Indulge in the delightful fusion of two beloved desserts with these incredible **Carrot Cake Cookies**. Imagine the soft, chewy texture of a freshly baked cookie, brimming with the comforting flavors of spiced carrot cake, all perfectly complemented by a rich, tangy cream cheese filling. This recipe elevates the classic carrot cake experience, transforming it into an easily shareable and irresistibly fun cookie form. Forget the hassle of a multi-tiered cake; these cookies offer all the charm and deliciousness without the extensive effort, making them an ideal treat for any occasion.
These **carrot cake cookies with cream cheese filling** are more than just a dessert; they’re a celebration of flavor and texture. Each bite delivers a harmonious blend of warm spices like cinnamon and nutmeg, tender grated carrots, and a luscious cheesecake-style center that’s even more enticing than traditional cream cheese frosting. Whether you’re planning a festive Easter gathering, a springtime brunch, or simply craving a unique and comforting sweet, these cookies are guaranteed to impress. They are not only a delicious alternative to a classic cake but also a charming addition to any dessert spread, sure to be a crowd-pleaser for both adults and children alike.
For those who adore the timeless taste of carrot cake and wish to explore more delightful variations, be sure to check out our other popular recipes. Discover the unique charm of a Pumpkin Carrot Cake, perfect for autumn festivities, or explore the convenience and individual portion perfection of Mini Carrot Cakes. For a sophisticated twist, our Brown Butter Carrot Cake offers an added depth of nutty flavor that’s truly unforgettable. Each recipe brings its own special touch to the beloved carrot cake family.
Why This Carrot Cake Cookie Recipe is a Must-Try
Our **stuffed carrot cake cookies** stand out for several compelling reasons, making them a top choice for home bakers and dessert enthusiasts. This recipe has been meticulously crafted to ensure a perfect balance of flavor, ease of preparation, and an utterly satisfying eating experience.
- Unforgettable Carrot Cake Flavor: Who can resist the comforting, spiced aroma and taste of a classic carrot cake? This recipe masterfully captures all those beloved elements – the moist texture, the gentle sweetness of carrots, and the warming blend of cinnamon and nutmeg – all packed into a convenient cookie format. It’s a delightful and playful twist on a traditional favorite, making it an exciting new way to enjoy the flavors you love. The cookies offer a concentrated burst of carrot cake goodness that’s arguably even better than a slice of cake for those on the go.
- Decadent Cheesecake Filling: While traditional carrot cake is often topped with a generous layer of cream cheese frosting, our cookies feature an even more exciting secret: a creamy, dreamy cheesecake filling tucked right inside! This innovative approach provides a rich, tangy counterpoint to the sweet, spiced cookie dough, creating a harmonious flavor profile. The soft, luscious cheesecake center melts in your mouth, fulfilling the same vital role as a frosting but with an unexpected and delightful textural surprise that elevates these cookies to gourmet status.
- Surprisingly Easy to Make: Don’t let the “stuffed cookie” concept intimidate you. While creating a cheesecake-filled cookie involves a few distinct steps, this carrot cake cookie recipe is significantly less complicated and time-consuming than baking a full cheesecake or an entire layered cake. We’ve broken down each stage into simple, easy-to-follow instructions, ensuring that even novice bakers can achieve impressive results. The structured process, from preparing the filling to baking the cookies, is designed for clarity and success, making this an accessible project for anyone eager to bake something truly special.
Essential Ingredient Notes for Perfect Carrot Cake Cookies
Understanding your ingredients is key to successful baking. Here are some detailed notes on the specific ingredients used in this **carrot cake cookie recipe**, ensuring you achieve the best possible texture and flavor. For a complete list of quantities, refer to the recipe card below.
- Cream Cheese: For both the filling and the decorative frosting, it’s crucial that your cream cheese is at **room temperature**. This usually means taking it out of the refrigerator at least 2 hours before you plan to start baking. Room temperature cream cheese mixes smoothly and uniformly, preventing lumps in your filling and frosting, which can compromise both texture and appearance. A smooth consistency is vital for a velvety filling.
