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