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Funfetti Sandwich Cookies are soft, homemade funfetti cookies with creamy buttercream frosting. A fun and easy dessert perfect for any celebration.
Funfetti Sandwich Cookies just instantly make your day better. Soft, buttery cookies filled with colorful sprinkles are sandwiched together with a vanilla buttercream frosting.
These funfetti sandwich cookies are soft, chewy, and slightly sweet. In addition to vanilla, these have almond extract in them. The almond gives them such a great depth of flavor. The cookies themselves are not overly sweet, so the buttercream frosting works perfectly with them.
These cookies are perfect for birthdays, celebrations, or just because. You can use any color sprinkles that you want to dress them up for holidays, birthdays, game day etc.
Ingredients You’ll Need
- Butter – I always bake with unsalted butter
- Granulated Sugar
- Vanilla Extract
- Almond Extract – you can skip and just use vanilla if you prefer
- Egg
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- Milk
- Powdered Sugar
- Sprinkles
Funfetti Sandwich Cookies
Ingredients
Cookies:
- 1 cup butter, softened
- 1 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 whole large egg
- 2 1/2 cups all-purpose flour
- 3 Tablespoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rainbow sprinkles
Frosting:
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 3 cups powdered sugar, about 1/2 the bag
- 1/2 cup rainbow sprinkles for decoration
Instructions
- In a large bowl, cream together butter and sugar until fluffy, about 2 minutes. Add vanilla, almond extract and the egg. Mix until well combined.1 cup butter, 1 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 whole large egg
- In a separate bowl, sift the flour and cornstarch together. Add the baking soda and salt. With the mixer on low speed, slowly pour in the flour. Stir until combined.2 1/2 cups all-purpose flour, 3 Tablespoons cornstarch, 3/4 teaspoon baking soda, 1/2 teaspoon salt
- Using a spatula, mix in the sprinkles. Be careful not to over mix, or the sprinkles will break and the color will bleed.1/2 cup rainbow sprinkles
- Using a small cookie scoop (1 Tablespoon), scoop balls of dough onto a baking sheet. Chill for 30 minutes.
- Preheat oven to 375°F.
- Gently press down on the cookies, this helps to make sure they have a slightly flat surface when making the sandwich cookies. Bake cookies for 9-11 minutes, until the edges are set and the tops appear dry. Remove from the oven and let cool for a few minutes on on the baking tray, then remove to a wire rack to cool completely.
- While the cookies are cooling you can make the frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it soft and spreadable.
- Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down.
- Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.
- Store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Funfetti Sandwich Cookies
- Make Cookie Dough. In a large bowl or an electric stand mixer, cream together butter and sugar until fluffy, about 2 minutes. Add in the vanilla, almond extract and the egg. Mix until well combined and the egg is fully incorporated. With the mixer on low speed, slowly pour in the flour, cornstarch, baking soda and salt. Stir until combined.
- Sprinkles. Using a spatula, mix in the sprinkles. Be careful not to over mix, or the sprinkles will break and the color will bleed.
- Shape. Scoop small balls of dough onto a baking sheet. Chill Dough for 30 minutes for the best results.
- Bake. Bake for about 10-12 minutes, until the edges are set and the tops appear dry. Allow the cookies to cool on the baking sheet for a few minutes before removing to a wire rack.
- Make Frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it spreadable.
- Fill. Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down.
- Roll. Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.
Recipe Tips & Suggestions
- Chill The Dough. I know this is an annoying step, and technically you can bake them right away if you really want to. But for thick, chewy, and soft cookies you want to chill them. This lets the butter solidify again, so they don’t spread. It also gives the ingredients time to meld together to give the cookies more flavor.
- Cornstarch. Don’t skip it. This helps gives the cookies the texture that you are looking for. It keeps them thick and they stay soft because it is in there. I use it in my Perfect Chocolate Chip Cookies for the same reason.
- Don’t Over Bake. This is the key to most desserts. You want the tops to appear dry, but just barely. The edges should be set, and just starting to turn golden, but not browned. They will continue to cook after you take them out of the oven. And for the best, soft, and chewy results you want slightly under baked cookies.
- Filling. I use my Vanilla Frosting Recipe for the filling of these cookies, but if you have a favorite, you can use that. You can also take a shortcut and use store bought frosting if you are in a hurry.
- Matching. When the cookies are cool organize them in pairs of cookies that are the same size and shape.
- Cookie Scoop. You can spread the frosting in the center when you fill them, but I like to use my small cookie scoop (1 Tablespoon). I think it is faster and easier.
Storage
Funfetti cookies will last for 4-5 days stored in an airtight container at room temperature, no need to refrigerate them.
If you are going to make them ahead, I would wait to add the frosting until you are ready to serve them. The frosting will freeze fine, so if this isn’t an option, you can freeze fully assembled. I just think they taste a little better and have a little bit better texture when you don’t freeze them already assembled.
You had me at funfetti! I’ve been meaning to try this recipe for a while, it’s been getting rave reviews all around!
I’m such a jerk for not seeing these sooner and commenting.
Congratulations on contributing to culinary.net!! That’s exciting! And, these cookies, they look amazing! Reminds me that I need to re-make them!
Oh God, don’t worry about it!!! These cookies have made their way around the internet, you have a great recipe!
I don’t think these could be any cuter.
These cookies are perfect for any party!
Do the fun fetti cookies keep over night?
Yep, they keep for a few days in an air tight container.