Carrot Cake Sandwich Cookies take everything you love about my classic homemade carrot cake and tuck it into two soft, chewy carrot cake cookies with a dreamy cream cheese marshmallow filling in the middle. They’re warmly spiced, packed with real carrots, and perfectly sweet with that fluffy, bakery-style center. They’re perfect for Easter dessert tables, spring gatherings, or anytime you want a handheld treat that feels a little extra special.
Ingredients & Substitutions
- All-Purpose Flour: Gives the cookies structure while keeping the crumb soft. For best results, fluff the flour, spoon it into the measuring cup, and level it off.
- Baking Soda & Baking Powder: Work together to give the cookies lift while keeping them tender.
- Cinnamon, Nutmeg & Ginger: A cozy blend that brings that classic carrot cake flavor to every bite. Pumpkin pie spice can be used in place of all three (about 2 teaspoons total).
- Butter: Using melted butter (I prefer unsalted) creates a rich flavor and helps the cookies stay chewy. Let it cool a bit before mixing so the egg blends in smoothly. If using salted butter, you may want to lessen the kosher salt.
- Light Brown Sugar & Granulated Sugar: Brown sugar adds moisture and softness, while granulated sugar keeps the sweetness balanced.
- Egg & Vanilla: Provide richness and help bind the dough. Room temperature ingredients incorporate more easily. Out of eggs? Check out my egg substitutes to try.
- Carrots: Grate the carrots small so they practically melt into the cookies, adding moisture and natural sweetness.
- Cream Cheese Marshmallow Filling: A fluffy blend of cream cheese, butter, marshmallow fluff, vanilla, salt, and confectioners’ sugar. It pipes beautifully, sets up nicely in the refrigerator, and makes these cookies feel like a bakery treat.
FAQs
Can I make the cookies ahead of time?
Yes. You can bake the cookies a day in advance. Let them cool completely, then store them in an airtight container at room temperature. Assemble with the filling when you’re ready to serve.
Why chill the filling?
A short chill helps the cream cheese marshmallow filling firm up, making it easier to pipe and helping the sandwiches hold their shape. It will still stay smooth and creamy.
How do I keep the cookies the same size for sandwiching?
A cookie scoop is your best friend here. Using the same amount of dough for each cookie helps create even pairs that fit together nicely. You can also use a round cookie cutter (slightly larger than your cookies) right out of the oven: Place it over the hot cookie and gently swirl to reshape the edges into a flawless circle!
Do these need to be refrigerated?
Because of the cream cheese filling, it’s best to store the assembled cookies in the refrigerator. Let them sit at room temperature for a bit before serving so the filling softens.
Serving Ideas
- Simple & Cozy: Slice and serve alongside a hot cup of coffee or tea. The soft, spiced cookies and creamy filling make for a perfect slow-morning treat or afternoon snack.
- Brunch-Ready: Pair with a fresh fruit platter for a brunch spread. They also go beautifully next to other baked goods like muffins (check out my best muffin recipes) or scones.
- Party-Perfect: Stack on a dessert table or place in individual cupcake liners for easy grab-and-go treats.
How to Store Carrot Cake Sandwich Cookies
Short-Term (2 to 3 hours): These cookies are best served shortly after assembly if kept at room temperature. Beyond a couple of hours, the filling can soften too much.
Refrigerator: Store the sandwiches in an airtight container for up to 5 days. The filling firms up nicely while staying creamy, making them perfect for make-ahead treats.
Freezer: Wrap each sandwich individually in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator before serving to maintain the soft, tender cookie texture.
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) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (110 g) finely grated carrots, lightly packed
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
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and whisk until fully combined.
- Stir in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
- Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely before assembling.
- While the cookies cool, make the sandwich filling.
Filling
- In a medium bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese and butter until smooth and creamy, scraping the sides of the bowl as needed.
- Add the marshmallow fluff, vanilla extract, and kosher salt. Mix on medium speed until smooth, about 30 seconds.
- Add confectioners’ sugar, one cup at a time, mixing on low speed until incorporated. Once all the sugar is added, increase speed to medium and beat until light and slightly fluffy, about 1 minute.
- Refrigerate the filling for 20 to 30 minutes before using if you want extra sturdiness; it will firm up beautifully while staying creamy.
- Spread the filling on the flat side of half the cooled cookies and top with the remaining cookies. Gently press to sandwich.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are incredible! The cookies are soft and perfectly spiced, and that marshmallow cream cheese filling takes them over the top.
Elizabeth
This is the perfect alternative to carrot cake if you ask me! I love these sandwich cookies!
Stephanie
Such a fun twist on carrot cake! Sweet, creamy, and easy to make. I’ll definitely bake them again.
Bella
The texture is perfect; tender cookies with a dreamy center. They taste like they came from a bakery.
