Description
Carrot Cake Cheesecake Cookies are a delightful fusion of soft carrot cake and creamy cheesecake, perfect for satisfying your sweet tooth any day of the week.
Ingredients
- All-Purpose Flour
- Shredded Carrots
- Cream Cheese
- Cinnamon
- Nutmeg
- Brown Sugar
- Eggs
- Baking Powder
- Baking Soda
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat butter and brown sugar until creamy. Add eggs and vanilla extract; mix until combined.
- Gently fold in shredded carrots. For the cream cheese filling, beat cream cheese with sugar until smooth.
- Drop dollops of dough onto prepared sheets and slightly press down. Bake for 12-15 minutes until golden around the edges but soft in the center.
- Allow to cool briefly on baking sheets before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg