funfetti sandwich cookies

these funfetti sandwich cookies are made from sprinkle filled sugar cookies sandwiched together with a cream cheese frosting. these cute little cookies are perfect for birthdays or just because!

who doesn’t love a fun treat that’s filled with sprinkles? I for one absolutely LOVE sprinkles, aka “funfetti!” just typing it brings a smile to my face. so, when it came time this year to create a special treat to celebrate my two “june bug” birthdays, I knew there had to be sprinkles. these funfetti sandwich cookies are practically a party in cookie from. read on to find out how to make these fabulous little cookies!

in a few words, these sprinkle filled vanilla cookies are

  • chewy
  • sweet
  • buttery
  • taste like birthday cake
    • the trick is the clear vanilla extract!
  • filled with beautiful funfetti sprinkles
  • sandwiched with a creamy, not too sweet cream cheese frosting
  • if a cookie could be both a birthday cake and a cookie, it would be these!
  • so darn fun…seriously!
  • guaranteed to make you (and any lucky someone you make these for) SMILE!
confetti sandwich cookies

short, sweet and sprinkle filled ingredient list

these funfetti sandwich cookies are easy to make and require only a few delicious ingredients

from these ingredients you will make the funfetti vanilla sugar cookies and the cream cheese frosting.

confetti sandwich cookies

special tools for the perfect little cream filled sandwich cookies

  • 2″ cookie or biscuit cutter
  • stand mixer with paddle attachment or electric hand mixer with beaters
    • for making the cookie dough and frosting
  • rolling pin, plastic wrap and parchment paper
    • for rolling out, chilling and baking the dough
  • aluminum cookie sheets
    • preferred for even baking cookies
  • cooling rack
    • for cooling the cookies after baking
  • frosting bag with piping tip
    • I use this one from Wilton
    • makes a pretty frosting design to sandwich the cookies
    • optional: use a small cookie scoop (or spoon) to apply the frosting
  • oven thermometer
    • I love this one
    • is a good way to ensure the cookies bake at the proper temperature
confetti sandwich cookies

tips + tricks for picture perfect cookies

make these funfetti sandwich cookies “insta ready” (and taste as good as they look) with these tips!

making the cookies:

  • use room temperature ingredients
    • this helps the butter cream properly to mix with the sugar
    • no over mixing means a tender, chewy cookie
  • fold the sprinkles in right before the flour is fully mixed
  • do not use naturally dyed sprinkles
    • the color will bleed or bake into the cookie
    • if you want to use them : fold them into the cream frosting
  • chill the dough
    • do not skip this step
    • dough can be made days ahead
    • keep wrapped in parchment and plastic wrap
  • use a 2″ cookie or biscuit cutter
    • make sure dough is still chilled
    • if dough warms up and can not hold the shape of the cut out, pop it into the freezer for 10 minutes
  • bake cookies until the edges are a VERY light golden color
    • the cookies will continue to bake on the hot cookie sheet for 3-5 minutes
    • cookies will be soft when transferred to the cooling rack
    • they will set and firm up
    • for a 2″ cookie this takes about 8-10 minutes in a conventional oven
      • if baking on the convection setting, lower the temperature to 325 for 8-10 minutes
  • cool cookies completely before piping on the frosting
    • if you’re pressed for time, cool to room temperature for 30 minutes
    • transfer to the fridge to chill for 15 minutes
confetti sandwich cookies

assembling and storing the cookies:

  • transfer frosting to the piping bag at room temperature
    • if piping a design, chill the frosting bag in the fridge for 5-10 minutes
    • this helps the frosting hold it’s shape will piping
  • once all the cookies have frosting
    • gently press the top cookie onto the frosting
    • store in the fridge until ready to serve (or photograph!)
  • cookies (with frosting) can be stored in the fridge the same day they are made
    • in an airtight container
    • cookies can be individually wrapped and stored in the freezer in an airtight container for 2-3 weeks
  • cookie stacking is optional, but a fun party trick!
confetti sandwich cookies
confetti sandwich cookies

other sprinkle filled treats to enjoy

funfetti sandwich cookies

funfetti sandwich cookies

these funfetti sandwich cookies are made from sprinkle filled sugar cookies sandwiched together with a cream cheese frosting. they are perfect for birthdays or just because!
5 from 4 votes
Prep Time 15 mins
Cook Time 8 mins
Chill Time 2 hrs
Total Time 2 hrs 23 mins
Course Celebrations, Dessert
Cuisine American
Servings 16 2″ sandwich cookies


