Confetti Cookie Sandwiches Recipes

FUNFETTI COOKIE SANDWICHES

Steps:

• 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.
• 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.

CONFETTI SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In large bowl, beat cake mix, oil, milk and eggs with electric mixer on medium speed 1 minute or until blended. Stir in sprinkles. Onto cookie sheets, drop batter by level tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In large bowl, beat butter and powdered sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in vanilla and food color until blended. For each sandwich cookie, spread about 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

EASY CONFETTI SANDWICH COOKIES RECIPE

Steps:

• Preheat the oven to 375°F/190°C and line a baking sheet(s) with parchment paper.
• In a large bowl, mix the dry cake mix, eggs, oil, vanilla extract, and 1/2 cup sprinkles together until incorporated.
• Use a small cookie scoop to make an even number of balls on the prepared baking sheet(s) leaving at least 2" between each ball of dough.
• Bake the cookies for 10-12 minutes or until the edges begin to brown.
• Remove from the oven and allow to cool for 5 minutes on the baking sheets before moving to a wire rack to finish cooling.
• In a large bowl, add the marshmallow fluff and butter and beat until smooth.
• Add the powdered sugar into the mixture a little at a time beating between each addition until smooth.
• The icing should not be stiff but fall into a ribbon pattern.
• Using the same sized cookie scoop as used for the cookies above, add a scoop of icing on top of half the cooled cookies.
• Top each with a second cookie.
• Pour the remaining sprinkles into a shallow bowl, and roll each cookie on its sides to coat the outside with extra sprinkles.
• Cookies can be served at room temperature or chilled and served cold or frozen.

CONFETTI COOKIE SANDWICHES

Steps:

• In a large bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Scrape down the sides of the bowl. Add sugar and vanilla and mix on medium speed until combined. Add egg and mix until incorporated.
• Slowly add the flour mixture in three additions, mixing on low speed. When the dough is almost thoroughly combined, add in ¼ cup sprinkles and continue to mix.
• Using a 1 ½- Tbsp cookie scoop, portion out the dough. Place remaining ½ cup sprinkles in a bowl. Coat cookie balls in sprinkles and place on a parchment line tray. Cover sprinkle covered dough with plastic wrap and chill in the fridge for at least 2 hours (up to overnight). Dough must be properly chilled to prevent cookies from spreading too much in the oven.
• Preheat oven to 350° F. Place chilled cookie dough on a parchment line baking sheet. Arrange cookies about 2-inches apart from each other. Bake for 10 minutes until cookies are set along the edges. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• Fill cooled cookies with ganache, sandwich, and enjoy!
• Place chopped chocolate in a medium bowl. Heat cream until simmering. Pour cream over chocolate and allow to sit undisturbed for 2 minutes. Using a sturdy spatula, stir until ganache is homogenous.
• Leave ganache at room temperature and stir ganache every 20 minutes for 60-90 minutes until ganache has thickened substantially. It should have the consistency of play-doh.
• Place ganache in the bowl of stand mixer fitted with a whisk attachment. Whip on medium speed until ganache is airy and fluffy. Transfer to pipping bag fitted with a small star tip and pip into cooled cookies.

CONFETTI SNICKERDOODLE SPRINKLE ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy.
• In a medium bowl, whisk together the flour, cream of tartar and baking soda.
• Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms.
• Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment.
• For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers.
• Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour.
• To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat.
• Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat.
• Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends!

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
• Roll dough into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 to 10 minutes.