- Unsalted Butter: The recipe calls for melted butter. After melting, allow the butter ample time to cool back down to room temperature. Adding hot or warm butter to your sugar and eggs can prematurely cook the eggs and negatively affect the cookie dough’s texture, leading to a greasy or crumbly result. Room temperature melted butter ensures proper emulsification with the sugars, creating a tender, chewy cookie.
- Brown Sugar: We’ve used light brown sugar in this recipe for its mild molasses flavor and moisture-retaining properties. However, if you prefer a richer, deeper caramel note, dark brown sugar will work equally well and add an extra layer of complexity to your **spiced carrot cake cookies**. Always make sure to pack your brown sugar firmly when measuring to ensure accuracy.
- Egg Yolk: Just like the cream cheese, the large egg yolks should also be at **room temperature**. Room temperature eggs (and yolks) integrate more seamlessly into batters and doughs, creating a more uniform mixture and contributing to a lighter, airier texture in your baked goods. Cold egg yolks can cause the batter to seize or curdle.
- Carrots: The quality of your carrots is paramount for these **chewy carrot cake cookies**. They absolutely need to be **freshly grated** just before use to achieve the correct moisture content and tender texture within the cookies. Pre-shredded carrots from the grocery store are often drier and coarser, which can lead to a less desirable cookie texture. Ensure you grate them finely using the small holes of a box grater so they blend effortlessly into the dough, providing flavor without being overtly chunky.
- Powdered Sugar: To guarantee a smooth, lump-free cream cheese frosting for decoration, it is essential to **sift your powdered sugar**. Powdered sugar tends to clump easily, and sifting removes these lumps, resulting in a silky-smooth frosting that’s perfect for piping and decorating. Skipping this step can lead to a gritty or uneven frosting texture.
Creative Ingredient Substitutions for Your Carrot Cake Cookies
While this recipe is designed for optimal flavor and texture, we understand that dietary needs and preferences vary. Here are some potential ingredient substitutions to help you adapt these delightful **carrot cake cookies** to suit your requirements.
- Dairy-Free Options: For those avoiding dairy, you can confidently use your favorite dairy-free alternatives for both the cream cheese and unsalted butter components. Many excellent plant-based cream cheeses and vegan butter sticks are available on the market that will perform well in this recipe, allowing you to enjoy a delicious dairy-free version of these cookies. Ensure your chosen products are suitable for baking to achieve the best results.
- Gluten-Free Exploration: While this specific recipe has not been officially tested with gluten-free flour, the fundamental structure suggests it could be adaptable. If you are experimenting with a gluten-free version, we recommend using a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Gluten-free flours absorb liquids differently, so be prepared to make minor adjustments to the liquid content if the dough appears too dry or too wet. We’d love to hear about your results if you give it a try!
Step-By-Step Instructions: Crafting the Cream Cheese Filling
The luscious cream cheese filling is the heart of these **stuffed carrot cake cookies**. Preparing it is straightforward and takes just two easy steps, utilizing a hand mixer for efficiency and smooth results. Remember, the key to a perfect filling is ensuring your ingredients are at room temperature.
STEP 1: Mix the Cheesecake Filling. Begin by placing your softened, room-temperature cream cheese into a small mixing bowl. Using a hand mixer, beat the cream cheese on high speed until it becomes incredibly smooth, light, and creamy, with no lumps remaining. This aeration step is important for a fluffy filling. Next, carefully add the white granulated sugar and pure vanilla extract to the bowl. Continue to mix on medium speed until all the ingredients are fully combined and the mixture is uniformly smooth and sweet. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
STEP 2: Freeze the Cheesecake Dollops. Prepare a baking sheet by lining it with wax paper. This will prevent the filling from sticking. Using a 1/2 tablespoon measuring spoon, scoop out approximately 14 individual dollops of the cream cheese mixture. Arrange these dollops on the prepared baking sheet, leaving a small space between each one. Once all dollops are formed, place the entire baking sheet into the freezer. Allow them to freeze until they are completely solid. This solid state is crucial for easy handling when embedding them into the cookie dough. Be gentle when transferring the dollops to avoid deflating the creamy texture you’ve just created.
Step-By-Step Instructions: Baking Your Perfect Carrot Cake Cookies
Now that your decadent cream cheese filling is prepped, it’s time to create the warm, spiced cookie dough. This recipe benefits from an electric mixer; a stand mixer with a paddle attachment is ideal for achieving the perfect consistency for these **homemade carrot cake cookies**.
