Funfetti Cookie Sandwiches (Edit recipe)

Funfetti Cookie Sandwiches are loaded with rainbow-colored sprinkles and sandwiched with an irresistible light and airy cream cheese frosting. The combination of granulated sugar and brown sugar creates soft and chewy cookies for the perfect bite.

25 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	17 g
Carbohydrates:	37 g
Protein:	8 g
Cholesterol:	40 g
Sodium:	156 mg
Fiber:	0 g
Sugars:	27 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 15

Ingredients

Funfetti Cookies

315 grams All Purpose Flour, (2 1/4 cups)
1 tsp Baking Soda
0.5 tsp Salt
170 grams Unsalted Butter, (3/4 cup)
165 grams Granulated White Sugar, (3/4 cup)
55 grams Light Brown Sugar, (1/4 cup)
2 tsp Pure Vanilla Extract
1 whole Egg
80 grams Sprinkles, (1/2 cup)

Cream Cheese Frosting

113 grams Unsalted Butter, (1/2 cup)
113 grams Full Fat Cream Cheese, (4 ooz)
450 grams Powdered Sugar, (1 pound)
2 tsp Pure Vanilla Extract
1 Tbsp Heavy Cream (Whipping Cream), or as needed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix until light and fluffy, about 2-3 minutes.
Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.
Reduce the mixer to low speed. Add the dry ingredients and mix until combined. Add the sprinkles and mix until incorporated.
Scoop the dough into 1 1/2 tablespoons and arrange on the prepared baking sheets leaving 2 inches between each cookie. Gently press down on each cookie to slightly flatten.
Bake for 10-11 minutes, one baking sheet at a time, until cookies are lightly browned around the edges (but the center is still soft). Allow cookies to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
Add the powdered sugar and vanilla and mix on low speed until completely incorporated.
Add 1 tablespoon of cream or milk for a thinner consistency. Increase the mixer to high speed and beat for 2-3 minutes.
Arrange half of the cookies on a work surface with the bottoms facing up. Using a piping bag fitted with a pastry tip, pipe the frosting in the middle of the cookies, leaving a 1/2-inch border. Top with the remaining cookies and gently sandwich them together.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Freezer: Store cooled, unfrosted cookies in a freezer-safe container and freezer them for up to 3 months. Thaw in the refrigerator overnight and frost before serving. Make-ahead: Refrigerate the cookie dough for up to 3 days before baking. Mix the cream cheese frosting up to 1 week in advance and refrigerate.