Delicious creme filling between two cake-like spice cookies makes these a fun fall treat. Enjoy these Creme Filled Spice Cakes for dessert, snacks, or even breakfast.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Sandwich cookies or flat cookies?
This recipe makes a nice big batch of cookies, about 22 sandwich cookies.
I love sandwich cookies. They’re so much fun. Take a look at some of my other favorites. Peppermint Brownie Sandwich Cookies, Animal Cracker Sandwich Cookies, Dulce de Leche Oatmeal Sandwich Cookies, Oatmeal Sandwich Cookies, Lemon Sandwich Cookies, and Italian Sandwich Cookies.
If you want, you can make the cookies and top each one with some of the frosting instead of making them into sandwich cookies. They are easier to make this way, and maybe easier to eat. Though, maybe not as much fun as a sandwich cookie. And, if they’re flat cookies you will get about 44 cookies, so more to go around for things like cookie exchanges and parties.
Of course, if you want to make a smaller batch, like 1/2 batch, this recipe is easily cut in half.
One of the other things I like about these is that the cakes themselves are fairly healthy. They’re made with whole-wheat flour and very little sugar.
I like to use sour cream in my baked goods; I think it adds a nice flavor and moistness. Feel free to use sour cream, or plain or vanilla yogurt. Any of these will work great. Vanilla yogurt will give more flavor than plain.
Raw egg advisory
The icing calls for raw egg whites.
I know that many people will have a problem with this. Risk of salmonella and all; everyone has been told the worst-case scenario for so long.
I can tell you, that I have been eating raw eggs all my life – hello cookie dough! – and I’ve never gotten sick from it. But, we all have to make the right decision for ourselves.
Make sure your eggs are clean, and follow safe food handling procedures.
In the U.S., our store-bought eggs are washed, so never leave them sitting on the counter, because all the protective covering of the egg has been washed off.
If the idea of raw eggs is just something you can’t get over, there are a few alternatives you can use: (affiliate links) egg white powder, meringue powder, egg beaters (or equivalent brand), or all egg whites (which are pasteurized).
I have not tried these substitutes; again, I have never seen the need.
Other fall treats
Kitchen tools you may need
Note: these are affiliate links
I find that an ice cream/ cookie dough scoop is so easy to use for measuring out nice round cookies.
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Creme Filled Spice Cakes Recipe
Creme Filled Spice Cakes
- 1 cup all-purpose flour
- 1 cup plus ¼ cup whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- pinch of salt
- 4 egg whites
- 3 teaspoons vanilla
- 1 cup plus ¼ cup sour cream or plain yogurt
- ¼ cup vegetable oil
- 6 tablespoons sugar
- Preheat oven to 400° F.
- Line a cookie-baking sheet with parchment paper.
- In a large bowl, combine both flours, baking powder, baking soda, spices, and salt. Mix well.
- In another bowl, combine remaining cake ingredients, egg whites, vanilla, sour cream, oil, and sugar, and mix well. Add wet ingredients to dry ingredients, mixing until all ingredients are moistened.
- Drop batter onto prepared baking sheet, using 1 scant tablespoon for each cake, making 44 cakes. Make the cakes as round as possible and keep them a couple inches apart.
- Bake 8 minutes. Remove to a cooling rack to cool completely before filling.
While cakes cool, prepare filling:
- Combine powdered sugar, vanilla and shortening until creamy. Fold in beaten egg whites.
- Make cookies: Place 22 cakes on a tray, flat side up. Spread filling onto each cake. Top each of these frosted cakes with an unfrosted cake, to create a sandwich. Wrap each cookie individually in plastic wrap, and store cookie sandwiches in the fridge.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.