Description
Zucchini Carrot Cake Cheesecake Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped pecans
1/2 cup shredded coconut (optional)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat together the butter, and granulated sugar until creamy. Add the eggs and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots, zucchini, chopped pecans, and shredded coconut if using.
In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
Scoop out a tablespoon of cookie dough, flatten it slightly in your hand, and add a small dollop of the cream cheese mixture in the center. Top with another tablespoon of cookie dough and seal the edges to encase the cheesecake filling.
Place the cookies on the prepared baking sheet, leaving enough space between each cookie. Bake for 12-15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 260 kcal per cookie | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure all ingredients are at room temperature, especially the butter and cream cheese, for smooth mixing. Grate the carrots and zucchini using the fine side of a box grater, then gently squeeze them in a clean kitchen towel to remove excess moisture. This prevents soggy cookies. When combining wet and dry ingredients, mix only until no flour streaks remain to avoid tough cookies. For the filling, beat the cream cheese mixture until completely lump-free.
To assemble, use a cookie scoop for even portions. Flatten the first dough portion into a disc in your palm, add about a teaspoon of filling, then top with a second flattened portion. Carefully pinch and roll the edges to seal completely, ensuring no filling leaks during baking. Bake one sheet at a time in the center of the oven for even heat distribution.
Serving Suggestions
These cookies are versatile. Serve them slightly warm for a gooey, decadent treat, or at room temperature for a firmer texture. They pair wonderfully with a cup of coffee or chai tea. For a special dessert, crumble a cookie over vanilla ice cream or Greek yogurt. Garnish with a light dusting of powdered sugar or a drizzle of simple cream cheese glaze made from thinned leftover filling.
How-to Summary
In summary, create these cookies by: 1) Mixing the spiced carrot-zucchini cookie dough. 2) Preparing a sweet cream cheese filling. 3) Encasing spoonfuls of filling between two portions of dough. 4) Baking until golden. The key steps are removing moisture from the vegetables and sealing the edges tightly.
Frequently Asked Questions
Can I make these cookies ahead of time? Yes. You can assemble the unbaked cookies and freeze them on a sheet pan before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Can I omit the nuts or coconut? Absolutely. The nuts can be omitted for allergies or replaced with oats. The coconut is optional and can be left out without adjusting other ingredients.
How should I store these cookies? Store cooled cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They can also be frozen for up to 3 months.
My filling leaked. What happened? Leaking usually occurs if the filling dollop is too large or if the dough edges aren’t sealed properly. Ensure you use a teaspoon of filling and completely pinch the seams.
Can I use pre-shredded carrots? It’s not recommended. Pre-shredded carrots are often too thick and dry. Freshly grated carrots integrate better and provide superior moisture and flavor.
Common Mistakes to Avoid
Avoid these pitfalls: Do not overmix the dough after adding the flour, as it develops gluten and leads to dense cookies. Do not skip squeezing the moisture from the zucchini and carrots. Do not overfill the cookies with cream cheese, as it will burst through. Do not place dough balls on a warm baking sheet, as it will cause them to spread prematurely. Finally, do not overbake; the cookies will continue to set as they cool on the sheet.
Conclusion
These Zucchini Carrot Cake Cheesecake Cookies are a creative and delicious twist on classic flavors, combining moist spice cake with a tangy cream cheese surprise. By following the detailed guide and avoiding common errors, you can master this impressive treat. Perfect for gatherings, lunchboxes, or a sweet snack, they are sure to become a beloved recipe in your collection. Enjoy the process and the delightful results!