Ingredients
Method
Step 1: Prep the Oven
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 4: Mix the Dough
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, pecans, and white chocolate chips.
Step 5: Make the Filling
- In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Step 6: Shape the Cookies
- Take a scoop of cookie dough, flatten it slightly, and add a teaspoon of the cream cheese filling to the center. Cover with another flattened scoop of dough, sealing the edges to enclose the filling completely. Repeat for all cookies.
Step 7: Bake
- Arrange the cookies on the baking sheets, leaving space between them. Bake for 12–15 minutes or until the edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 8: Serve
- Serve warm or store in an airtight container for later. Enjoy the soft, spiced cookies with their luscious cream cheese centers!
Notes
- Use freshly grated carrots for the best flavor and moisture.
- If the dough is sticky, refrigerate for 20 minutes before shaping.
- Store cookies in the refrigerator for up to 5 days.