Homemade Funfetti Cookie Sandwiches

I made these cookies for Lily’s 2nd birthday party and am now convinced that they should be eaten for any fun occasion! They are pretty painless to make and are so fun to eat as you reminice about a funfetti childhood pas Plus, you can change the colors of the sprinkles to fit different holidays and make them bigger or smaller. Mini-cookie sandwiches with red and green sprinkles on a holiday dessert table would be so much fun!

Which is why I’m including this recipe in Brenda’s 12 Weeks of Christmas Treats blog hop. Can you believe Christmas is only 2 months away?! When I was in Weight Watchers they called the time from Halloween to Thanksgiving to Christmas the Bermuda Triangle of weight loss. The weight loss just disappears. And, hey, why not contribute to holiday fattening with hundreds of treat ideas?! You can see a bunch below, and more on the Pinterest page!

Also, if you don’t feel like making these cookies from scratch, try Austin’s version using boxed cake mix!

Homemade Funfetti Cookie Sandwiches

1 cup softened butter + 2 Tbsp melted butter
1 1/4 cups sugar
2 tsp vanilla extract
1 egg + 1 egg yolk
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rainbow sprinkles

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar until light and fluffy. Add the vanilla extract, melted butter, egg, and yolk, and mix until combined. Slowly add the two flours, baking soda, and salt, and mix at low speed until just combined. Gently fold in the sprinkles with a spatula.

Transfer the dough to the fridge and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees. Using a cookie scoop or spoon, drop the dough onto parchment-lined cookie sheets, spacing them about 2 inches apart. Bake 10-12 minutes until they are just beginning to brown on the bottom and barely firm on top. Allow to cool 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Funfetti Icing

10 Tbsp unsalted butter, room temperature
1 1/2 cups confectioner’s sugar
1 tsp vanilla extract
1 Tbsp heavy cream
1/3 cup rainbow sprinkles

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is creamy. Add the sugar and beat at low speed until just combined, then increase the speed to medium for about 2 minutes. Add the vanilla and heavy cream and beat at medium-high speed until light and fluffy, 3-5 minutes. Stir in the sprinkles.

To assemble the cookies, match into pairs. Pipe or spread the icing onto one half, then gently but firmly close the cookie and press lightly to spread the icing to the edges.

Store in an airtight container until ready to serve (tastes good refrigerated, too!).

Source: Pink Parsley, originally from Yammie’s Noshery and the icing was adapted by Pink Parley from Cooks Illustrated