These soft, colorful funfetti cookie sandwiches are packed with rainbow sprinkles and filled with the silkiest vanilla buttercream. They're cheerful, bakery-style treats that taste like a celebration in every bite, and honestly, they're easier to make than you'd think. I first made these for my daughter's birthday party, and they disappeared so fast I had to bake a second batch the next day.
If you love fun, festive desserts, you might also enjoy my Brown Sugar Shortbread Cookies or these Heart Shaped Brownies, both perfect for sharing with people you love.
What Are Funfetti Cookie Sandwiches
Funfetti Cookie Sandwiches are soft vanilla sugar cookies loaded with colorful sprinkles, then sandwiched together with creamy buttercream frosting. They're like the party version of a classic sugar cookie, bright and happy and impossible to resist. The cookies stay tender even after cooling, and the buttercream adds just the right amount of sweetness without being too much.
Jump to:
- What Are Funfetti Cookie Sandwiches
- Funfetti Cookie Sandwiches Ingredients
- How to Make Funfetti Cookie Sandwiches
- Equipment For Funfetti Cookie Sandwiches
- Substitutions and Variations
- Storage Tips For Funfetti Cookie Sandwiches
- Serving Suggestions
- Expert Tips
- Why You'll Love This Funfetti Cookie Sandwiches
- FAQ
- Related
- Pairing
- Funfetti Cookie Sandwiches
Funfetti Cookie Sandwiches Ingredients
Everything you need is simple and probably already in your kitchen.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- Unsalted butter , softened: Creamed butter creates the soft, tender texture that makes these cookies so good. Make sure it's softened to room temperature so it mixes smoothly.
- Granulated sugar : Sweetens the cookies and helps them get those lightly golden edges.
- Large eggs : Bind everything together and add moisture to keep the cookies soft.
- Vanilla extract : Brings warmth and depth to the flavor.
- All-purpose flour (: Forms the structure of the cookies and keeps them tender.
- Baking soda : Helps the cookies rise just a bit and spread evenly.
- Baking powder : Works with the baking soda to give the cookies a light, soft texture.
- Salt : Balances the sweetness and brings out the vanilla flavor.
- Sprinkles : The star of the show. Use rainbow jimmies or any colorful sprinkles you love.
- Extra sprinkles for coating: For rolling the finished cookie sandwiches and making them even more fun.
For the Buttercream:
- Unsalted butter , softened: Whips up into a creamy, dreamy frosting that's rich but not heavy.
- Salt (pinch): Just a tiny bit to balance the sweetness.
- Vanilla extract : Adds that classic vanilla flavor.
- Powdered sugar : Sweetens and thickens the buttercream to the perfect consistency.
- Heavy cream or milk, as needed: Thins the buttercream if it gets too thick, making it easier to spread or pipe.
How to Make Funfetti Cookie Sandwiches
Here's how to make these bright, beautiful Funfetti Cookie Sandwiches from start to finish.
For the Cookies:
Cream the butter and sugar: Using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add eggs and vanilla: Add the eggs and vanilla extract, then beat for 1 minute, scraping down the sides of the bowl to make sure everything mixes evenly.
Mix the dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk everything together so it's evenly distributed.
Combine wet and dry: Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix or the cookies can get tough.
Fold in sprinkles and chill: Gently fold in the sprinkles. Cover the dough and chill for 30 minutes. This helps the cookies hold their shape and keeps the sprinkles from bleeding too much.
Preheat and prep: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat.
Scoop and shape: Scoop about 1 ½ to 2 tablespoons of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about 3 inches apart so they have room to spread.
Bake and cool: Bake for 15 to 17 minutes, or until the edges are golden brown and the centers still look slightly soft. Remove from the oven and let the cookies cool completely on the cookie sheet.
For the Buttercream:
Cream the butter: Using a stand mixer fitted with the paddle attachment, cream the softened butter until it's very soft and creamy, about 2 minutes.
Add sugar and flavorings: Add the pinch of salt, vanilla, and half of the powdered sugar. Beat until fully combined.
Finish the buttercream: Add the remaining powdered sugar and beat for 5 to 6 minutes, or until the buttercream is fluffy and smooth. If it's too thick, add heavy cream or milk, a tablespoon at a time, until it reaches your desired consistency.
Assembly:
Pair the cookies: Once the cookies are completely cool, pair them off by size so each sandwich looks neat and even.
Add the buttercream: Spoon or pipe a generous amount of buttercream onto the flat side of one cookie, then gently press the other cookie on top.