STEP 1: Prepare the Dry Ingredients and Carrots. First, grate your fresh carrots using the fine side of a box grater until you have exactly 1 packed cup. The “packed” measurement is important for consistent results. Once grated, spread the carrots out on a few layers of paper towels. Gently press another layer of paper towels on top to absorb as much excess moisture as possible. This step prevents your cookies from becoming too wet and spreading excessively. In a separate medium-sized bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Sifting ensures there are no lumps and that the spices are evenly distributed throughout the dry mixture.
STEP 2: Cream the Wet Ingredients. In the bowl of your stand mixer fitted with the paddle attachment, combine the melted butter (ensuring it has cooled to room temperature), the packed brown sugar, and the white granulated sugar. Beat these ingredients together on high speed for approximately 2 minutes. This creaming process aerates the butter and sugar, creating a light and fluffy base that will result in tender cookies.
STEP 3: Combine All Elements. Reduce the mixer speed to medium. Add the prepared grated carrots, pure vanilla extract, and room-temperature large egg yolks to the wet ingredients. Mix until everything is just combined, being careful not to overmix at this stage. Next, gradually add the sifted flour mixture to the wet ingredients. Mix on low speed, just until the dry ingredients are fully incorporated and no streaks of flour remain. Overmixing the dough can develop the gluten too much, leading to tough cookies. Scrape down the sides of the bowl as needed to ensure an even mix.
STEP 4: Prepare for Baking and Rest the Dough. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and helps with even baking. Once your dough is mixed, let it rest for a minimum of 10 minutes. This short resting period allows the flour to fully absorb the liquids, resulting in a more hydrated dough that will bake up into softer, chewier cookies and helps prevent excessive spreading.
STEP 5: Scoop, Stuff, and Chill the Cookie Dough. Use a large cookie scoop (equivalent to 2 tablespoons or 2 ounces) to portion out individual cookie dough balls. Before releasing the dough from the scoop, gently press your thumb deeply into the center of the dough to create a well. Carefully place one of your frozen cheesecake dollops into this indent. Then, meticulously work the cookie dough back over the filling, completely enclosing it to form a smooth ball. Ensure the cheesecake is fully sealed within the dough to prevent it from leaking during baking. After forming all your stuffed dough balls, place them back in the freezer for an additional 10 minutes. This chilling step is essential: it helps the dough firm up, preventing the cookies from spreading too much in the oven due to the high moisture content from the carrots and filling.
STEP 6: Bake the Cookies to Perfection. Arrange no more than 6 cookie dough balls per prepared baking sheet, ensuring adequate space between them for even air circulation and spreading. It’s best to bake one sheet at a time for optimal results, especially with a stuffed cookie recipe. Bake each sheet for 13-15 minutes, or until the edges are lightly golden and the centers are still soft and slightly underbaked. Be extra careful not to jostle the baking sheets or the cookies during this stage, as sudden movements can cause the delicate cheesecake filling to deflate or leak. For best results, rotate the baking sheet halfway through baking if your oven bakes unevenly.
STEP 7: Cool and Enjoy. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 10-15 minutes. This crucial resting period allows the cookies to set and finish baking from residual heat, preventing them from breaking apart when transferred. After this initial cooling, carefully transfer the **cheesecake-stuffed carrot cake cookies** to a wire rack to cool completely. For an even more enjoyable experience and to allow the filling to fully firm up, we highly recommend chilling them in the refrigerator for at least 30 minutes before serving. This enhances both the texture and flavor, making them utterly irresistible.
Decorating Your Carrot Cake Cookies: A Delightful Touch
Adding a decorative carrot motif to your cookies is an entirely optional step, but it truly elevates their charm and visual appeal, making them perfect for springtime celebrations. Plus, the extra layer of tangy cream cheese frosting adds another dimension of deliciousness. Remember, always ensure your **carrot cake cookies** are completely cooled before you begin decorating, as warm cookies will melt the frosting.
