Description
Get ready for a cookie that combines the best of carrot cake and cheesecake!
These Carrot Cake Cheesecake Cookies are soft, flavorful, and oh-so-delicious!
Here’s what you need:
Dry Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
Wet Ingredients:
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup grated carrots
– 1/2 cup cream cheese, softened
Optional Add-ins:
– 1/2 cup chopped walnuts or pecans
– 1/2 cup raisins or currants
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the grated carrots, cream cheese, and any optional add-ins like nuts or raisins.
7. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 12-15 minutes, or until the edges are golden.
9. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delightful cookies with a cup of tea or coffee!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a medium bowl, thoroughly whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract until smooth. With the mixer on low, gradually add the dry ingredient mixture, mixing just until no flour streaks remain. Use a spatula to gently fold in the grated carrots, softened cream cheese, and your chosen add-ins. The dough will be soft. Drop rounded tablespoons of dough onto your prepared sheets, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges are set and lightly golden. The centers may look soft. Let cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Serving Suggestions
These cookies are fantastic on their own but can be elevated for special occasions. For an extra treat, drizzle them with a simple cream cheese glaze made from powdered sugar, cream cheese, and a splash of milk. Serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a decadent dessert. They pair perfectly with a hot cup of coffee, chai tea, or a cold glass of milk.
How-to Summary
In short: Whisk dry ingredients. Cream butter and sugars, then add egg and vanilla. Mix in dry ingredients. Fold in carrots, cream cheese, and add-ins. Scoop onto a parchment-lined sheet. Bake at 350°F for 12-15 minutes. Cool and enjoy.
Frequently Asked Questions
Can I use pre-shredded carrots?
It’s best to grate whole carrots yourself. Pre-shredded carrots are often too dry and thick, which can affect the cookie’s moisture and texture.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months.
Can I make the dough ahead of time?
Yes, you can chill the dough in the refrigerator for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
My cookies spread too much. What happened?
This usually means your butter was too warm or the dough wasn’t chilled. Ensure your butter is softened but not melted, and consider chilling the scooped dough for 20 minutes before baking.
Can I omit the nuts due to an allergy?
Absolutely. The cookies are delicious without them. You can add extra raisins or simply leave the add-ins out entirely.
Common Mistakes to Avoid
Avoid overmixing the dough once the flour is added, as this develops gluten and leads to tough cookies. Ensure your cream cheese is fully softened to avoid chunky streaks in the batter. Do not overbake; the cookies will continue to set as they cool on the sheet. Finally, measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to prevent dry, dense cookies.
Conclusion
These Carrot Cake Cheesecake Cookies are the ultimate fusion dessert, delivering the beloved spiced flavor of carrot cake in a soft, portable cookie form. With the rich tang of cream cheese in every bite, they are sure to become a new favorite for bake sales, holiday trays, or a simple afternoon treat. By following the detailed guide and tips provided, you can easily master this recipe and impress everyone who tries one. Happy baking!