Best Confetti Sandwich Cookies Recipes

FUNFETTI SANDWICH COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar until light, fluffy and creamy, about 2-3 minutes.
• Add the vanilla and the eggs, one at a time, and mix after each addition, just until combined.
• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and mix on low just until the flour is incorporated.
• Remove the bowl from the stand mixer. Stir in the sprinkles.
• Use an ice cream scoop to evenly portion the dough into balls and place on baking sheets, leaving two inches between the cookies. Chill in the refrigerator for 30 minutes.
• While the cookies are chilling in the fridge, heat the oven to 375F. Line two cookie sheets with parchment paper.
• Bake the cookies for 11-13 minutes or until the edges are just beginning to turn a light, golden brown. The centers should be just set. Cool completely.
• While the cookies are cooling, prepare the marshmallow buttercream filling. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and confectioners sugar on low until combined.
• Add the salt, vanilla bean paste, and milk, mixing on low until incorporated. Add in the marshmallow cream.
• Turn the mixer to medium high and whip the buttercream, scraping the bowl every two minutes or so, for 8 minutes, until super light, fluffy and creamy.
• Transfer the buttercream to a piping bag fitted with your choice of piping tip. Pipe a circle of buttercream on half of the cookies, leaving a bit of space (about 1/4 inch) around the edge of the cookie.
• Top with remaining cookies, pressing the sandwiches together so that the buttercream is near the edges.
• Roll the edges of the sandwich cookies in sprinkles. At this point you can refrigerate the cookies to firm up the buttercream or serve as is.

EASY CONFETTI SANDWICH COOKIES RECIPE

Steps:

• Preheat the oven to 375°F/190°C and line a baking sheet(s) with parchment paper.
• In a large bowl, mix the dry cake mix, eggs, oil, vanilla extract, and 1/2 cup sprinkles together until incorporated.
• Use a small cookie scoop to make an even number of balls on the prepared baking sheet(s) leaving at least 2" between each ball of dough.
• Bake the cookies for 10-12 minutes or until the edges begin to brown.
• Remove from the oven and allow to cool for 5 minutes on the baking sheets before moving to a wire rack to finish cooling.
• In a large bowl, add the marshmallow fluff and butter and beat until smooth.
• Add the powdered sugar into the mixture a little at a time beating between each addition until smooth.
• The icing should not be stiff but fall into a ribbon pattern.
• Using the same sized cookie scoop as used for the cookies above, add a scoop of icing on top of half the cooled cookies.
• Top each with a second cookie.
• Pour the remaining sprinkles into a shallow bowl, and roll each cookie on its sides to coat the outside with extra sprinkles.
• Cookies can be served at room temperature or chilled and served cold or frozen.

CONFETTI SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In large bowl, beat cake mix, oil, milk and eggs with electric mixer on medium speed 1 minute or until blended. Stir in sprinkles. Onto cookie sheets, drop batter by level tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In large bowl, beat butter and powdered sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in vanilla and food color until blended. For each sandwich cookie, spread about 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
• Roll dough into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 to 10 minutes.