STEP 1: Prepare the Tangy Cream Cheese Frosting. In a clean mixing bowl, combine your room-temperature cream cheese and unsalted butter. Beat these together on high speed with a hand mixer until the mixture is exceptionally smooth, light, and creamy. This can take a couple of minutes. Next, gradually add the sifted powdered sugar and the pure vanilla extract. Mix on low speed until just combined, then increase to medium-high and beat until the frosting is light, fluffy, and perfectly smooth. Make sure to frequently scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly incorporated.
STEP 2: Color the Frosting. Divide your prepared frosting into two separate small bowls. Place approximately 2/3 of the frosting into one bowl and the remaining 1/3 into another. Use orange food gel dye to color the larger portion of frosting a vibrant carrot orange. For the smaller portion, use green food gel dye to create a leafy green color. Food gel dyes are recommended over liquid food coloring as they provide more intense colors without altering the frosting’s consistency.
STEP 3: Pipe Your Carrot Designs. Transfer the orange frosting into a piping bag fitted with a small round tip (such as a Wilton 4 tip, or any small round tip you prefer for creating lines). Pipe a small carrot shape onto the top of each cooled cookie. Next, transfer the green frosting into a piping bag fitted with a leaf tip (like a Wilton 65, or a small star tip can also work for a leafy effect). Pipe small green leaves at the top of each orange carrot. This simple decoration adds a whimsical and festive touch, transforming your cookies into edible works of art that are sure to bring smiles.
Expert Baking Tips for Flawless Carrot Cake Cookies
Achieving bakery-quality **stuffed carrot cake cookies** is easier than you think with these expert tips and tricks. Pay attention to these details, and your cookies will turn out perfectly every time.
- Handle Cheesecake Filling with Care: The cream cheese filling, especially when fresh out of the mixer, is delicate. Be incredibly gentle at every stage when handling it, from scooping the dollops to enclosing them in the cookie dough. Excessive jostling or rough handling can easily deflate the aerated cream cheese, resulting in a less creamy and luxurious filling once baked.
- Accurate Flour Measurement is Crucial: Proper flour measurement is one of the most common pitfalls in baking. To ensure your cookies have the correct texture, always use the spoon-and-level method. Lightly spoon flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. Never scoop flour directly from the bag with your measuring cup, as this compacts the flour, leading to too much flour in your recipe. Too much flour will result in dry, dense cookies that may not spread properly.
- Troubleshooting Cookie Spreading: If you find your **carrot cake cookies** are spreading too much during baking, first ensure you are always using parchment paper on your baking sheets. This provides a non-stick surface and helps with even heat distribution. Excessive spreading can also occur if your melted butter was too warm when incorporated into the dough. If cookies are still spreading, try chilling the formed cookie dough balls in the freezer for 10-15 minutes longer before baking. This recipe has a naturally high moisture content due to the carrots and cream cheese, making proper chilling extra important to maintain their shape.
- Adjustments for High Altitude Baking: For bakers residing at high altitudes (typically above 3,000 feet), recipes often require slight modifications. To help prevent excessive spreading and maintain the cookie’s structure, add an extra 2 tablespoons of all-purpose flour to the dry ingredients. This small adjustment can significantly improve your results.
- Bake Until Slightly Underdone: The secret to wonderfully soft and chewy cookies is to remove them from the oven when they appear slightly underdone in the center. The edges should be set and lightly golden, but the middle should still look a bit soft. Cookies continue to cook from residual heat after they are removed from the oven, a process known as “carryover cooking.” This ensures they don’t become overbaked, dry, or hard once completely cooled, preserving their perfect texture.
- Freshly Grated Carrots are Non-Negotiable: For the best flavor and texture, always grate fresh carrots yourself. Pre-shredded carrots sold in bags are often dry and can alter the moisture balance of your dough, leading to tough or crumbly cookies. After grating, it’s vital to absorb sufficient moisture from the carrots using paper towels. While too much moisture can lead to spreading, letting them dry out in the open air can make them hard and unpleasant. Full-size carrots are generally easier to grate finely than baby carrots, but either will work with careful preparation.
Frequently Asked Questions About Carrot Cake Cookies
While technically possible, making these into significantly smaller cookies would be quite challenging when it comes to incorporating a satisfying amount of the cream cheese filling. The current large cookie size is designed to perfectly encase the frozen cheesecake dollop, ensuring a substantial and delightful filling in every bite. We have not specifically recipe tested these as smaller thumbprint-style cookies, as the balance of dough to filling would be altered.
