Description
Playful funfetti sandwich cookies bring childhood memories to life with their sprinkle-studded charm. Sweet vanilla buttercream nestles between two delicate, colorful cookies, creating a nostalgic treat you’ll savor with pure delight.
Ingredients
Scale
Funfetti Sandwich Cookies
Main Ingredients:
- 1.5 cups (180g) all-purpose flour
- 0.33 cup (30g) almond flour
- 0.75 cup (170g) unsalted butter, room temperature
- 0.5 cup (100g) granulated sugar
- 1 large egg (57g), room temperature
- 0.33 cup sprinkles
Dry Ingredients:
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Flavor Enhancers:
- 1 teaspoon (5 milliliters) clear vanilla extract
- 0.25 teaspoon almond extract (optional)
Cream Cheese Frosting Ingredients:
Main Ingredients:
- 0.5 cup (113g) unsalted butter, room temperature
- 4 ounces (112g) cream cheese, room temperature
- 2 cups (150g) powdered sugar, sifted
Flavor Enhancers:
- 1 teaspoon (5 milliliters) clear vanilla extract
- 0.5 teaspoon salt
Liquid Ingredient:
- 1–2 tablespoons (15–30 milliliters) milk
Instructions
- Sift together flour, almond flour, baking powder, and salt in a bowl, ensuring even distribution of dry ingredients.
- Cream butter and sugar in a mixing bowl using medium-high speed until light and fluffy, approximately 2-3 minutes.
- Incorporate egg, vanilla, and almond extract at low speed, mixing each ingredient thoroughly before adding the next.
- Gradually fold dry ingredients into wet mixture, mixing on lowest speed until just combined. Gently fold in sprinkles during the final mixing.
- Adjust dough consistency by adding small amounts of flour if the mixture feels too sticky to handle.
- Divide dough into two equal portions. Roll each portion between parchment paper to 1/4 inch thickness, ensuring uniform thinness.
- Wrap rolled dough in plastic and refrigerate for minimum 2 hours or overnight to firm up.
- Preheat oven to 350F and prepare baking sheets with parchment paper.
- Remove chilled dough and use floured cookie cutter to cut out shapes. Re-roll excess dough for additional cookies.
- Transfer cut cookies to baking sheet, spacing 2 inches apart. Briefly freeze if dough becomes too soft.
- Bake cookies for 8-12 minutes until edges are light golden. Cookies will appear slightly underbaked in center.
- Cool cookies on baking sheet for 3 minutes, then transfer to wire rack for complete cooling.
- Prepare cream cheese frosting by blending butter and cream cheese until smooth. Gradually incorporate powdered sugar and vanilla.
- Adjust frosting consistency with milk if needed, beating until creamy and spreadable.
- Assemble sandwich cookies by spreading frosting between two cookie halves, gently pressing to create cohesive sandwich.
Notes
- Try gluten-free flour blends for a celiac-friendly version, ensuring the same delightful texture and taste.
- Use seasonal or themed sprinkles to customize cookies for different celebrations, making them visually exciting and unique.
- Never skip the refrigeration step, as cold dough prevents spreading and maintains the perfect cookie shape during baking.
- Allow cream cheese to reach room temperature naturally for smoother, lump-free frosting that spreads effortlessly between cookie layers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg