May 2012
Funfetti Cookie Sandwiches

Cake Batter Cookies

Since I was a little girl, funfetti has always been a favorite cake flavor of mine. I’m not even sure that it really qualifies as a flavor, since it’s essentially just white cake with sprinkles mixed in. Either way, it’s a fun and festive flavor that is perfect for birthdays and celebrations. I love funfetti so much that I even convinced my husband to have it as part of our wedding cake.

So, when I was craving cookies the other day, it dawned on me that I’ve never made a funfetti cookie. A lot of the recipes that I found used a cake mix, which is fine, but I’ve been trying to stay away from pre-packed mixes. This homemade version of funfetti cookies tastes just like its cake counterpart. Now you’ll just have to decide – eat them alone or fill them with buttercream and make cookie sandwiches. Obviously, buttercream makes everything better. ;)

Funfetti Cookie Sandwiches
Yields: About 3 dozen cookies, or 1 1/2 dozen sandwiches

Cake batter Cookies

Ingredients:
For the cookies:
1 cup (2 sticks) butter, softened
1 1/4 cup sugar
2 tsp vanilla
1 tsp almond extract
1 egg
2 1/2 cup flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles

For the buttercream frosting:
1/2 cup (1 stick) butter, softened
1 1/2 -2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk

Directions:
Preheat the oven to 375 degrees F.

Cream together the butter and sugar until light and fluffy. Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s well incorporated. Use a rubber spatula to mix in the sprinkles.

Using a tablespoon, scoop out a ball of dough and roll into a ball. Place each ball of dough on baking sheet about 1 1/2 inches apart. Bake for 6-8 minutes until light brown on the bottom. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool.

Meanwhile, make the buttercream frosting. Using the whisk attachment to your mixer, whip the softened butter on medium speed for 2-3 minutes. Add the vanilla and heavy cream and mix well. Add the powdered sugar 1/2 cup at a time, until it reaches your desired consistency. If the frosting is too stiff, add a little bit more heavy cream. Too thin? Add more powdered sugar.

Either using a piping bag or a spoon, pipe the frosting onto the back side of a cookie. Top with another cookie, and press gently. Roll the edges of the cookie sandwich in additional sprinkles.

Source: Cookies adapted from Fat Girl Trapped in a Skinny Body, buttercream frosting is a Stick a Fork In It original recipe.

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4 Responses to Funfetti Cookie Sandwiches

  1. Pearl M says:

    Yum, these look so colorful and sweet! I am so glad that you don’t use pre-made canned frosting… I hate the taste and at least you take the time to make everything from real ingredients!

  2. These look so festive and tasty!

  3. Super cute! I am thinking I might have to try these to celebrate the end of the school year! My son would love them!

  4. I am beyond ecstatic to try these cookies and I love that they are from scratch instead of a cake mix!

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