I hadn’t made sandwich cookies in a while and I came across these and they looked very springy and festive. Funfetti is very popular these days, although I have to admit that it became popular after I was of the age to have a cake mix cake for my birthday. I imagine that if they would have had Funfetti when I was a kid, I would have loved it. How could you not like something with sprinkles?
I know that sprinkles are horribly artificially colored, but stuff on my blog isn’t exactly healthy, is it? If you want to buy natural ones, you can get them at Williams Sonoma, and they are lovely, but they are expensive. This recipe uses a lot of sprinkles, in fact I used all that I had bought in the cookies and then realized that I needed more for the frosting, so back to the store I went. I think you could probably get away with leaving the sprinkles out of the frosting, but more sprinkles is obviously better.
These cookies are fairly simple, just a dressed up sugar cookie. I made them quite small as otherwise the sandwich is too big to eat. I baked mine for just 9 minutes and it was perfect. You don’t want to brown these, it would lose the effect of being able to see the sprinkles. I usually pipe frosting, but sprinkles and a piping tip is not a good combination, so you’ll just want to use a small spatula to spread the frosting. These little sandwich cookies are super addicting. I put most of them in a tin to deliver, left some on the counter and those remaining had a very short life. They sure were tasty!
Funfetti Sandwich Cookies
1 cup butter, room temperature
2 tablespoons melted butter
1 1/4 cup sugar
2 teaspoons vanilla
1 egg + 1 egg yolk
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles
10 tablespoons butter, room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon heavy cream
1/3 cup colored sprinkles
In a large mixer bowl, beat the softened butter and sugar until light and fluffy. Add the melted butter, vanilla, egg, and egg yolk; mix until just combined. Add the cake flour, flour, baking soda, and salt. Mix n low until combined. Stir in the sprinkles with a spatula. Chill for 30 minutes or longer.
Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.
Shape the dough into small balls, about 3/4”. Place them on the baking sheets at least 2 inches apart. Bake 9-12 minutes, until just browned on the bottom and just set. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Make the frosting: in a large mixer bowl, beat the butter until creamy. Add the powdered sugar and beat on low until just combined, then beat on medium for 2 minutes. Add the vanilla, almond extract and heavy cream and beat for 3-5 minutes. Stir in the sprinkles with a spatula.
Assemble the cookies: spread the frosting on half of the cookies, sandwiching with a cookie of similar size.
Recipe from Dainty Chef