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.
Nutrition
Notes
These colorful Funfetti Cookie Sandwiches are the perfect treat for any celebration or a fun, festive dessert. They’re soft, chewy, and bursting with sprinkles, paired with a creamy buttercream filling.