Roll in sprinkles: Roll the outside edge of each cookie sandwich in extra sprinkles for a fun, colorful finish.
Equipment For Funfetti Cookie Sandwiches
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone mat
- Stand mixer with paddle attachment (for buttercream)
- Medium mixing bowls
Substitutions and Variations
Butter: You can use salted butter if that's what you have, just reduce the added salt by half.
Sprinkles: Swap rainbow sprinkles for holiday-themed colors, or use chocolate chips if you want a different twist.
Buttercream flavor: Add a teaspoon of almond extract or a tablespoon of cocoa powder to the buttercream for a flavor change.
Dairy-free option: Use dairy-free butter and plant-based milk in both the cookies and the buttercream.
Storage Tips For Funfetti Cookie Sandwiches
Store the assembled Funfetti Cookie Sandwiches in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the unfilled cookies for up to 3 months, then thaw and fill them when you're ready. The buttercream can be made ahead and stored in the fridge for up to a week, just let it come to room temperature and rewhip before using.
Serving Suggestions
These Funfetti Cookie Sandwiches are perfect on their own, but here are a few ways to make them even more special:
- Serve them with a cold glass of milk or a mug of hot cocoa for a cozy afternoon snack.
- Arrange them on a colorful platter for birthday parties, baby showers, or any celebration.
- Pair them with Vanilla Overnight Oats for a fun breakfast-and-dessert combo.
- Stack them in a clear jar tied with a ribbon for a sweet homemade gift.
Expert Tips
Chill the dough: Don't skip the chilling step. It keeps the cookies from spreading too much and helps the sprinkles hold their color.
Use room temperature butter: Both the cookie dough and the buttercream need softened butter to get the right texture. Let it sit out for about an hour before you start.
Cool completely before filling: If the cookies are even slightly warm, the buttercream will melt and slide right out.
Match cookie sizes: Pairing cookies of similar size makes the Funfetti Cookie Sandwiches look more polished and professional.
Add extra sprinkles: Rolling the edges in extra sprinkles isn't just pretty, it also gives you a little crunch with each bite.
Why You'll Love This Funfetti Cookie Sandwiches
These Funfetti Cookie Sandwiches are pure joy. The dough comes together quickly, the sprinkles bake right into the cookies without bleeding color, and the buttercream is so smooth it almost melts on your tongue. They're festive enough for birthdays but simple enough for a random Tuesday when you just want something sweet. Plus, kids absolutely love helping roll the edges in extra sprinkles.
FAQ
What is the secret to perfect funfetti cookies?
The secret is chilling the dough before baking. It keeps the cookies thick and soft, and it stops the sprinkles from bleeding too much. Also, don't overbake them. Pull them out when the edges are just golden and the centers still look a little underdone.
Who makes the best sandwich cookies?
Homemade Funfetti Cookie Sandwiches like these are always the best because you control the sweetness, the texture, and the amount of buttercream. Store-bought versions just can't compete with the fresh, soft cookies and creamy frosting you make yourself.
What type of cookie is best for ice cream sandwiches?
If you want to turn these into ice cream sandwiches, let the cookies cool completely, then add a scoop of softened vanilla or strawberry ice cream between two cookies. Freeze them for at least an hour before serving. The soft texture of these cookies works perfectly with ice cream.
How to make a cookie dough sandwich?
You can skip the baking step entirely and make edible cookie dough by leaving out the eggs and using heat-treated flour. Mix the dough, scoop it, and sandwich it with the buttercream for a no-bake treat. Just make sure the flour is safe to eat raw by heating it in the oven or microwave first.
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Pairing
These are my favorite dishes to serve with Funfetti Cookie Sandwiches
Funfetti Cookie Sandwiches
Ingredients
Method
- Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract. Beat for 1 minute. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the sprinkles. Chill the dough for 30 minutes before baking.
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat.
- Scoop about 1 ½ to 2 tablespoons of cookie dough and roll it into a ball. Place on the prepared cookie sheet, about 3 inches apart.
- Bake for 15-17 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
- For the buttercream: In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy.
- Add the pinch of salt, vanilla extract, and half of the powdered sugar. Beat until fully combined.
- Add the remaining powdered sugar and beat for 5-6 minutes or until fluffy. If the buttercream is too thick, add heavy cream or milk, one tablespoon at a time, until it reaches the desired consistency.
- To assemble: Pair off your cooled cookies according to size. Spoon or pipe a generous amount of buttercream onto the inside of one cookie, then press the other cookie on top.
- Roll the edges of the cookie sandwiches in extra sprinkles.
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