Funfetti Sandwich Cookies

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These Funfetti Sandwich Cookies are filled with a simple vanilla buttercream and are perfect for any type of celebration!

Funfetti Sandwich Cookies filled with vanilla buttercream

These Funfetti Sandwich Cookies are vanilla flavored sugar cookies loaded with rainbow sprinkles and filled with a delicious vanilla buttercream. They’re so colorful with perfectly crisp edges and chewy centers! These cookies are perfect for a birthday party or any type of celebration.

If you like cookie sandwiches try my Red Velvet Cookie Sandwiches or Halloween Ghost Sandwich Cookies!

Why You’ll Love These Homemade Funfetti Cookies

  • No chill time. Just scoop and bake the dough right away!
  • No boxes of cake mix required so they’re completely from-scratch!
  • They have chewy centers, crisp edges and great vanilla flavor.
  • They’re fun to eat because they’re full of brightly colored rainbow sprinkles!
  • The rainbow sprinkles can be easily swapped out for festive colors to match any holiday like in my Halloween Sprinkle Cookies!
  • The vanilla buttercream can be easily swapped out for ice cream to make little ice cream sandwiches!.

What Is Funfetti?

Funfetti is just vanilla cake with rainbow sprinkles added to the batter before baking. It doesn’t really taste any different from vanilla cake but the pop of color from the sprinkles makes it look so fun! In this case, our funfetti is a vanilla sugar cookie with rainbow sprinkles.

Which Sprinkles Are Best For Funfetti Cookies?

When making any type of funfetti dessert, whether it be cake, cookies, etc., you should always use jimmies sprinkles! You never want to use nonpareils because they tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.

Stack of Funfetti Sandwich Cookies filled with vanilla buttercream

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda & baking powder – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt later on. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Sprinkles – make sure that you use jimmies and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.

How To Make Funfetti Sandwich Cookies

1. Make the Funfetti Cookie Dough: In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.

2. Use a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.

3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the sprinkles and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and the sprinkles will bleed.

5. Using a 1 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired, you can press extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!

6. Bake funfetti cookies at 350°F for 8 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Funfetti Sandwich Cookies filled with vanilla buttercream

7. Make the Vanilla Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add confectioners’ sugar and mix on low until combined. Then add the vanilla extract and heavy cream or milk and beat until fluffy. Add salt to taste.

8. Pipe or spread a layer of vanilla buttercream onto half of the funfetti cookies then top with the remaining cookies. Store Funfetti Sandwich Cookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Pro Tips For Funfetti Sandwich Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! There should still be streaks of flour in the dough when you add the sprinkles. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here! Over mixing can also cause the sprinkles to bleed into the dough.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
  • Use jimmies sprinkles and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.
  • Try pressing some extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!
  • Try adding a little bit of almond extract to the dough for almond flavored funfetti cookies!

More Funfetti Recipes You’ll Love

My Favorite Cookie Tools

Funfetti Sandwich Cookies on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Funfetti Sandwich Cookies

Maria Azzarelli
These Funfetti Sandwich Cookies are filled with a simple vanilla buttercream and are perfect for any type of celebration!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 18 cookie sandwiches
Calories 198 kcal

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 1 tablespoon scoop)

Ingredients
  

Funfetti Cookie Dough

  • 165 g (1 1/4 cups + 1 tbsp) all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 150 g (3/4 cup) granulated sugar
  • 113 g (1/2 cup) unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 48 g (1/4 cup) rainbow jimmies sprinkles

Vanilla Buttercream

  • 113 g (1/2 cup) unsalted butter, softened
  • 120 g (1 cup) confectioners' sugar
  • ¼ tsp vanilla extract
  • 15 g (1 tbsp) heavy cream or milk
  • salt, to taste

Instructions
 

Funfetti Cookie Dough

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
  • Use a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the sprinkles and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and the sprinkles will bleed.
  • Using a 1 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired, you can press extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!
  • Bake funfetti cookies for 8 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Vanilla Buttercream

  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add confectioners’ sugar and mix on low until combined. Then add the vanilla extract and heavy cream or milk and beat until fluffy. Add salt to taste.
  • Pipe or spread a layer of vanilla buttercream onto half of the funfetti cookies then top with the remaining cookies.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Funfetti Sandwich Cookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 198kcalCarbohydrates: 25gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 59mgPotassium: 18mgFiber: 0.2gSugar: 17gVitamin A: 328IUCalcium: 10mgIron: 0.5mg
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5 from 3 votes (2 ratings without comment)

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