  • stand mixer with paddle attachment or electric hand mixer with beaters
  • 2" round biscuit cutter
  • parchment paper
  • plastic wrap
  • aluminum cookie baking sheets
  • frosting bag with piping tip, optional


funfetti sugar cookies

  • 1 1/2 c (180g) all purpose flour
  • 1/3 c (30g) almond flour sub with 1/4 c all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c (170g) unsalted butter, room temperature
  • 1/2 c (100g) granulated sugar
  • 1 tsp (5ml) clear vanilla extract sub with vanilla extract
  • 1/4 tsp almond extract, optional
  • 1 (57g) large egg, room temperature
  • 1/3 c sprinkles

cream cheese frosting

  • 1/2 c (113g) unsalted butter, room temperature
  • 4 oz (112g) cream cheese, room temperature
  • 1 tsp (5ml) clear vanilla extract sub with vanilla extract
  • 1/2 tsp salt
  • 1-2 tbsp (15-30ml) milk
  • 2 c (150g) powdered sugar or confectioners sugar, sifted


funfetti sugar cookies

  • Sift and whisk the all purpose flour, almond flour, baking powder and salt together until well combined. Set aside.
  • In a large mixing bowl, beat the butter and sugar together on medium high speed until well combined, about 2-3 minutes. Scrape down the sides.
  • Add the egg and vanilla, mixing on low speed until each is incorporated before adding the next, about 20-30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 30 seconds to fully mix and incorporate everything.
  • Add the 1/2 dry ingredients to the wet, mixing on the lowest speed until JUST combined. Scrape down the sides and bottom of the bowl. Add the remaining 1/2 of the dry to the wet. When almost combined, add the sprinkles. Fold into the dough. Repeat scraping down the bowl. 
    If the dough feels too sticky to handle, add in up to 2-3 tbsp more flour, 1 tbsp at a time until the dough feels tacky, but not overly sticky.
  • Drop the dough onto a large piece of parchment paper. Using a bowl/bench scraper or your hands, divide the dough into two equal pieces. Set one piece aside. 
    Place a large piece of plastic wrap over the single ball of dough. Roll out the dough to 1/4" The shape doesn't matter, more the thickness. Once rolled out, fully wrap the dough in the plastic wrap used to roll out the dough. Place the dough on a parchment lined half sheet baking sheet or large plate. Repeat for the remaining dough ball. 
    Place the rolled out sheets of funfetti sugar cookie dough in the fridge to chill for at least 2 hours and up to overnight.
  • When ready to bake: Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
  • Remove one "sheet" of chill dough. Unwrap the dough and place onto a piece of parchment paper. In a small bowl, pour 1/4 c flour for dipping the cookie or biscuit cutter into. 
    Dip the cookie or biscuit cutter into the flour, press the cutter into the chilled dough. Repeat until all the dough has been cut into pieces. Gently gather the excess dough. Roll back into a ball in plastic wrap. Set aside to be rolled out again for another batch.
    Gently lift the cut pieces of dough onto a parchment lined baking sheet. Space cookies about 2" apart. They shouldn't spread too much while baking. BUT if the dough has gotten warm and the cookies start to lose shape while moving onto the baking sheet, place the cut cookies into the freezer to chill for about 10 minutes.
  • Bake cookies at 350F for 8-12 minutes. The edges will turn a very light golden brown. The centers will be light and may not be fully set. Remove the cookies from the oven. Cool on the hot baking sheet on a cooling rack for 3 minutes.
    Remove cookies to fully cool on the cooling rack for at least 45 minutes or until completely cooled.
    The baking time will depend on the size of the cut cookies. For a 2" sized cookie from dough that is stright from the fridge, the baking time is 8-10 minutes.
  • Repeat rolling, cutting, baking and cooling until all the dough is used.

cream cheese frosting

  • Cream together the room temperature butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar 1/2 c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, add in vanilla extract, 1 tbsp milk and salt. Beat on high until the buttercream is fully incorpated and desired consistency. If the buttercream is too thick, add an additional 1-2 tbsp milk of choice, beating until well incorporated.
    confetti sandwich cookies
  • Using a small offset icing knife and spoon, small cookie dough scoop or piping bag with piping tip of choice, apply the desired amount of frosting to the bottom of one cookie. Apply the bottom of another cookie to the frosted side of the first cookie. Gently press together. Enjoy!


cookie/frosting storage:
  • Store frosting in an airtight container in the fridge until ready to apply to the cookies. Bring to room temperature before applying to the cookies.
  • Once the cookies are frosted, they should be stored individually wrapped in wax paper in an air tight container in the fridge or freezer.
  • Unfrosted cookies can be stored in an airtight container at room temperature.
number of cookies: 
  • this recipe makes 32-34 individual 2″ (inch) cookies OR
  • 16-17 (2″ inch) sandwich cookies
Keyword birthday cookies, funfetti sandwich cookies, homemade sandwich cookies, soft sandwich cookies
did you make this recipe?tag @olivesnthyme on Instagram

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  1. Fabulous!! I made these for a cookie tray I was making for my granddaughter’s 1st Communion reception. I wanted something fun for the children. Instead of rolling and sheeting, I rolled the whole thing, wrapped in wax paper overnight then sliced them the next day. Was much easier. Coloured the frosting pink and yellow for extra pop!

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