Funfetti Sandwich Cookies
Bright and joyful Funfetti sandwich cookies filled with silky cream-cheese frosting, perfect for celebrations or bake sales.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened For dough
- 1 cup granulated sugar
- 1 cup powdered sugar For dough
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sprinkles Jimmies work best; nonpareils may bleed color
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened For frosting
- 2 cups powdered sugar For frosting
- 1 teaspoon alcohol-free vanilla extract For frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the alcohol-free vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the sprinkles.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden. The centers should remain pale.
- Transfer cookies to a wire rack and cool completely.
Frosting
- In a bowl, beat the softened cream cheese with the softened butter, powdered sugar, and vanilla until smooth and creamy.
- If the frosting is too stiff, adjust its texture with a tablespoon of milk.
- Spread a generous tablespoon of frosting on the bottom of one cookie and sandwich it with another.
- Repeat with remaining cookies. Enjoy!
Notes
Store 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.