Funfetti Shortbread Sandwich Cookies with Frosting
These funfetti shortbread sandwich cookies are soft, buttery, and packed with sprinkles. Each one is filled with a dollop of buttercream frosting for the perfect bite-sized treat. They're easy to make, freezer-friendly, and ideal for birthdays or any occasion!
Equipment
- 1 1/2" round or fluted cookie cutter any shape will work a
Ingredients
For the Vanilla Buttercream:
- 1/2 cup Unsalted butter softened
- 1 tbsp Vanilla extract
- 2 1/2 - 3 cups Powdered sugar
- 1 tbsp Heavy cream
- Food coloring optional
For the Shortbread Cookies:
- 1 3/4 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 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.1/2 cup Unsalted butter, 1 tbsp Vanilla extract, 1 tbsp Heavy cream
- 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.2 1/2 - 3 cups Powdered sugar
- 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.Food coloring
For the Shortbread Cookies:
- In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside1 3/4 cups All-purpose flour, 1/4 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Cream of Tartar , 1/4 tsp Salt
- 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.1/2 cup Unsalted Butter, 1/2 cups Sugar, 1 Egg, 2 tsp Vanilla Extract, 1 tsp Almond Extract
- Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles.1/2 cup Funfetti sprinkles
- Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/4" 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 inches apart. Chill for 45-60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. Once cookies have chilled, remove from the fridge and bake at 350 for 7-9 minutes.* Allow to cool 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
*Baking time is dependent on the size of the cookies, I would start with 7 minutes and increase baking time as needed. Smaller bite-sized cookies will need less time and larger cookies, additional time.
Nutrition
Serving: 1cookieCalories: 278kcalCarbohydrates: 55gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 88mgPotassium: 54mgFiber: 0.5gSugar: 15gVitamin A: 511IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg