Recipe: Carrot Cake Cookies with Cream Cheese Filling

ingredients

cream cheese filling:

• 4 oz cream cheese
• 2 cups powdered sugar
• 1 – 2 tsp vanilla extract

cookies:

• 2 cups all purpose flour
• ½ tsp baking soda
• ½ tsp  salt
• 6 oz of butter
• ½ cup sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1tbsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup carrot, shredded
• 1 cup raisin
• ½ cup pecan, chopped

directions

• Preheat over to 350F. Prepare cookie pans with parchment paper.
• In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix until smooth.
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat until well combined.
• Add the eggs, 1 at a time, then the vanilla, cinnamon, nutmeg and ginger and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop dough onto baking sheets, spacing at least 3 inches apart.
• Bake for 15-18 minutes, or until the edges are light brown.
• Let the cookies cool completely.
• Once cooled, scoop a spoonful of cream cheese filling in the middle of one cookie and top with another cookie. Press gently.
• Place in fridge for 30 – 1 hour to set.