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Funfetti cookies displayed next to each other after they are assembled

Funfetti Cookie Sandwiches

5 from 9 votes
Created by Mariam E.
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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings



  • 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


  • 1 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1 tbsp milk


  • 1/2 cup rainbow sprinkles


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.


  • 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.


  • 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.


Calories: 536kcal | Carbohydrates: 72g | Protein: 1g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 208mg | Potassium: 40mg | Sugar: 70g | Vitamin A: 872IU | Calcium: 23mg | Iron: 1mg
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