Fudgy Carrot Cake Cookies with Cream Cheese Swirl

1.Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. Transfer the frosting to a piping bag fitted with a star tip (or a Ziploc bag with the corner snipped) and chill in the refrigerator for at least 30 minutes while preparing the cookies.

2.Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper.

3.Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

4.Cream Wet Ingredients: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

5.Add Egg and Vanilla: Beat in the egg until just combined, then mix in the vanilla extract.

6.Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

7.Fold in Add-ins: Gently fold in the finely shredded carrots and chopped nuts (if using) using a rubber spatula.

8.Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. The cookies will spread slightly.

9.Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10.Frost the Cookies: Once the cookies are completely cool, pipe a generous swirl of the chilled cream cheese frosting onto the center of each cookie. Serve immediately or store in an airtight container in the refrigerator.