I whipped up sprinkle-filled sugar cookie sandwiches with a surprisingly simple cream cheese frosting trick that makes them pop, and I think they belong among the Best Cookie Recipes.
I still remember the first time I sandwiched those little cookies together. Funfetti Sandwich Cookies look like confetti popped into a cookie, and the tang of the cream cheese center keeps them from being too sweet.
I use unsalted butter so the flavors stay bright, and the thin slightly crisp cookie makes the whole bite pop. They are tiny party bombs, perfect for a Sandwich Buffet or to toss in a box for Good Bake Sale Items.
They disappear fast, often before I can get a photo, so maybe bake an extra tray. seriously trust me you have been warned.
Ingredients
- Butter: Rich source of fat, adds tenderness and flavor, makes cookies soft and golden
- Granulated sugar: Sweetens dough, helps browning and crisp edges, main source of cookie sweetness
- Egg: Provides protein and structure, binds ingredients so cookies hold together
- Vanilla extract: Adds warm, sweet aroma and depth, small amount goes a long way
- All-purpose flour: Mostly carbohydrates, gives structure; too much makes cookies dense, measure carefully
- Sprinkles (rainbow jimmies): Fun colorful crunch, mainly sugar, no real nutrients, brightens every bite
- Cream cheese: Tangy, creamy fat and protein, makes frosting smooth, adds slight sour note
- Powdered sugar: Fine texture for silky frosting, pure carbs, sweetens without grittiness
Ingredient Quantities
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup rainbow jimmies sprinkles (not nonpareils)
- 8 oz (226g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 1/2 to 2 cups (180-240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- pinch of salt
- 1 to 2 tablespoons milk or heavy cream, optional
- extra sprinkles for decorating, about 1/4 cup optional
How to Make this
1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
2. In a large bowl beat 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 to 4 minutes; add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
3. Whisk together 2 1/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt; add the dry mix to the butter mixture in two additions, stirring just until no streaks remain, dont overmix or cookies get tough.
4. Fold in 1/2 cup rainbow jimmies sprinkles gently so they dont bleed color into the dough; cover and chill the dough for 30 to 60 minutes to firm up, this helps the cookies keep their shape.
5. Scoop rounded tablespoon sized balls of dough onto prepared sheets spaced 2 inches apart, then gently flatten each ball to about 1/2 inch thick; if dough is soft chill the sheet for 10 minutes before baking.
6. Bake for 8 to 10 minutes until edges are set and tops look matte, not brown; cool on the baking sheet 5 minutes then transfer to a wire rack and cool completely before frosting.
7. Make the cream cheese frosting by beating 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth; add 1 1/2 to 2 cups sifted powdered sugar gradually until sweet enough and thick, then stir in 1 teaspoon vanilla extract and a pinch of salt. If frosting is too stiff add 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency.
8. Pair up cookies by size, spread or pipe about 1 to 2 teaspoons cream cheese frosting onto one cookie and sandwich with its partner, press gently so frosting reaches the edges.
9. For extra cute cookies roll the edges of each sandwich into about 1/4 cup extra sprinkles, chill the finished sandwiches 15 to 30 minutes to firm the frosting; store in an airtight container in the fridge up to 4 days or freeze un decorated for longer.
Equipment Needed
1. Oven (preheat to 350 F)
2. Two baking sheets plus parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer or a sturdy whisk
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping and folding dough, dont overmix
7. Tablespoon cookie scoop or a tablespoon and small scoop to portion dough
8. Wire cooling rack to cool cookies completely
9. Small bowl and spatula or piping bag for the cream cheese frosting; plastic wrap or airtight container for chilling/storage
FAQ
Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe Substitutions and Variations
- Unsalted butter (1 cup): swap with salted butter 1:1 but cut the recipe salt by about 1/4 teaspoon, or use a vegan stick margarine 1:1 for dairy free baking. If you wanna try coconut oil, use about 3/4 cup solid coconut oil and expect a slightly different flavor and crisper edges.
- Granulated sugar (3/4 cup): swap with light brown sugar 1:1 for chewier cookies and a deeper, caramel note, or use coconut sugar 1:1 for a less-refined flavor. If you choose a liquid sweetener like honey or maple, use about 1/2 to 2/3 cup and reduce other liquids a little, cookies will be softer.
- Large egg: replace with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water (let sit 5 minutes) for binding, or use 1/4 cup unsweetened applesauce for a softer, cakier cookie. Commercial egg replacers also work, follow package directions.
