These Funfetti Cookie Sandwiches are as gorgeous as they are delicious. Chewy cookies with a velvety buttercream filling and of course lots of sprinkles! Easy to make, they’re perfect for parties, birthdays or any time.
These Cookie Sandwiches are wonderfully soft, chewy and slightly sweet, with a touch of vanilla extract. The cookies themselves are subtly sweet, so the buttercream frosting pairs perfectly with them. And of course there’s the sprinkles – these easy homemade cookies are guaranteed to put a smile on the face of anyone, from kiddos to great grandparents!
If you’re after other delicious cookie recipes, why not also try my Maamoul Cookies with Pistachio or my Almond Butter Chocolate Chip Cookies!
Why these Cookie Sandwiches are so good!
- Perfect for parties. These gorgeous and colorful sandwich cookies are such a crowd pleaser, they’ll add a rainbow to any birthday spread.
- Delicious. Soft and chewy vanilla cookies with a velvety buttercream filling, it’s a match made in heaven!
- Easy cookies. With only a few staple ingredients, these confetti cookies are quick to prep, cook and assemble!
Ingredients you’ll need
Cookies
- Unsalted Butter: Softened
- Granulated Sugar
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Vanilla Extract
- Eggs: Large
Buttercream Filling
- Unsalted Butter: Softened
- Vanilla Extract
- Powdered Sugar
- Milk
- Rainbow Sprinkles
How to make Funfetti Cookies
- Make the cookie dough. Brown the butter in a saucepan, allow to cool then mix together with the sugar, eggs, vanilla and butter. In another bowl, mix the dry ingredients then combine with the butter mixture. Allow to chill.
- Bake. Scoop the dough onto a baking tray and press down each dough ball to flatten. Bake for around 10 mins.
- Make the filling. In a stand mixer with a paddle attachment beat the butter until creamy then add in the other ingredients.
- Assemble: Spread the butter cream on a cookie then place a cookie of similar size on top. Finally, roll in sprinkles – enjoy!
Top Tips and recipe notes
- Make sure to chill your dough before scooping them onto the baking tray.
- If your buttercream feels a little loose, chill for about 15-20 minutes before assembling the cookies. This may happen based on room temperature.
- If the buttercream is too thick you can add 1 tablespoon or so of milk as needed.
- You can reduce the calories and sugar by reducing the amount of filling in the cookies. Adjust according to your preference.
FAQ’s
What is Funfetti?
Funfetti is really defined by…sprinkles! Rainbow sprinkles to be precise. Funfetti came onto the scene in 1989 when Pillsbury released their Funfetti cake mix, a vanilla cake mix with sprinkles. From there on Funfetti took off and is used for cookies, cupcakes, cakes and ice cream.
Can I change the filling?
I used a vanilla buttercream filling, it’s a dreamy creamy filling that works great with the cookies. You can use whatever filling you like and even add some natural food coloring to the buttercream for an extra pop of color!
How to store buttercream frosting
If you want to make the filling in advance and want to store buttercream frosting, just place it in an airtight container and keep it in the fridge. Buttercream frosting will last up to 2 weeks, but it’s freshest if you use it within 1 week.
Other delicious desserts
- Nutella Banana Nut Bread
- Super Moist Pear Cake
- Almond Joy Cheesecake Bars
- Brown Butter Blondies with M&M’s
I hope you enjoy all the recipes I share with you including these delicious and simple Funfetti Cookie Sandwiches. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Funfetti Cookie Sandwiches
Ingredients
Cookies
- 3/4 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 2 3/4 all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp vanilla extract
- 2 large eggs
Buttercream
- 1 cup unsalted butter softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 tbsp milk
Other
- 1/2 cup rainbow sprinkles
Instructions
The Cookies
- Place the butter in a medium saucepan over medium-high heat. The butter will melt and start to foam then orangey-brown bits will form on the bottom of the pan. This process should take about 5 minutes.
- Transfer the brown butter to a small bowl and chill until the butter has firmed up, but is still soft.
- In a large bowl using a hand mixer or a stand mixer beat the brown butter and the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and combine again.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk until well combined and free of lumps.
- Mix the dry ingredients into the butter mixture until just combined. Chill the dough for at least 30 minutes.
- Preheat your oven to 350° F. Line a baking sheet with parchment paper. Scoop about 1 1⁄2-2 tablespoons of cookie dough and roll into a ball. Place the dough balls on the prepared baking sheet at least 2 inches apart. Press the dough balls down slightly to flatten.
- Bake for 10-12 minutes, rotating the pan halfway through baking.Remove the cookie from the oven and allow them to cool completely on the cookie sheet.
The Buttercream
- Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter until it is very soft and creamy.
- Add the salt, vanilla, half of the powdered sugar, and milk and beat until fully combined and smooth. Add the rest of the powdered sugar and beat for 5-6 minutes or until the buttercream is fluffy. If the buttercream is too thick you can add 1 tablespoon or so of milk as needed.
Assembly
- Match each cookie up with a similar sized cookie.
- On the inside of one cookie spread a generous amount of buttercream. Place the other cookie on top and press down firmly to squish the buttercream all of the way to the edges of the cookies.
- Roll the edges of the cookies in the sprinkles until the buttercream is well coated.
Notes
- Make sure to chill your dough before scooping them onto the baking tray.
- If your buttercream feels a little loose, chill for about 15-20 minutes before assembling the cookies. This may happen based on room temperature.
- If the buttercream is too thick you can add 1 tablespoon or so of milk as needed.
- You can reduce the calories and sugar by reducing the amount of filling in the cookies. Adjust according to your preference.
Hello! Can I make these prior to the event, assemble and freeze? Thanks!
Yes, just individually wrap each one well with saran wrap and place them all in a freezer bag to prevent frost.