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Biscoff Filled Carrot Cake Cookies

These springy cookies are perfect for Easter! Soft carrot cake cookies are packed with spices like cinnamon and ginger, and swirled with shredded carrot. To make these extra special they get filled with gooey cookie butter that perfectly compliments the carrot cake flavors. These cookies MUST be eaten warm for a soft and gooey spring time cookie.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings: 15 cookies
Ingredients Method

Ingredients
  

  • ⅔ cup shredded carrots
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup cookie butter I used Biscoff brand

Method
 

Prep the carrots
  1. Place the shredded carrot in a bowl lined with paper towels. Press another towel on top and blot out some of the moisture. Set aside.
Make the dough
  1. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium speed until smooth and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. Set aside.
  2. In a smaller mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Pour the dry ingredients into the wet and beat on low speed until just combined. Add the blotted carrot and mix until combined. The dough will be sticky. Cover the bowl with cling wrap and chill in the refrigerator for an hour and a half.
While the dough chills, prepare the cookie butter.
  1. Line a small baking sheet with parchment paper. Using a greased teaspoon, scoop out 15 little balls of cookie butter and place them on the baking sheet. I usually make a few extra in case I end up having more than 15 cookies. The balls don't need to be perfectly round, just try and make them all about the same size. This will be a little messy. Loosely cover the baking sheet with cling wrap and place in the freezer for at least 30 minutes or until ready to use.
Assemble the cookies.
  1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicone baking mat.
  2. Roll the chilled cookie dough into balls about 2 Tablespoons in size. Break each ball in half and press one of the frozen cookie butter balls into one of the halves, then press the other half of dough on top and use your fingers to shape it into a ball, making sure none of the cookie butter is peaking out. (If you're feeling lost on how to shape them, take a look at the TikTok embedded above)
  3. Bake for 10-12 minutes or until the cookies look set and browned on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before eating. Eat the cookies warm! They all keep for up to 5 days but they will become somewhat dry and the cookie butter will firm up.