Description
A delightful fusion of zucchini carrot cake and cheesecake in cookie form, perfect for a sweet treat.
Ingredients
Scale
For the Crust:
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
- Gradually mix in the dry ingredients, then fold in grated zucchini and carrot.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Drop tablespoon-sized portions of cookie dough onto the baking sheet. Make a small well in each and fill with a teaspoon of cream cheese mixture. Cover with more cookie dough.
- Bake for 12-15 minutes or until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.