- All-purpose flour (2 1/4 cups): use a 1:1 gluten free all-purpose blend that contains xanthan gum for gluten free cookies, or swap up to half with whole wheat pastry flour for a nuttier, slightly denser bite. For a lighter, more tender cookie try cake flour but watch spread, results will change.
Pro Tips
1) Chill the dough, seriously. If it’s warm the cookies will spread too much, so refrigerate the dough at least 30 minutes, or if your kitchen is hot pop the scooped sheet in the fridge for 10 minutes before baking.
2) Use jimmies and handle them gently, they’re less likely to bleed than nonpareils; fold them in slowly and avoid overworking the dough or the colors will smear and the cookies get tough.
3) Weigh your flour or spoon and level it instead of scooping, packed flour makes dry, dense cookies. A scale takes the guessing out of it and you’ll get the same results every time.
4) For smooth, pipeable frosting chill it a bit after mixing so it firms up, then thin with milk one teaspoon at a time only if needed. If your cream cheese is lumpy, beat it by itself first till silky before adding sugar.
5) Store and finish smart: press the sandwiches gently so the filling reaches the edge then roll in sprinkles while the frosting is still tacky, chill them to set, and keep in an airtight container in the fridge up to four days or freeze undecorated for longer.
Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe
I whipped up sprinkle-filled sugar cookie sandwiches with a surprisingly simple cream cheese frosting trick that makes them pop, and I think they belong among the Best Cookie Recipes.
24
servings
232
kcal
Equipment: 1. Oven (preheat to 350 F)
2. Two baking sheets plus parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer or a sturdy whisk
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping and folding dough, dont overmix
7. Tablespoon cookie scoop or a tablespoon and small scoop to portion dough
8. Wire cooling rack to cool cookies completely
9. Small bowl and spatula or piping bag for the cream cheese frosting; plastic wrap or airtight container for chilling/storage
Ingredients
-
1 cup (227g) unsalted butter, softened
-
3/4 cup (150g) granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
2 1/4 cups (281g) all-purpose flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/4 teaspoon fine salt
-
1/2 cup rainbow jimmies sprinkles (not nonpareils)
-
8 oz (226g) cream cheese, softened
-
1/4 cup (56g) unsalted butter, softened
-
1 1/2 to 2 cups (180-240g) powdered sugar, sifted
-
1 teaspoon vanilla extract
-
pinch of salt
-
1 to 2 tablespoons milk or heavy cream, optional
-
extra sprinkles for decorating, about 1/4 cup optional
Directions
- Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.
- In a large bowl beat 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 to 4 minutes; add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
- Whisk together 2 1/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon fine salt; add the dry mix to the butter mixture in two additions, stirring just until no streaks remain, dont overmix or cookies get tough.
- Fold in 1/2 cup rainbow jimmies sprinkles gently so they dont bleed color into the dough; cover and chill the dough for 30 to 60 minutes to firm up, this helps the cookies keep their shape.
- Scoop rounded tablespoon sized balls of dough onto prepared sheets spaced 2 inches apart, then gently flatten each ball to about 1/2 inch thick; if dough is soft chill the sheet for 10 minutes before baking.
- Bake for 8 to 10 minutes until edges are set and tops look matte, not brown; cool on the baking sheet 5 minutes then transfer to a wire rack and cool completely before frosting.
- Make the cream cheese frosting by beating 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth; add 1 1/2 to 2 cups sifted powdered sugar gradually until sweet enough and thick, then stir in 1 teaspoon vanilla extract and a pinch of salt. If frosting is too stiff add 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency.
- Pair up cookies by size, spread or pipe about 1 to 2 teaspoons cream cheese frosting onto one cookie and sandwich with its partner, press gently so frosting reaches the edges.
- For extra cute cookies roll the edges of each sandwich into about 1/4 cup extra sprinkles, chill the finished sandwiches 15 to 30 minutes to firm the frosting; store in an airtight container in the fridge up to 4 days or freeze un decorated for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 53g
- Total number of serves: 24
- Calories: 232kcal
- Fat: 13.1g
- Saturated Fat: 8.1g
- Trans Fat: 0.36g
- Polyunsaturated: 0.42g
- Monounsaturated: 3.23g
- Cholesterol: 43mg
- Sodium: 70mg
- Potassium: 28mg
- Carbohydrates: 27.1g
- Fiber: 0.32g
- Sugar: 18.1g
- Protein: 2.2g
- Vitamin A: 122IU
- Vitamin C: 0mg
- Calcium: 11mg
- Iron: 0.16mg
