Funfetti Cookie Sandwiches Recipes

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.

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.

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.