Description
These funfetti sandwich cookies feature soft sprinkle-filled sugar cookies sandwiched together with a creamy, tangy cream cheese frosting. Perfect for birthdays or any celebration, these colorful cookies are both delightful to look at and delicious to eat. The recipe includes a buttery, tender sugar cookie base with festive sprinkles folded in, complemented by a smooth cream cheese frosting that balances sweetness with a slight tang.
Ingredients
Scale
Funfetti Sugar Cookies
- 1 ½ cups (180g) all purpose flour
- ⅓ cup (30g) almond flour (substitute with ¼ cup all purpose flour if unavailable)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon (5ml) clear vanilla extract (or regular vanilla extract)
- ¼ teaspoon almond extract (optional)
- 1 large egg (57g), room temperature
- ⅓ cup sprinkles
Cream Cheese Frosting
- ½ cup (113g) unsalted butter, room temperature
- 4 oz (112g) cream cheese, room temperature
- ½ teaspoon salt
- 1-2 tablespoons (15-30ml) milk
- 2 cups (150g) powdered sugar, sifted
Instructions
- Mix Dry Ingredients: Sift and whisk together the all purpose flour, almond flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add Egg and Vanilla: Add the egg and vanilla extract gradually, mixing on low speed to incorporate each fully before adding the next. Scrape sides and beat on medium speed for 30 seconds to ensure full incorporation.
- Combine Wet and Dry: Add half of the dry ingredients to the wet mixture on the lowest speed until just combined. Scrape down the bowl and add the remaining dry ingredients. When almost combined, fold in the sprinkles carefully. If dough is too sticky, add 1 tablespoon of flour at a time up to 2-3 tablespoons until dough is tacky but not sticky.
- Divide and Chill Dough: Drop dough onto parchment. Divide into two equal balls. Roll each between large pieces of plastic wrap to ¼ inch thickness. Wrap tightly and chill on parchment-lined baking sheet or plate in fridge for at least 2 hours or up to overnight.
- Preheat Oven: When ready to bake, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cut Cookies: Remove one chilled dough sheet, unwrap and place on parchment. Lightly flour a 2-inch cookie cutter and cut cookies, dipping cutter in flour between cuts. Gather scraps, re-roll, and set aside for next batch. Place cut cookies 2 inches apart on lined baking sheets. Chill cookies in freezer 10 minutes if dough warms and cookies lose shape.
- Bake Cookies: Bake at 350°F (175°C) for 8-12 minutes until edges are barely golden and centers are set but still soft. For 2-inch cookies, expect 8-10 minutes bake time straight from fridge. Cool on baking sheet on rack for 3 minutes, then transfer to cooling rack to cool completely, about 45 minutes.
- Repeat: Repeat rolling, cutting, baking, and cooling for remaining dough.
- Make Frosting: Beat room temperature butter and cream cheese together until creamy and smooth, about 4-5 minutes. Gradually add sifted powdered sugar ½ cup at a time, beating well after each addition. Add vanilla extract, salt, and 1 tablespoon of milk and beat on high until light and fluffy. Adjust consistency with additional milk 1 tablespoon at a time if too thick.
- Assemble Sandwich Cookies: Using a small offset spatula or piping bag, spread frosting on the bottom of one cookie, then sandwich with another cookie bottom-side down. Gently press together and repeat with all cookies. Enjoy!
Notes
- Store frosting in an airtight container in the refrigerator until ready to use. Bring to room temperature before frosting cookies.
- Once frosted, store sandwich cookies individually wrapped in wax paper inside an airtight container in the fridge or freezer.
- Unfrosted cookies can be stored at room temperature in an airtight container for several days.
- This recipe yields approximately 32-34 individual 2-inch cookies or 16-17 sandwich cookies.
Nutrition
- Serving Size: 1 sandwich cookie (approx. 50g)
- Calories: 220
- Sugar: 18g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
