Funfetti Sandwich Cookies

These funfetti sandwich cookies are made entirely from scratch – no cake mix necessary. The base recipe is a chewy sugar cookie, to which melted butter and rainbow sprinkles are added to give the boxed funfetti effect. The filling is one of my very favorite simple buttercream recipes; I used it to make funfetti cupcakes last year, and it works just as well here.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • COOKIES:

  • 2

    cups cake flour

  • 2/3

    all-purpose flour

  • 3/4

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons, melted and slightly cooled

  • 1 1/4

    cup sugar

  • 2

    teaspoons vanilla extract

  • 1

    egg + 1 egg yolk

  • 1/2

    cup rainbow sprinkles

  • BUTTERCREAM FILLING:

  • 1

    tablespoon heavy cream

  • 1/2

    teaspoon vanilla extract

  • Pinch salt

  • 10

    tablespoons unsalted butter, at room temperature

  • 1 1/4

    cups confectioners' sugar

  • 1/4

    cup rainbow sprinkles

Directions

In a medium bowl, whisk together both flours, the baking soda and the salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Mix in the melted butter, vanilla, egg and egg yolk until completely incorporated. With the mixer on low, add the dry ingredients in two batches, beating just until the dough comes together. Fold in the sprinkles with a rubber spatula. Preheat oven to 375 F. Line two baking sheets with parchment paper. To make the filling: stir the heavy cream, vanilla extract and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add the confectioners' sugar a little at a time until it is completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the heavy cream mixture. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Add the sprinkles, and beat briefly on low speed to incorporate. {Note: the filling can be made a few days ahead and refrigerated. When you are ready to use it, let it come to room temperature and then beat briefly.}

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