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Carrot Zucchini Cake Cookies with Cream Cheese Filling

Carrot Zucchini Cake Cookies with Cream Cheese Filling

Description

Welcome to a sweet treat that brings the best of both worlds—vegetables and dessert—in one delicious bite! Our Carrot Zucchini Cake Cream Cheese Cookies are a delightful combination of rich, earthy flavors and creamy indulgence. Whether you’re a fan of carrot cake or zucchini bread, these cookies will hit the spot.

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup shredded zucchini
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 1 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Substitutions:

  • For a nut-free version, omit the pecans, or substitute them with sunflower seeds.
  • To make these cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be aware that this may slightly alter the texture of the cookies.

Instructions

  • Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
  • Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.
  • Add the Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until well combined.
  • Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the Vegetables and Nuts: Gently stir in the grated carrots, shredded zucchini, and chopped pecans until evenly distributed throughout the dough.
  • Prepare the Cream Cheese Filling: In another bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Assemble the Cookies: Scoop tablespoons of the cookie dough onto the prepared baking sheet, flattening each cookie slightly. Add a small dollop of the cream cheese mixture in the center of each flattened cookie. Cover with another tablespoon of cookie dough, sealing the edges gently to enclose the cream cheese filling.
  • Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment

Notes

  • Grate Your Veggies Finely: For a smoother texture in your cookies, ensure that your carrots and zucchini are grated finely. This will help them blend seamlessly into the dough.
  • Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
  • Chill the Dough: If you find the dough too sticky to handle, chilling it in the refrigerator for 20-30 minutes can make it easier to work with.

Find it online: https://optimalrecipes.com/carrot-zucchini-cake-cookies-with-cream-cheese-filling/