Funfetti Sandwich Cookies Recipe

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This funfetti sandwich cookie has cream cheese icing and sprinkle-filled sugar cookies. They make great birthday or just-because gifts!

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Ingredient

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Direction

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Sift and whisk the all purpose flour, almond flour, baking powder and salt together until well combined. Put aside.

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Mix the butter and sugar in a large bowl for 2-3 minutes on medium-high speed. Scrape sides.

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Add the egg and vanilla and mix on low for 20–30 seconds before adding the next. Clean bowl edges and bottom. Blend everything for 30 seconds on medium.

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Low-speed Mix ½ dry ingredients with wet mixture. Clean bowl edges and bottom. Add ½ of remaining dry ingredients. Add sprinkles. Deliver dough. Bowls jumble.

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Drop the dough on a big parchment paper. Divide the dough into two equal pieces with a bowl/bench scraper or hands. Set aside one piece.

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When baking is ready, Set the oven's temperature to 350°F. Apply parchment paper to the edges of two large baking sheets.

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Remove a cold dough "sheet". Unwrap and set dough on parchment. Fill a small basin with ¼ c flour for dipping cookie or biscuit cutters.

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At 350F, cookies bake 8-12 minutes. Light golden brown edging. Off-center light. Remove cookies. Cool the hot baking sheet on a rack for three minutes.

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Beat room-temperature butter and cream cheese 4-5 minutes. Scrubbing bowls. Half cup sifted powdered sugar. Scrub mixing bowl sides as needed.

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1 tbsp milk, salt, vanilla, and sugar. Combine buttercream quickly. High-fat buttercream? 1-2 tsp milk.

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Small offset icing knife, spoon, cookie dough scoop, or piping bag with tip to frost cookie bottom. Ice another cookie's bottom. Apply mild pressure. Enjoy!

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Funfetti Sandwich Cookies Recipe

This funfetti sandwich cookie has cream cheese icing and sprinkle-filled sugar cookies. They make great birthday or just-because gifts!

Ingredient

Direction

Sift and whisk the all purpose flour, almond flour, baking powder and salt together until well combined. Put aside.

Funfetti Sugar Cookies

Mix the butter and sugar in a large bowl for 2-3 minutes on medium-high speed. Scrape sides.

Add the egg and vanilla and mix on low for 20–30 seconds before adding the next. Clean bowl edges and bottom. Blend everything for 30 seconds on medium.

Low-speed Mix ½ dry ingredients with wet mixture. Clean bowl edges and bottom. Add ½ of remaining dry ingredients. Add sprinkles. Deliver dough. Bowls jumble.

Drop the dough on a big parchment paper. Divide the dough into two equal pieces with a bowl/bench scraper or hands. Set aside one piece.

When baking is ready, Set the oven's temperature to 350°F. Apply parchment paper to the edges of two large baking sheets.

Remove a cold dough "sheet". Unwrap and set dough on parchment. Fill a small basin with ¼ c flour for dipping cookie or biscuit cutters.

At 350F, cookies bake 8-12 minutes. Light golden brown edging. Off-center light. Remove cookies. Cool the hot baking sheet on a rack for three minutes.

Beat room-temperature butter and cream cheese 4-5 minutes. Scrubbing bowls. Half cup sifted powdered sugar. Scrub mixing bowl sides as needed.

Cream Cheese Frosting

1 tbsp milk, salt, vanilla, and sugar. Combine buttercream quickly. High-fat buttercream? 1-2 tsp milk.

Small offset icing knife, spoon, cookie dough scoop, or piping bag with tip to frost cookie bottom. Ice another cookie's bottom. Apply mild pressure. Enjoy!

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