Introduction

These Funfetti Shortbread Sandwich Cookies with Frosting are a delightful twist on classic shortbread, filled with colorful sprinkles and creamy vanilla buttercream. Perfect for celebrations or just a joyful treat, they combine buttery texture with sweet, festive flavors.

The image shows several round sandwich cookies with scalloped edges, each cookie having a white base speckled with colorful bits in red, blue, green, and yellow. Between two layers of these speckled cookies, there is a thick, smooth layer of bright pink cream filling. The cookies are scattered over a white marbled surface, creating a playful and colorful display, with some cookies standing upright to show the creamy middle layer, and some lying flat photo taken with an iphone --ar 4:5 --v 7

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 cup Sugar
1 Egg, room temperature
2 tsp Vanilla extract
1 tsp Almond extract
1/2 cup Funfetti sprinkles

Instructions

Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment, cream the softened butter and sugar on medium speed until fluffy, about 3-4 minutes.
Step 4: Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until combined. Scrape down the sides of the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 6: Gently fold in the funfetti sprinkles by hand.
Step 7: Transfer the dough to a lightly floured surface and roll out to about 1/4 inch thickness. Use a cookie cutter to cut dough into shapes, re-rolling scraps as needed.
Step 8: Place the cookies about 2 inches apart on the prepared baking sheets and chill for 45-60 minutes.
Step 9: Bake the cookies at 350°F for 7-9 minutes, starting with 7 minutes for smaller cookies and adding time as needed for larger ones. Allow them to cool on the baking sheet before transferring to a wire rack.
Step 10: To make the buttercream, beat the softened butter in a mixer until light and fluffy, about 2-3 minutes. Add vanilla extract and heavy cream, mixing to combine.
Step 11: With the mixer on low, gradually add powdered sugar, about 1/2 cup at a time, until the desired consistency is reached, scraping down the sides occasionally.
Step 12: If needed, adjust thickness with more heavy cream or powdered sugar. Add food coloring if desired.
Step 13: Once the cookies are completely cool, spread or pipe the vanilla buttercream onto one cookie and sandwich with another.

Tips & Variations

Chilling the dough before baking helps maintain cookie shape and improves texture.
Feel free to use different extract flavors like lemon or orange for a fun twist.
Swap funfetti sprinkles for chocolate chips or nuts for a different flavor and texture.
Use a piping bag for neat and even buttercream layers between cookies.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3-4 days. If you need to keep them longer, refrigerate for up to a week but bring to room temperature before serving for best texture. The cookies can also be frozen unfilled for up to 2 months; thaw before adding frosting.

How to Serve

The image shows several sandwich cookies placed on a white marbled surface. Each cookie has two round, light-colored outer layers with small, colorful sprinkles in red, blue, green, and yellow embedded throughout. The outer layers are slightly textured with scalloped edges. Between these layers is a thick, smooth filling of deep pink color, making one clear middle layer. The cookies are stacked and scattered, showing their thickness and colorful detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to choose one that contains xanthan gum for structure.

How do I prevent the frosting from being too runny or too stiff?

If your frosting is too runny, add more powdered sugar one tablespoon at a time. If it’s too stiff, add a little more heavy cream. Mixing slowly and scraping down the bowl ensures smooth, even texture.