornPre-grated carrots tend to be dry. Freshly grating carrots will keep the cookies moist and flavorful.
  • Seal Well: Ensure the cheesecake filling is fully enclosed within the cookie dough to prevent leaks while baking.

Recipe Variations and Swaps

  • Make It Nut-Free: Simply omit the walnuts or pecans for an allergy-friendly version.
  • Add Raisins: Stir in ½ cup of raisins for extra carrot cake authenticity.
  • Spice It Up: Add a pinch of nutmeg or ginger for an even spicy kick.
  • Gluten-Free: Substitute a gluten-free all-purpose flour blend.
  • Dairy-Free: Use dairy-free butter, cream cheese, and milk substitutes to accommodate dietary needs.

How to Store and Freeze

  • Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days.
  • Refrigerate: For longer freshness, store in the fridge for up to 5 days. Let them come to room temperature before serving for best flavor.
  • Freeze: Flash-freeze the assembled, unbaked cookie balls on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 2-3 minutes to the baking time. Baked cookies also freeze well for up to 3 months.

Food and Drink Pairings

  • Beverages: These cookies pair wonderfully with a hot cup of coffee, chai tea, or a glass of cold milk.
  • Dessert Boards: Add them to a dessert charcuterie board with truffles, brownies, and chocolate-covered strawberries for an impressive display.
  • Brunch Buffets: Serve them alongside muffins, fruit salad, and mimosas for a festive brunch treat.

FAQ

Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and cheesecake filling up to 2 days in advance. Store them separately in the fridge until ready to assemble and bake.

Q: Can
A: Yes, you can freeze the assembled dough balls before baking. They can go straight from freezer to oven—just add a couple of extra minutes to the baking time.

Q: My cookies are leaking filling during baking. What went wrong?
A: Be sure to fully encase the cheesecake filling inside the cookie dough and pinch the edges well. Chilling the assembled cookie balls for 15 minutes before baking can also help.

Q: Can I make mini versions of these cookies?
A: Definitely! Use a teaspoon of dough for each half and a small dollop of cheesecake filling. Adjust baking time down to 8-10 minutes.

Final Thoughts

Carrot Cake Cheesecake Cookies are a showstopping treat that brings a little magic to any dessert table. They’re fun to make, absolutely delicious, and sure to become a new favorite in your baking repertoire. Whether you’re a die-hard carrot cake lover or just looking for your next go-to cookie recipe, these will not disappoint.

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