Description
These funfetti sandwich cookies are made from soft sprinkle-filled sugar cookies sandwiched together with a creamy, tangy cream cheese frosting. Perfect for birthdays, celebrations, or any occasion that calls for a fun and colorful treat, these cookies combine a tender texture with festive sprinkles for a delightful bite.
Ingredients
Scale
Funfetti Sugar Cookies
- 1 ½ cups (180g) all purpose flour
- ⅓ cup (30g) almond flour (substitute with ¼ cup all purpose flour if desired)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon (5ml) clear vanilla extract (or vanilla extract)
- ¼ teaspoon almond extract (optional)
- 1 large egg (57g), room temperature
- ⅓ cup sprinkles
Cream Cheese Frosting
- ½ cup (113g) unsalted butter, room temperature
- 4 oz (112g) cream cheese, room temperature
- ½ teaspoon salt
- 1–2 tablespoons (15-30ml) milk
- 2 cups (150g) powdered sugar, sifted
Instructions
- Mix Dry Ingredients: Sift and whisk together the all purpose flour, almond flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Extracts: Mix in the egg and vanilla extract one at a time on low speed, incorporating each fully before adding the next, about 20-30 seconds per addition. Scrape down the bowl and beat on medium speed for 30 seconds to blend everything.
- Combine Dry and Wet Ingredients: Add half of the dry flour mixture to the wet ingredients on the lowest speed until just combined. Scrape down the bowl. Add the remaining dry ingredients and fold in the sprinkles gently. If dough feels sticky, add 1 tablespoon flour at a time until dough is tacky but manageable.
- Divide and Chill Dough: Place dough on parchment paper and divide into two equal pieces. Roll out each piece between two sheets of plastic wrap to about ¼ inch thickness. Wrap tightly and chill in refrigerator for at least 2 hours or overnight.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut Cookies: Remove one chilled dough sheet, unwrap onto parchment. Dip cookie cutter in flour and cut dough into shapes, placing them spaced about 2 inches apart on baking sheets. Chill cut cookies in freezer for 10 minutes if dough becomes too soft or sticky.
- Bake Cookies: Bake at 350°F for 8-12 minutes, or until edges are lightly golden and centers are just set but still soft. For 2-inch cookies fresh from the fridge, bake 8-10 minutes. Allow to cool on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely, about 45 minutes.
- Repeat: Roll, cut, bake, and cool remaining dough until all cookies are made.
- Prepare Frosting: Beat butter and cream cheese together until creamy and smooth, about 4-5 minutes. Gradually add sifted powdered sugar ½ cup at a time, beating to incorporate. Add vanilla extract, salt, and 1 tablespoon milk. Beat on high until smooth and fluffy. Add more milk 1 tablespoon at a time if too thick.
- Assemble Sandwich Cookies: Using an offset knife, spoon, or piping bag, spread frosting evenly on the bottom of one cookie. Top with a second cookie and gently press together. Repeat for all cookies. Enjoy!
Notes
- Storage: Store frosting in an airtight container in the refrigerator. Bring to room temperature before frosting cookies.
- Cookie Storage: Once frosted, wrap each sandwich cookie individually in wax paper and store in an airtight container in the refrigerator or freezer.
- Unfrosted Cookies: Store in an airtight container at room temperature for several days.
- Number of Cookies: Recipe yields 32-34 individual 2-inch cookies or 16-17 sandwich cookies.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
