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

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

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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  1. 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!

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