Fire Spiced Carrot Cake Cookies
These Fire-Spiced Carrot Cake Cookies combine warm cinnamon, ginger, and nutmeg with a creamy filling, offering a cozy, spiced treat perfect for early spring celebrations.
Servings: 8 cookies
Equipment
- 3 mixing bowls one for cream cheese filling, two for wet and dry ingredients
- 1 whisk or hand mixer
- 1 Grater
- measuring cups and spoons
- 1 spatula or wooden spoon
- 1 Baking Sheet
- Parchment Paper
- scoop or spoon for scooping the dough
Ingredients
Dough
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp celtic sea salt
- ½ cup finely grated carrots
- ½ cup melted butter
- ¾ cup brown sugar
- 1 egg yolk
- ½ tsp vanilla extract
Filling/Frosting
- 1 cup softened cream cheese
- 3 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
Instructions
- Create the filling/frosting by mixing the softened cream cheese, brown sugar, vanilla, cinnamon, ginger and nutmeg in a bowl. Set half aside for the frosting. Take the other half and scoop 1 tbsp dollops onto a tray with parchment paper and freeze for around 40 minutes.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt. In a separate bowl, mix the melted butter, brown sugar, egg yolk, vanilla and finely grated carrots. Gradually combine the wet and dry ingredients until a soft dough forms. Let the dough chill in the fridge for 10 minutes.
- Scoop small portions of the dough and flatten slightly. Take your frozen filling dollops, place them in the center of the dough and wrap the dough around it until it's a flat ball.
- Bake for 13-15 minutes at 350F, or until the cookie is cooked all the way through. Let the cookies cool then garnish with frosting and grated carrots.