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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!
4.78 from 9 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
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