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Funfetti Shortbread Sandwich Cookies with Vanilla Buttercream Recipe

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★★★★★

4.5 from 60 reviews

These Funfetti Shortbread Sandwich Cookies with Frosting are a delightful treat combining buttery shortbread cookies speckled with colorful sprinkles and a rich vanilla buttercream filling. Perfect for celebrations or a fun dessert, these cookies feature a tender crumb and sweet, creamy frosting that can be customized with your favorite food coloring.

Ingredients

Scale

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

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

  1. Prepare Vanilla Buttercream: In a stand mixer fitted with a paddle attachment, cream the softened butter on medium speed until light and fluffy for about 2-3 minutes. Add the vanilla extract and heavy cream, mixing to combine. With the mixer on low, gradually add powdered sugar 1/2 cup at a time, mixing well after each addition. Scrape down the sides occasionally. Continue until the buttercream reaches your desired consistency, which might require 2 1/2 to 3 cups of powdered sugar. If the frosting is too thick, add more cream by the tablespoon; if too thin, add more powdered sugar. Optionally, add food coloring to tint the frosting.
  2. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
  3. Cream Butter and Sugar for Cookies: In the stand mixer bowl fitted with the paddle attachment, cream the softened butter and sugar on medium speed until fluffy and pale, about 3-4 minutes. Add the vanilla and almond extracts along with the room temperature egg. Mix well, scraping down the sides of the bowl to ensure even incorporation.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the funfetti sprinkles to distribute evenly throughout the dough.
  5. Roll Out and Cut Cookies: Transfer the dough to a lightly floured surface. Roll it out to approximately 1/4 inch thickness. Using a cookie cutter, cut dough into desired shapes. Gather and re-roll scraps to use all the dough.
  6. Chill and Bake Cookies: Arrange the cookies on the prepared baking sheets about 2 inches apart. Chill in the refrigerator for 45 to 60 minutes to firm up. Once chilled, bake the cookies at 350°F for 7 to 9 minutes. Baking time may vary based on cookie size; smaller cookies need less time, larger ones more. Allow cookies to cool on the baking sheet before transferring them to a wire rack.
  7. Assemble Sandwich Cookies: Once cookies are completely cooled, spread or pipe a generous amount of the vanilla buttercream onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies. Store sandwiches in an airtight container for 3-4 days to maintain freshness.

Notes

  • Baking times depend heavily on cookie size; start with 7 minutes and increase as needed.
  • Ensure eggs and butter are at room temperature for smooth mixing.
  • You can customize the buttercream with different colors for festive occasions.
  • Store sandwich cookies in an airtight container at room temperature for best texture.

Keywords: Cookie Sandwiches, Cookies, Funfetti, Shortbread

Find it online: https://cookwithlea.com/funfetti-shortbread-sandwich-cookies-with-vanilla-buttercream-recipe/