Funfetti Sandwich Cookies are the perfect treat when you need a little extra joy in your day. These colorful, sprinkle-filled delights combine the nostalgic charm of funfetti cake with the irresistible appeal of sandwich cookies. Each bite delivers a soft, chewy texture with a creamy filling that will transport you straight back to childhood birthday parties.
What makes these cookies special is the perfect balance between vanilla-forward cookie exteriors and the smooth, sweet filling that brings it all together. The rainbow sprinkles add both visual appeal and tiny bursts of sweetness throughout, making these treats as fun to look at as they are to eat.
Why You’ll Love This
- Quick to make – ready in just 45 minutes from start to finish
- Perfect for celebrations or brightening ordinary days
- Kid-friendly recipe that’s also sophisticated enough for adults
- Customizable with different sprinkle colors for various holidays
- Makes a manageable batch (about 4 servings) so you won’t have too many leftovers tempting you
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ⅓ cup (30g) almond flour (can substitute with ¼ cup all-purpose flour)
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 1 tsp (5ml) clear vanilla extract (or regular vanilla extract)
- ¼ tsp almond extract (optional)
- 1 large egg (57g), room temperature
- ⅓ cup sprinkles
- ½ cup (113g) unsalted butter, room temperature
- 4 oz (112g) cream cheese, room temperature
- 1 tsp (5ml) clear vanilla extract (or regular vanilla extract)
- ½ tsp salt
- 1-2 tbsp (15-30ml) milk
- 2 cups (150g) powdered sugar or confectioners sugar, sifted
Instructions
- Sift and whisk the all-purpose flour, almond flour, baking powder, and salt together until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium-high speed until well combined, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg, vanilla extract, and almond extract (if using), mixing on low speed until each is incorporated before adding the next, about 20-30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 30 seconds to fully mix and incorporate everything.
- Add half of the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined. Scrape down the sides and bottom of the bowl. Add the remaining half of the dry ingredients. When almost combined, add the sprinkles and fold into the dough.
- If the dough feels too sticky to handle, add up to 2-3 tablespoons more flour, 1 tablespoon at a time, until the dough feels tacky but not overly sticky.
- Drop the dough onto a large piece of parchment paper. Using a bowl scraper or your hands, divide the dough into two equal pieces. Set one piece aside. Place a large piece of plastic wrap over one ball of dough and roll it out to ¼ inch thickness. The shape doesn’t matter, just focus on the thickness.
- Once rolled out, fully wrap the dough in the plastic wrap used for rolling. Place the wrapped dough on a parchment-lined baking sheet or large plate. Repeat for the remaining dough ball. Chill the rolled-out sheets of cookie dough in the refrigerator for at least 2 hours and up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Remove one sheet of chilled dough. Unwrap and place onto a piece of parchment paper. In a small bowl, pour ¼ cup flour for dipping the cookie cutter. Dip the cookie cutter into the flour, then press it into the chilled dough. Repeat until all the dough has been cut. Gather excess dough, roll into a ball in plastic wrap, and set aside to be rolled out again for another batch.
- Gently lift the cut pieces of dough onto the parchment-lined baking sheet, spacing cookies about 2 inches apart. If the dough has warmed and the cookies start to lose shape, place the cut cookies in the freezer to chill for about 10 minutes.
- Bake cookies at 350°F for 8-12 minutes. The edges will turn a very light golden brown. The centers will be light and may not be fully set. Remove from the oven and cool on the hot baking sheet on a cooling rack for 3 minutes.
- Transfer cookies to a cooling rack and let cool completely for at least 45 minutes. Note that baking time depends on the size of the cookies – for a 2-inch cookie using dough straight from the fridge, baking time is 8-10 minutes.
- Repeat rolling, cutting, baking, and cooling until all the dough is used.
- Cream together the room temperature butter and cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar ½ cup at a time, beating each addition until incorporated. Once all sugar is added, mix in the vanilla extract, 1 tablespoon milk, and salt. Beat on high until the frosting reaches the desired consistency. If too thick, add an additional 1-2 tablespoons milk, beating until well incorporated.
- Using a small offset icing knife, spoon, small cookie scoop, or piping bag with tip of choice, apply the desired amount of frosting to the bottom of one cookie. Place the bottom of another cookie against the frosted side of the first cookie and gently press together to form a sandwich.
Tips & Variations
- For a firmer filling, refrigerate the assembled cookies for 30 minutes before serving.
- Try different extract flavors like almond or lemon for a unique twist.
- Use seasonal sprinkles to match holidays – red and green for Christmas, orange and black for Halloween, etc.
- Add a drop of food coloring to the filling to create colorful centers.
- For a chocolate version, replace 1/4 cup of flour with cocoa powder and use chocolate sprinkles.
- Make the cookie dough ahead and refrigerate for up to 3 days, or freeze for longer storage.
Serving Suggestions
These Funfetti Sandwich Cookies are delightful when served with a cold glass of milk or a scoop of vanilla ice cream for an extra indulgent dessert. They also make a colorful addition to any dessert platter or birthday celebration.
For a special occasion, arrange them on a tiered serving tray alongside fresh berries and whipped cream for an impressive but easy dessert spread that guests of all ages will love.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- The cookies should be soft when they come out of the oven – they will firm up as they cool.
- If the filling is too thick, add milk a few drops at a time until you reach the desired consistency.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
Why did my sprinkles bleed into the dough?
If your sprinkles are bleeding color, try using jimmies instead of nonpareils, as they tend to hold their color better during mixing and baking.
Can I make these cookies smaller?
Absolutely! Just reduce the size of your dough balls and the baking time by 1-2 minutes, watching carefully for edges to set.
How do I prevent my sandwich cookies from getting soggy?
Make sure the cookies are completely cool before adding the filling, and don’t add too much filling, which can seep into the cookies and make them soft.
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