carrot cake thumbprint cookies
When life gives you the choice between cookies and cake, it’s just not fair to have to choose. Thankfully, these carrot cake thumbprint cookies don’t make you have to decide.
They’re so nice like that. And they happen to be delicious, too.
Because I mean, when you combine the flavors of carrot cake into a cookie and then fill it with a tangy, jam-swirled frosting, how could they not be?
Cake, meet cookie. Cookie, meet face. Repeat as needed. That’s how my Thursday is going to go. How about yours?
I stumbled upon the recipe for these cookies in my March issue of Martha Stewart Living (love her, love the magazine, I want to live in it), and I was immediately drawn to the idea of a cookie-cake combination. Then I looked at the ingredient list and noticed something strange — or rather, unusual.
There’s goat cheese in the frosting! And since I love goat cheese, this was a major plus for me. The result is a cookie filling that is tangy and creamy and smooth and perfectly complementary to the crunchy, chewy texture of the cookie. Of course, if you’re not a goat cheese fan, you can substitute it for cream cheese. Either way, you’ve got a winning dessert right here, just begging to be an adorable addition to the Easter brunch or dinner menu.
These are a perfectly acceptable breakfast, by the way. I should know. Ahem.Print
Carrot Cake Thumbprint Cookies
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 mins
- Yield: 18 cookies 1x
- 1/2 cup (1 stick) unsalted butter, melted, plus 1/4 cup (1/2 stick), room temperature, for frosting
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk, room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup old-fashioned rolled oats
- 3/4 cup packed fine-grated carrots (about 3)
- 1/4 cup golden raisins, chopped
- 3/4 cup pecans, finely chopped
- 1/4 cup powdered sugar
- 2 ounces goat cheese or cream cheese, room temperature
- 1 1/2 teaspoons fig or apricot jam
- Heat oven to 350 degrees F. In large bowl, whisk melted butter, sugars and egg yolk. In separate medium bowl, whisk flour, cinnamon, ginger and salt. Stir flour mixture into butter mixture to combine. Stir in oats, carrots and raisins just until dough forms. Cover and refrigerate 30 minutes.
- Roll dough into 1 1/2-inch balls; roll balls in chopped pecans to coat. Space 2 inches apart on parchment paper-lined baking sheets. Bake 10 minutes. Remove from oven; use back of wooden spoon to press indent into center of each cookie. Bake until set and lightly golden, 10 to 12 more minutes. Transfer to cooling rack to cool completely.
- In small bowl, beat remaining butter and powdered sugar on medium speed until smooth. Beat in goat cheese until smooth. Stir in fig jam. Pipe or spoon frosting into center of fully cooled cookies.
These look absolutely amazing! I’m loving the goat cheese in the frosting! 🙂
These look so great!
These will totally win me some brownie points with my hubby – he is such a sucker for carrot cake. Thanks! 😉
I love Martha too and always seem to draw inspiration from her magazine. Goat cheese in the frosting?? SOLD!!!
We agree! Life isn’t fair if you have to choose between two treats! This double duty recipe is perfect! Thanks!
These looks wonderful!!
These look wonderful! And these cookies are perfect if you want just one bite-not a whole piece of cake!
Omg, you are killing me with these!!! These cookies look perfect girl!
You are so creative! What a great idea to put carrot cake into cookie form. These look darling! 😀
Hello! I just stumbled on your blog from having an overwhelming amount of carrots and found this great recipe. I was wondering if you’ve tried to freeze these, possibly before baking and or storing extra goat cheese filling in the freezer or fridge for extended amount of time? Thanks for your comments ? Happy quarantine!
Nathalie, Hello! I have not tried to freeze these cookies but I *think* you could freeze the cookies unfilled, and then add in the filling fresh (I wouldn’t recommend freezing the filling). I hope that helps! Stay safe and be well.
I am thinking chopped candied ginger might be really good in this!
Love the cookie cake combo! These definitely deserve a place on the table at Easter!
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Do you think I could refrigerate the dough longer if I needed to? Like say, for 2 days?
Thanks so much!
I love carrot cake and that thumbprint of frosting is heaven!
Ooh I love the twist on these especially with the goat cheese in the frosting! I’ve never tried that! Going to have to now 🙂