Rating: 4.50
(6)

Funfetti Shortbread Sandwich Cookies

By Rachel
February 10, 2022

These funfetti shortbread sandwich cookies are rich, buttery, and full of sprinkles! Sandwiched together with easy vanilla buttercream. The buttercream can be dyed any color desired and the funfetti sprinkles can be exchanged for any color of sprinkle. I dyed my buttercream pink and went with the funfetti sprinkles. These bite sized cookie sandwiches are perfect for cookie boxes or treat tins.

funfetti shortbread sandwich cookies line up on a baking sheet
unbaked shortbread cookies

Tools I used for this recipe:

  • Progressive International Biscuit Cutter Set of 7 – I love these as they are not sharp on your hands when pressing down, they are plastic so they will not rust, and they stack neatly inside each other.
  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Plastic Dough Scrapper – I use my plastic dough scrapper all the time, it is perfect for scrapping cookie dough out of a round mixing bowl
funfetti shortbread cookie with bite taken out

Grocery List:

  • All-purpose flour
  • Baking Powder
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Unsalted Butter
  • Sugar
  • Egg, at room temperature
  • Vanilla Extract
  • Almond Extract
  • Funfetti sprinkles
  • Powdered Sugar
  • Heavy Cream
shortbread cookie dough

If you like these funfetti shortbread sandwich cookies, you’ll love..

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shortbread cookies stacked on each other

Instructions:

For the Vanilla Buttercream:

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.

With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all.

If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice. Spread or pipe the frosting onto the cooled cookies.

For the Shortbread Cookies:

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and almond extract, and the egg. Scrape down the sides.

Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles.

Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/2? thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*

Arrange the cookies on the prepared baking sheets, about 2? apart. Chill for 30 minutes. Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* Allow to cool for 4-5 minutes on the baking sheets before transferring to a cooling rack.

Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container for 3-4 days.

Notes:

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop. 

*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

baked shortbread cookies with frosting piped on
funfetti shortbread sandwich cookies

Funfetti Shortbread Sandwich Cookies with Vanilla Buttercream

4.50 from 6 votes
Tender shortbread cookies loaded with funfetti sprinkles filled with vanilla buttercream
Servings 15 Sandwiches
Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes

Equipment

  • 2" round or fluted cookie cutter

Ingredients
 
 

For the Vanilla Buttercream:

  • 1 cup Unsalted butter, softened
  • 1 tbsp Vanilla extract
  • 3 – 3 1/2 cups Powdered sugar
  • 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 cups Sugar
  • 1 Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1/2 cup Funfetti sprinkles

Instructions
 

For the Vanilla Buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
  • With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all.
  • If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice. Spread or pipe the frosting onto the cooled cookies.

For the Shortbread Cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  • In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and almond extract, and the egg. Scrape down the sides.
  • Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles.
  • Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/2? thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*
  • Arrange the cookies on the prepared baking sheets, about 2? apart. Chill for 30 minutes. Once chilled, remove from the fridge and bake at 350 for 4-6 minutes.* Allow to cool for 4-5 minutes on the baking sheets before transferring to a cooling rack.
  • Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container for 3-4 days.

Notes

*It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll, you can also scoop this dough with a portion scoop. 
 
*Baking time is dependent on the size of the cookies, I would start with 4-6 minutes and increase baking time as needed.

Nutrition

Serving: 1cookieCalories: 291kcalCarbohydrates: 74gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 72mgPotassium: 41mgFiber: 1gSugar: 12gVitamin A: 613IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Author: The Hearty Life
Calories: 291kcal
Cost: $
Course: Dessert
Cuisine: American
Keyword: Cookie Sandwiches, Cookies, Funfetti, Shortbread

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

finished cookies tossed on a sheet pan
4.50 from 6 votes (6 ratings without comment)

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