Absolutely! The prepared **carrot cake cookie dough balls with cream cheese filling** freeze beautifully. To store them, place the unbaked, stuffed cookie dough balls in an airtight container or wrap them tightly with plastic wrap. They can be safely stored in the freezer for up to 30 days. When you’re ready to bake, transfer the frozen dough balls to the refrigerator to thaw overnight, or allow them to sit at room temperature for about 30-60 minutes until they are slightly softened but still cold before baking according to the recipe instructions.
Due to the frozen cream cheese filling component, chilling the assembled cookie dough balls overnight in the refrigerator is not ideal, as the filling would thaw completely and potentially leak or alter its texture. However, you can prepare the cookie dough balls (with the frozen filling inside) and freeze them overnight, or for an extended period as mentioned above. When you’re ready to bake, simply take them out of the freezer and let them sit at room temperature for approximately 20-30 minutes before placing them in the preheated oven. This allows them to temper slightly without thawing the filling entirely.
To get perfectly fine grated carrots that blend seamlessly into the cookie dough, use the smallest holes on a standard box grater. Alternatively, you can use a food processor with a grating attachment, but be careful not to over-process them into a puree. The goal is small, rice-like shreds, not a pulp. This fine texture ensures the carrots cook down tenderly and distribute evenly throughout the cookies.
While cinnamon and nutmeg are traditional for carrot cake, you can certainly experiment with your favorite spice blends. A touch of ground ginger, allspice, or even a hint of cloves would complement the carrot and cream cheese flavors beautifully. Start with small additions and taste a tiny bit of the raw dough (without egg) or refer to other carrot cake spice blend recipes for inspiration to find your perfect balance.
Delicious Recipe Variations for Your Carrot Cake Cookies
While these **cream cheese stuffed carrot cake cookies** are perfect as is, they also lend themselves beautifully to customization. Feel free to experiment with these variations to suit your taste or simplify the process.
- Skip the Cream Cheese Filling: If you’re short on time or prefer a simpler cookie, you can absolutely make these without the cream cheese filling. The carrot cake cookie dough itself is incredibly flavorful and moist, making for a delicious standalone cookie. You could still top them with a dollop of cream cheese frosting after baking, or simply enjoy them plain.
- Omit the Carrot Decoration: The piped carrot decoration adds a charming visual touch, but it is completely optional. The cookies are just as delicious without it. If you’re looking for a quick and easy dessert, feel free to skip this step entirely. You could instead dust them lightly with powdered sugar or a simple drizzle of plain cream cheese glaze for a minimalist finish.
- Add Nuts or Raisins: For a classic carrot cake texture, consider folding in 1/2 cup of finely chopped walnuts or pecans, or 1/2 cup of golden raisins into the cookie dough along with the carrots. This adds an extra layer of texture and traditional flavor that many people adore in carrot cake.
- Citrus Zest Boost: A little citrus zest can brighten up the flavor profile significantly. Add 1 teaspoon of finely grated orange or lemon zest to the cookie dough along with the vanilla extract. The subtle citrus notes will complement the spices and carrots beautifully, adding a fresh dimension to your **homemade carrot cake cookies**.
Recommended Special Tools for Easy Baking
While not strictly necessary, having the right tools can make your baking experience much smoother and more enjoyable, especially when creating these delightful **stuffed carrot cake cookies**.
- Parchment Paper Sheets: Investing in premade sheets of parchment paper can significantly streamline your baking process. Unlike rolls, which can curl and be cumbersome to cut, pre-cut sheets lay flat and perfectly fit standard baking trays, making cleanup a breeze and ensuring even baking without sticking.
- Large Cookie Scoop: A good quality large OXO cookie scoop (2 TBSP or 2 oz capacity) is invaluable for achieving consistently sized cookies. Not only does it make portioning dough quick and mess-free, but it’s also essential for creating uniform wells to perfectly cradle the cream cheese filling, ensuring each cookie is perfectly stuffed.
Storing and Freezing Your Carrot Cake Cookies
To keep your **carrot cake cookies with cream cheese filling** fresh and delicious for as long as possible, proper storage is key. The cream cheese filling means these cookies require refrigeration.
