– 6 oz Cream cheese room temperature – 3 tablespoon White granulated sugar – 1 teaspoon Pure vanilla extract – 3 cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 1 cup Finely grated carrots Make sure to grate them fresh. Don't use pre-shredded – 1 teaspoon Pure vanilla extract – 2 Large egg yolks room temperature – 2 oz Cream cheese room temperature – 2 tablespoon Unsalted butter room temperature – ¾ cup Powdered sugar sifted – 1 teaspoon Pure vanilla extract
Beat cream cheese on high speed in a small bowl with a hand mixer until creamy. Add sugar and vanilla and stir well.Line a cookie sheet with wax paper. Using a ½ tablespoon, scoop 14 cheesecake dollops. Put in freezer. Freeze until solid.
1
Finely grate carrots. Make it a full 1 cup. Use two paper towels to absorb it. Repeat until most of the moisture is gone.Mix flour, baking soda, salt, cinnamon, and nutmeg in a medium basin.
2
Mix the melted butter (cooled fully), brown sugar, and sugar on high speed for 2 minutes.Mix in shredded carrots, vanilla, and egg yolks. Medium-mix until blended.
3
Stir in the dry ingredients on low speed until mixed.Heat the oven to 350°F. Use parchment on two cookie sheets. Rest the dough for 10 minutes to absorb gluten.
4
Large cookie scoop (2oz or 2 TBSP) scoop dough. Remove the cookie dough ball from the scoop. Touch the dough with your thumb. Make a deep cookie well.
5
The hole should hold the frozen cheesecake dollop. Cover cheesecake filling with cookie dough. Put the cookies back in the freezer for 10 minutes before baking to avoid spreading.
6
Place 6 cookie dough balls per sheet. Single-sheet baking. Bake 13-15 minutes. Avoid shaking cookies and inflating cheesecake.Transfer the cookies to a cooling rack after 10-15 minutes on the baking sheet. Refrigerated ones taste best.
7
This is optional but makes the cookies cute! Beat butter and cream cheese with a hand mixer on high. Add powdered sugar and vanilla and stir well.Split the frosting into two small bowls.
8
Color the bowl with extra icing orange and the other green using food gel color.Pipe one carrot on cookies. I used Wilton 4 for carrots and 65 for foliage.
9