Funfetti Sandwich Cookies
Bright and joyful Funfetti sandwich cookies filled with silky cream-cheese frosting, perfect for celebrations or bake sales.
I’ve been making these bright, joyful Funfetti sandwich cookies for birthdays, bake sales, and any time the kitchen needs cheering up. They’re essentially a soft sugar cookie studded with sprinkles, sandwiched around a silky cream-cheese frosting — nostalgic, colorful, and surprisingly simple to pull off. If you’re the kind of baker who likes a fuss-free sugar cookie with a party in every bite, you’ll find this recipe fills that niche perfectly — and if you want more cookie inspiration afterward, check out this cookie recipes collection for other crowd-pleasers.
Why you’ll love this dish
These Funfetti sandwich cookies are the intersection of easy and festive. The dough uses pantry staples, bakes quickly, and yields cookies that are soft at the center with a lightly golden edge — perfect for sandwiching. The cream cheese frosting adds tangy richness that keeps the sweetness balanced, so the result isn’t cloying. They’re ideal for kids’ parties, classroom treats, holiday cookie trays, or anytime you want a cheerful showstopping bite without a lot of fuss.
Reasons to make them:
- Quick to mix and bake — under an hour from start to finish (plus cooling).
- Family-friendly and crowd-pleasing; kids love the sprinkles.
- Scales easily for a crowd or smaller batch.
- Uses simple ingredients you probably already have.
Step-by-step overview
Before we dive into the ingredients, here’s how this recipe comes together at a glance:
- Cream the butter and sugars until light and fluffy.
- Add eggs and vanilla, then fold in dry ingredients.
- Gently stir in sprinkles.
- Drop tablespoon-sized dough rounds and bake until edges are pale golden.
- Cool completely, then sandwich with a smooth cream-cheese frosting.
That short roadmap helps when you’re scanning the recipe and planning timing — for example, start the frosting while cookies cool so everything’s ready to assemble.
What you’ll need
- 1 cup unsalted butter, softened (for dough)
- 1 cup granulated sugar
- 1 cup powdered sugar (for dough)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sprinkles (jimmies work best—nonpareils can bleed color)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Notes and substitutions:
- Swap light brown sugar for half the granulated sugar for a touch of caramel flavor.
- For dairy-free, use vegan butter and a dairy-free cream cheese alternative; texture may be slightly different.
- Use shelf-stable sprinkles (they’re less likely to melt or bleed color while mixing).
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream 1 cup softened butter, 1 cup granulated sugar, and 1 cup powdered sugar together until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry mixture to the wet ingredients and mix just until combined — don’t overwork the dough.
- Fold in 1 cup sprinkles gently so they don’t bleed their color into the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly if you like a wider sandwich cookie.
- Bake 10–12 minutes, or until the edges are just turning lightly golden. Centers will remain pale.
- Transfer to a wire rack and cool completely before frosting.
- For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla until smooth and creamy. Adjust texture with a tablespoon of milk if too stiff.
- Spread a generous tablespoon of frosting on the bottom of one cookie and sandwich with another. Repeat. Enjoy!
01Ingredients
For the Cookie Dough
For the Cream Cheese Frosting
02Method
- Preparation
- Frosting
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0 OF 13 DONE03Recipe notes
- 01Store assembled cookies in an airtight container in the refrigerator for 4–5 days. For best quality, unfrosted cookies can be kept at room temperature for up to 3 days.
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How to plate and pair
These cookies are a colorful centerpiece on any dessert platter. For a playful display, stack them in small towers or arrange them in concentric circles on a cake stand. Pairing ideas:
- Serve with cold milk or sweet tea for classic comfort.
- For brunch or an adult gathering, pair with lightly roasted coffee or a citrusy sparkling drink to cut sweetness.
- If you want a contrasting savory option, serve alongside a hearty sandwich like this cheesy beef sandwich for a fun sweet-and-savoury spread.
How to store & freeze
Storage:
- Assembled cookies with cream cheese frosting: store in an airtight container in the refrigerator for up to 4–5 days. Let them sit at room temperature 20–30 minutes before serving so the frosting softens.
- Unfrosted cookies: keep in an airtight container at room temperature for up to 3 days.
Freezing:
- Unfrosted baked cookies freeze best. Lay them in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and assemble with freshly whipped frosting.
- Frosting freezes well in a sealed container for up to 2 months; thaw in the fridge and re-whip briefly before using.
Food safety note: because the frosting contains cream cheese, avoid leaving assembled cookies at room temperature for more than 2 hours (1 hour in hot conditions).
Creative twists
- Chocolate Funfetti: Replace 1/2 cup flour with 1/2 cup cocoa powder for a chocolate cookie base.
- Lemon-vanilla: Add 1 tablespoon lemon zest to the dough and swap the cream cheese frosting for a lemon-scented buttercream.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; allow the dough to rest 15 minutes before baking.
- Mini sandwich cookies: Use a teaspoon-sized scoop for bite-size party favors.
- Sprinkle swap: Use seasonal-colored sprinkles for holidays (red/green for Christmas, pastels for Easter).
Your questions answered
How long does this recipe take from start to finish?
A: Active time is about 25–35 minutes (mixing + baking). Cooling and assembly add another 20–30 minutes, so plan for roughly 1–1.5 hours total.
Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 48 hours or freeze for up to 1 month. Bring chilled dough to room temperature before scooping and baking.
My sprinkles bleed color when mixed. How do I prevent that?
A: Use jimmies or thicker sprinkles; add them last and fold gently. Avoid using very small nonpareils if color bleeding is a concern.
Can I replace cream cheese frosting with buttercream?
A: Absolutely. A simple vanilla buttercream (butter + powdered sugar + vanilla + splash of milk) will work and holds better at room temperature.
Are these safe to send in lunchboxes?
A: Pack them in an insulated lunchbox with a cold pack if they’re frosted, especially on warm days, due to the cream cheese.
Conclusion
If you’d like a different take on the same concept, this version with extra tips and photos is a helpful reference: Funfetti Cookie Sandwiches (Easy and Delicious!) | Kitchen 335. If you want something similar, my The Best Keto Cream Cheese Cookies is worth a try.
Enjoy these bright, buttery cookies — they’re an effortless way to add a little celebration to an ordinary day.
Keto Desserts
Keto Desserts
Keto Desserts
