Funfetti Cookie Sandwiches

These are super weird times and I think we all use a little bit of extra joy in our lives. Personally, nothing brings me joy like a great cookie and some sprinkles. These Funfetti Cookie Sandwiches are sugar cookies with sprinkles baked inside, they are then filled with sweet buttercream and sandwiched together and rolled in extra sprinkles. They’re a dream, let me tell ya.

Funfetti Cookie Sandwhich BLOG (1 of 15)

Normally, I’d take the sweets I make to work or send them to work with my husband, but we’re both working from home, so I ended up munching on these Funfetti Cookie Sandwiches way more than I’d like to admit, but I also don’t regret it because they are stinking good, y’all.

Funfetti Cookie Sandwhich BLOG (15 of 15)

I think we all need to break out the sprinkles, sandwich some cookies, and celebrate the fact that we’re alive and eating cookies!

Funfetti Cookie Sandwhich BLOG (2 of 15)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Funfetti Cookie Sandwiches

Funfetti cookies sanwiched together with american buttercream and coated with extra sprinkles.
Prep Time15 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr 5 mins
Keyword: American Buttercream, Buttercream, Cookies, funfetti, funfetti cookies, sprinkles
Servings: 12 cookie sandwiches

Ingredients

For Cookies:

  • 2 sticks (226 grams) unsalted butter cold and cubed
  • 1 1/2 cup plus 2 tablespoons (321 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cup (330 grams) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup sprinkles
  • extra sprinkles for coating

For Buttercream:

  • 2 sticks (226 grams) unsalted butter softened
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 4 cups (454 grams) powdered sugar
  • heavy cream or milk as needed

Instructions

For Cookies:

  • Using a hand mixer or stand mixer, mix cold butter and granulated sugar for 4 minutes.
  • Add eggs and vanilla. Beat for 1 minute.
  • Fold in flour, baking soda, baking powder, and salt. Mix until just combined.
  • Fold in sprinkles. Chill dough for 30 minutes before baking.
  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.
  • Scoop about 1 1/2 to 2 tablespoons of cookie out and form into a ball. Place on prepared baking sheet about 3 inches apart.
  • Bake for 15-20 minutes or until the edges are golden brown. Remove from oven and allow to cool completely on the cookie sheet.

For Buttercream:

  • Using a stand mixer fitted with the paddle attachment, cream the butter until very soft and creamy.
  • Add the salt, vanilla, and half of the powdered sugar and beat until fully combined.
  • Add the rest of the powdered sugar and beat for 5-6 minutes or until fluffy.
  • If the buttercream is too thick add heavy cream or milk, a tablespoon at a time, until it reaches the desired consistency.

Assembly:

  • Pair off your cooled cookies according to size. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it. Roll the outside of the cookie in the extra sprinkles.

Funfetti Cookie Sandwiches

  1. Using a hand mixer or a stand mixer, (I used this hand mixer) mix the cold butter and granulated sugar. Beat for 4 minutes.
  2. Add the eggs and vanilla. Beat for 1 minute.
  3. Fold in the flour, baking soda, baking powder, and salt. Mix until just combined. You don’t want to over mix or your cookies will be tough.
  4. Fold in the sprinkles. Chill the dough for 30 minutes before baking. If you don’t already chill your cookie doughs before baking, you need to start! It’s not essential, so if you’re on a time crunch, don’t worry about it. But if you have the time chilling your dough will give you less spread and a better overall finished product.
  5. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat (these are my favorite).
  6. Scoop about 1 1/2 to 2 tablespoons of cookie out and form into a ball. Place on prepared baking sheet about 3 inches apart. These are supposed to be big cookies and they will spread quite a bit, so leave enough room in between each cookie.
  7. Bake for 15-20 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.

American Buttercream

  1. Using a stand mixer fitted with the paddle attachment, cream the butter until it is very soft and creamy. The butter needs to be really soft or your buttercream won’t be as fluffy as it should be.
  2. Add the salt, vanilla, and half of the powdered sugar and beat until fully combined.
  3. Add the rest of the powdered sugar and beat on medium speed for 5-6 minutes or until fluffy.
  4. If the buttercream is too thick add the heavy cream, 1 tablespoon at a time until it reaches the desired consistency.

Assembly

  1. Pair off your cooled cookies according to size, they need to be close to the same size so they don’t look weird sandwiched together. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it. Roll the outside of the cookie in the extra sprinkles.

Like this post? Visit my Recipe page to see more like it!

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