Confetti Sandwich Cookies 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.

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.

FUNFETTI SANDWICH COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar until light, fluffy and creamy, about 2-3 minutes.
• Add the vanilla and the eggs, one at a time, and mix after each addition, just until combined.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and mix on low just until the flour is incorporated.
• Remove the bowl from the stand mixer. Stir in the sprinkles.
• Use an ice cream scoop to evenly portion the dough into balls and place on baking sheets, leaving two inches between the cookies. Chill in the refrigerator for 30 minutes.
• While the cookies are chilling in the fridge, heat the oven to 375F. Line two cookie sheets with parchment paper.
• Bake the cookies for 11-13 minutes or until the edges are just beginning to turn a light, golden brown. The centers should be just set. Cool completely.
• While the cookies are cooling, prepare the marshmallow buttercream filling. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and confectioners sugar on low until combined.
• Add the salt, vanilla bean paste, and milk, mixing on low until incorporated. Add in the marshmallow cream.
• Turn the mixer to medium high and whip the buttercream, scraping the bowl every two minutes or so, for 8 minutes, until super light, fluffy and creamy.
• Transfer the buttercream to a piping bag fitted with your choice of piping tip. Pipe a circle of buttercream on half of the cookies, leaving a bit of space (about 1/4 inch) around the edge of the cookie.
• Top with remaining cookies, pressing the sandwiches together so that the buttercream is near the edges.
• Roll the edges of the sandwich cookies in sprinkles. At this point you can refrigerate the cookies to firm up the buttercream or serve as is.

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 CAKE BATTER COOKIES

Steps:

• In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

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.

CONFETTI ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

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.