Every time I bake these funfetti sandwich cookies, I’m instantly transported back to the carefree joy of childhood.
They’re soft, buttery, and filled with vibrant sprinkles that just make you smile.
But the real magic? That creamy vanilla buttercream in the middle—sweet, smooth, and totally irresistible.
Why I Love These Funfetti Cookies
Bright, cheerful sprinkles make every bite feel like a celebration
Soft, buttery cookies with a nostalgic almond-vanilla flavor
Creamy vanilla buttercream filling that melts in your mouth
Fun to bake, decorate, and perfect for birthdays or festive gatherings
What You’ll Need (Ingredient Highlights)
Unsalted butter – Used in both the cookies and frosting for a rich, creamy texture.
Vanilla & almond extract – Adds depth and nostalgic bakery flavor.
Funfetti sprinkles – The star of the show for color and crunch.
Powdered sugar & heavy cream – Key to a smooth, pipeable buttercream filling.
Cream of tartar – Helps give that soft, chewy cookie structure.
Pro Tips Before You Start
Make sure your butter is truly softened—it makes mixing so much easier.
Chill the cookie dough after shaping for cleaner edges and better shape retention.
Don’t overbake! These cookies are meant to stay soft, not crisp.
If your frosting is too thick, a splash of cream helps loosen it up for piping.
How to Make Funfetti Sandwich Cookies
Step 1: Make the Vanilla Buttercream
In a stand mixer, cream the softened butter until fluffy (about 2–3 minutes).
Add vanilla and heavy cream, then mix again.
Gradually beat in powdered sugar, scraping down the bowl as needed.
Adjust with more sugar or cream until you reach your desired consistency.
Add food coloring if you like. Set aside.
Step 2: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
In a small bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.
In a stand mixer, cream the butter and sugar until fluffy (3–4 minutes).
Beat in the egg, vanilla, and almond extract.
Gradually add the dry ingredients, mixing until just combined. Fold in the funfetti sprinkles.
Step 3: Shape the Cookies
On a floured surface, roll out the dough to about ½-inch thick.
Use cookie cutters to shape the dough, then re-roll scraps as needed.
Place cookies 2 inches apart on lined baking sheets and chill for 30 minutes.
Step 4: Bake and Cool
Bake cookies for 4–6 minutes, just until set (don’t overbake!).
Let them cool for 4–5 minutes on the tray, then transfer to a wire rack to cool completely.
Step 5: Assemble the Sandwiches
Once cooled, spread or pipe the buttercream onto the flat side of one cookie and top with another to form a sandwich.
Repeat with remaining cookies and store in an airtight container.
What to Serve These With
They’re perfect with a glass of cold milk, a warm latte, or packed into a festive cookie box.
I also love giving them as homemade birthday treats!
Variations / Substitutions
Swap funfetti for chocolate chips or crushed freeze-dried berries.
Use lemon or maple extract for a flavor twist.
Fill with chocolate ganache instead of vanilla buttercream for a richer bite.
Storage & Leftovers
Store cookies in an airtight container at room temperature for 3–4 days.
You can refrigerate for up to a week or freeze unfilled cookies for longer storage.
FAQs
Can I make the dough ahead of time?
Yes! Wrap the dough tightly and refrigerate for up to 2 days or freeze for 1 month.
Do I have to chill the dough before baking?
Chilling helps the cookies keep their shape and prevents spreading.
Can I use store-bought frosting?
You can, but homemade buttercream really makes them special!
What if I don’t have cream of tartar?
You can omit it, but the cookies may be slightly less soft and chewy.
How can I make these gluten-free?
Use a 1:1 gluten-free flour blend—just make sure it includes xanthan gum.
Can I freeze the filled cookies?
Yes, but wrap them well to prevent freezer burn and texture changes.
Can I make these without a mixer?
Yes, though it takes more elbow grease.
Soften your butter well and mix by hand with a sturdy spoon or spatula.
Final Thoughts
These funfetti sandwich cookies are colorful, joyful, and absolutely scrumptious.
They’re easy enough for a weekend bake but special enough for any celebration.
Once you try them, they’ll become a go-to treat in your recipe box.
Soft & Colorful Funfetti Sandwich Cookies
Ingredients
For the Vanilla Buttercream:
- 1 cup unsalted butter softened
- 1 tbsp vanilla extract
- 3 to 3 1/4 cups powdered sugar
- 2 –2 1/2 tbsp heavy cream
- Food coloring optional
For the Shortbread Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 1/2 cup rainbow funfetti sprinkles
Instructions
- In a stand mixer fitted with a paddle, beat softened butter on medium speed until fluffy (2–3 minutes).
- Mix in vanilla extract and heavy cream until smooth.
- With mixer on low, gradually add powdered sugar 1/2 cup at a time. Scrape down sides as needed.
- Adjust consistency: add more cream if too thick or more sugar if too thin.
- Add food coloring if using
- See full steps with tips & photos → https://wimpysdiner.net/soft-colorful-funfetti-sandwich-cookies/
