Funfetti Cookie Sandwiches

You can’t go wrong with funfetti cookies. You can’t go wrong with classic vanilla buttercream. You can’t go wrong putting those two things together. That’s exactly what I did.

I got an email last week asking me to do an interview for this blog and my custom orders! The Oklahoma Daily wanted to take a photo shoot of me in all my baking glory Sunday, and I literally got the time settled the night before. So I had to come up with something pretty and quick, which is where I got the idea to make funfetti cookies filled with vanilla buttercream.
Before I get down to the recipe, I wanted to share with you the newspaper I was in! I was on the FRONT PAGE! How exciting it was to see my kitchen with me in it on the front page of a newspaper!
The recipe is pretty simple, this is a basic sugar cookie full of jimmies. There is a little bit of cream of tartar to give it a delicious sugar cookie kick that I just love. But here are a few tips and tricks to help you bake these cookies successfully.
1. Butter and egg MUST be at room temperature. Why? Because if you don’t, the ingredients will not incorporate right and you will get a crumbly mess of dough.
2. Use jimmie sprinkles only! If you use nonpareils, you might wind up with a very tie-dye dough. Jimmies are long rice-shaped sprinkles, and nonpareils are the little tiny round sprinkles.3. Chill for at least 30 minutes, but let the dough sit out for about 30 minutes if you chill the dough overnight. I learned that chilling for 30 minutes developed a perfectly sized cookie, but when I chilled it for a couple of hours, my dough hardly spread and I had thick squatty cookies that didn’t look as pretty.


  • Cookie –
  • 1/2 C unsalted butter, room temperature
  • 3/4 C granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 1/2 C all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 C sprinkles
  • Buttercream Filling –
  • 1/2 C unsalted butter, room temperature
  • 2-3 C powdered sugar
  • 1 tsp vanilla
  • Very small pinch of salt
  • 1-2 tbsp cream or milk


For the cookie –

1. In a large bowl, creamΒ butterΒ and sugar. Add in the egg and vanilla and mix until smooth.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Slowly add the dry ingredients to wet. Fold in the sprinkles.

3. Roll the dough and chill for at least 30 minutes. If you chill the dough for over 2 hours or overnight, let the dough sit out for 30 minutes before baking.

4. Preheat the oven to 350F. Line two cookie sheets with parchment paper or Silpats. Bake for 8 minutes and allow the cookies to cool on the pan.

For the buttercream filling –

1. Cream butter in a medium bowl until smooth. Slowly add in powdered sugar. Add cream or milk until you reach desired consistency. Add vanilla and salt and cream until smooth and fluffy. If filling is too thin, add more powdered sugar. If filling is too thick, add more cream or milk.

For the sandwich –

1. Place a COMPLETELY cooled cookie upside down. Pipe or spread buttercream filling onto the wrong side of the cookie. Place another cookie on top right side up.

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