Jan 11
Funfetti Sandwich CookiesLeave a comment

Two words for these cookies: the bomb. I seriously do not know what else to say about them. They are very sweet, but it is pretty easy to eat an entire one of these cookies. I made these back before the holidays for a small gathering of my siblings and their kids at our house. We have an annual Christmas lights parade in our town that we can easily walk to. I invited them over for some pizza. I made these for dessert along with some decadent hot chocolate that we took in to-go cups to the parade. It was a fun night.

I loved these cookies so much because I am obsessed with funfetti already. It is also Blair’s favorite so I knew he would love them just as much as the kids. The cookies all by themselves are delicious so if you don’t like too much sweet that may be the route that you should take. But if you have a sweet tooth, then go right ahead and fill them up with the frosting. The only slight adaptation that I made to Josie’s recipe was adding a little bit of almond extract to the icing. With the funfetti cakes that I have made that always seem to give it that boxed cake flavoring. I can see these making many appearances at family gatherings or birthday parties in the future, they are really the perfect fun treat!

Funfetti Sandwich Cookies
For the cookies:

2 sticks (1 cup) softened butter + 2 Tbs melted butter
1 1/4 cup sugar
2 teaspoons vanilla extract
1 egg + 1 egg yolk
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles

For the icing:
1 1/4 sticks (10 Tbs) unsalted butter, softened to room temperature
1 1/4 cups confectioner’s sugar, sifted
1 tsp vanilla extract
1/2 tsp. almond extract
1 Tbs heavy cream
1/3 cup colored sprinkles

What you’ll do:

In the bowl of a stand mixer, cream  together the softened butter and sugar at medium speed until light and fluffy, about 3-5 minutes.  Next add in the vanilla, melted butter, egg, and egg yolk, mix until just combined.

In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until combined. Using a spatula, fold in the sprinkles. Chill for at least 30 minutes.

In the meantime, preheat the oven to 375 degrees.  Drop spoonfuls of batter on parchment-lined baking sheets. Make sure to space them about 2 inches apart.   Bake 10-12 minutes, rotating the pans after 5-6 minutes, you want them  just browned on the bottom and barely firm on top.  (From the picture you can tell that I had better luck with the cookies on top, I used two different baking sheets for these. My dark non-stick one yielded puffier and more brown cookies.) Allow to cool 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For the icing:

In the bowl of a stand mixer, beat the butter until creamy, about 2 minutes.  Add the sugar and beat at low speed until just combined. Increase the speed to medium and beat for about 2 more minutes.  Add the vanilla extract, almond extract, and heavy cream and beat at medium-high speed, 3-5 minutes.  Stir in the sprinkles.

To assemble the cookies, match cookie pairs based on size and shape.  Spread icing onto one half, then gently close the cookie and press lightly to spread the icing to the edges.Store in an airtight container in the fridge until ready to serve.

Source: barely adapted from Pink Parsley
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