These carrot cake sandwich cookies layer two soft, chewy cookies around a fluffy marshmallow cream cheese filling. Warm cinnamon, nutmeg, and ginger meet finely grated carrots in the dough, then a cool, creamy center holds the sandwich together. The cookies bake ahead easily, so you can fill them closer to serving. Add them to a dessert spread with Fireball Truffles.
Why You’ll Love This Recipe
- All the flavor of carrot cake in a handheld cookie
- Soft, chewy edges with a tender, lightly spiced center
- Fluffy filling that pipes cleanly after a short chill
- Easy to bake a day ahead and assemble when you need them
Tips for Success
- Grate the carrots on the fine side of a box grater so they blend into the dough instead of sitting in wet shreds.
- Let the melted butter cool slightly before adding the egg so the dough stays smooth.
- Mix the dry ingredients in only until the flour disappears. Overmixing makes the cookies tough.
- Use the same scoop for every cookie so the sandwiches line up evenly.
- Chill the filling for 20 to 30 minutes if you want it sturdy enough to pipe and hold its shape.
Ingredients and Substitutions
All-Purpose Flour
Builds structure without making the cookies dry. Spoon and level it, or weigh it, so the dough stays soft. A 1:1 gluten-free baking blend can stand in if needed; the cookies may spread a little more.
Baking Soda and Baking Powder
Used together so the cookies lift and stay tender. Do not swap one for the other.
Cinnamon, Nutmeg, and Ginger
This mix is what makes the dough taste like carrot cake. In a pinch, use 2 teaspoons pumpkin pie spice in place of all three.
Unsalted Butter
Melted butter keeps the cookies chewy. Let it cool slightly before adding the egg. If you only have salted butter, skip the extra pinch of salt in the filling and reduce the cookie salt to ¼ teaspoon.
Sugar
Brown sugar adds moisture; white sugar keeps the sweetness in check. Dark brown sugar works if that is what you have. The cookies will taste a little deeper and stay a bit softer.
Egg and Vanilla
The egg binds the dough. Room-temperature eggs mix in more evenly. The cookies use 1 ½ teaspoons vanilla for a little more warmth in the finished sandwich. Vanilla bean paste can replace extract in equal amount.
Carrots
Finely grate fresh carrots and pack them lightly. Do not use pre-shredded bagged carrots; they are too dry and thick. No need to squeeze out the moisture.
Cream Cheese
Full-fat block cream cheese gives the filling body. Avoid whipped tubs; the filling will be too loose.
Marshmallow Fluff
Marshmallow creme is the same thing here. Do not substitute melted marshmallows; the texture will not be as smooth.
Confectioners’ Sugar
Sweetens and thickens the filling. If the filling feels stiff after chilling, beat in 1 teaspoon of milk at a time until it spreads easily.
Storage Tips
Refrigerate assembled sandwiches in an airtight container for up to 5 days. Let them sit out briefly before serving so the filling softens. For longer storage, wrap each sandwich and freeze for up to 2 months; thaw in the refrigerator.
Soft Carrot Cake Sandwich Cookies
Ingredients
Carrot Cake Cookies
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (110 g) finely grated carrots, lightly packed
Marshmallow Cream Cheese Filling
- 4 ounces cream cheese, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ cup marshmallow fluff or marshmallow creme
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- 2 cups (250 g) confectioners’ sugar
Instructions
Carrot Cake Cookies
- Heat the oven to 350°F. Line two large baking sheets with parchment paper.
- Whisk the flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger in a medium bowl.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla.
- Stir in the grated carrots.
- Add the dry mixture and stir just until no dry flour remains.
- Scoop 2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
- Bake 10 to 12 minutes, until the edges look set and the centers still look slightly soft.
- Cool on the sheets for 5 minutes, then move to a wire rack and cool completely.
Filling and Assembly
- Beat the cream cheese and butter until smooth, scraping the bowl as needed.
- Mix in the marshmallow fluff, vanilla, and salt until combined.
- Add the confectioners’ sugar 1 cup at a time on low speed. Once it is incorporated, beat on medium speed for about 1 minute, until light.
- Chill the filling for 20 to 30 minutes if you want a firmer, pipeable texture.
- Spread or pipe filling on the flat side of half the cookies. Top with the remaining cookies and press gently.
This recipe was inspired by the Carrot Cake Sandwich Cookies by Iambaker.net