1-Finely grate the carrots and blot them thoroughly with paper towels several times to remove any excess moisture, which helps keep your cookies from getting too soft.

2-Make the filling by combining the cream cheese, granulated sugar (2 ½ tablespoons or 32g), and vanilla extract (½ teaspoon). Beat until creamy, then portion into teaspoon-sized balls on waxed paper and freeze for 30 minutes until solid.

3-Make the dough by beating the softened butter (½ cup or 113g) with the brown sugar (½ cup or 110g) and granulated sugar (⅓ cup or 65g) until pale and fluffy. Add the egg and vanilla extract (1 teaspoon), mixing well, then gently fold in the grated carrots (½ cup or 56g).

4-In a separate bowl, whisk together the flour (1 ½ cups or 215g), baking soda (½ teaspoon), salt (½ teaspoon), cinnamon (1 teaspoon), ginger (¼ teaspoon), and nutmeg (⅛ teaspoon).

5-Fold the dry ingredients into the wet mixture just until combined, making sure not to over-mix for the best texture.

6-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for even baking.

7-Assemble the cookies by portioning the dough with a scoop, pressing a frozen cream cheese ball into the center of each, then wrapping the dough around it and rolling into a smooth ball.

8-Bake the dough balls 2-3 inches apart on the prepared sheets for 12-14 minutes, until they are golden and puffed.

9-Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

10-Store the cookies in the refrigerator if you’re keeping them longer than 2 days to maintain freshness.