Store the baked and cooled carrot cake cookies in an airtight container in the refrigerator for up to 5 days. Placing a piece of parchment paper between layers of cookies can help prevent them from sticking together and preserve their decorative frosting.
Freezing Baked Cookies
For longer storage, these **stuffed carrot cake cookies** freeze exceptionally well. Place the completely cooled cookies in a single layer on a baking sheet and freeze for about an hour until firm. Once firm, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, ensuring as much air is removed as possible to prevent freezer burn. They can be frozen for up to 30 days. To enjoy, simply thaw the cookies at room temperature for 1-2 hours or overnight in the refrigerator before serving. They taste just as fresh as the day they were baked!
Discover More Irresistible Cookie Recipes
If you loved these **chewy carrot cake cookies**, you’re in for a treat with our other fantastic cookie creations. Expand your baking repertoire with these crowd-pleasing recipes:
- Classic Oatmeal Cream Pies: Soft, chewy oatmeal cookies sandwiched with a sweet, creamy filling.
- Decadent Brown Butter Brookie Bars: The best of both worlds – a rich brownie base topped with a chewy chocolate chip cookie layer.
- Oreo Cheesecake Cookies: A dream come true for Oreo lovers, combining cookies, cream, and cheesecake in one bite.
- Delicate Peach Cookies: Light, tender cookies with a hint of peach flavor, perfect for a subtle sweet craving.
- Classic Oatmeal Chocolate Chip Cookies: A timeless favorite, offering a hearty and comforting twist on the traditional chocolate chip cookie.
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Carrot Cake Cookies
Ingredients
Cheesecake Filling
- 6 oz Cream cheese, room temperature
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
Carrot Cookies
- 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
- 1 tsp Pure vanilla extract
- 2 Large egg yolks, room temperature
Frosting for Decoration
- 2 oz Cream cheese, room temperature
- 2 TBSP Unsalted butter, room temperature
- 3/4 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Cheesecake Filling
- In a small bowl using a hand mixer, beat the cream cheese on high speed until creamy. Add in the sugar and vanilla and mix until combined.
- Place wax paper on a cookie sheet. Use a 1/2 TBSP to scoop 14 cheesecake dollops. Place in the freezer. Let it freeze until solid.
Carrot Cake Cookies
- Grate the carrots using the fine grater. Also, make sure its a packed 1 cup. Then, use 2 paper towels to soak it up. Repeat until a lot of the moisture is taken out.
- In a medium bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg.
- Using a mixer, mix the melted butter (make sure it is cooled completely), brown sugar, and sugar on high speed for 2 minutes.
- Add in the grated carrots, vanilla, and egg yolks. Mix on medium until combined.
- Add in the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to absorb into the dough.
- Use a large cookie scoop ( 2oz or 2 TBSP) and scoop the dough. Before removing the cookie dough ball from the scoop. Press your thumb into the dough. Create a deep well into the cookie. Place the frozen cheesecake dollop into the hole. Then, cover the cheesecake filling with the cookie dough. Place the cookies back in the freezer for 10 minutes to get them cold before baking to prevent the wetness from causing spreading.
- Place 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time. Bake for 13-15 minutes. Be careful not to jostle the cookies too much and deflate the cheesecake.
- Let the cookies sit on the cookie sheet for 10-15 minutes before transferring to a cooling rack. They taste best if stored in the fridge.
Frosting for Decoration
- This part is optional, but it makes the cookies so cute! Using a hand mixer, beat the cream cheese and butter on high speed. Then, add in the powdered sugar and vanilla and mix until smooth.
- Place 2/3rds of the frosting in one small bowl and the other 1/3rd into another bowl. Use food gel dye to dye the bowl with more frosting orange and the other green.
- Pipe one carrot on top of the cookies. I used Wilton 4 for the carrot and Wilton 65 for the leaves.
Notes
High altitude baking: If baking at high altitude, add an extra 2 TBSP of flour to the cookie dough to help with structure and prevent excessive spreading.
Room temperature ingredients: For the best results and smooth incorporation, pull out dairy ingredients (cream cheese, butter, egg yolks) 2 hours before baking to allow them to reach room temperature.