Funfetti Sandwich Cookies Recipes

FUNFETTI COOKIE RECIPE

Steps:

• Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
• Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
• Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

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.

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.