Plus, what's not to love about funfetti? It's fun, colorful and will bring a smile to anyone's face. I've been yearning for funfetti for quite some time now. One of my friends even made me a funfetti cake for my birthday just to quench my craving. How sweet was that?!? After she made my cake for me, I had the urge to make something funfetti myself. Then I saw these cookies on Josie's blog and I knew they would be the perfect thing to quench that urge to bake...and to eat some more funfetti, of course. Plus the timing of all this couldn't have been more perfect. Tucker was getting ready to promote from one class to another at daycare, and I couldn't pass up the opportunity to bake something sweet for his class for their "end of the year" party. I know, these were perfect, right?
Funfetti Sandwich Cookies
For the cookies-
1 Cup (2 sticks) unsalted butter, room temperature
2 Tbsp unsalted butter, melted
2 Tsp vanilla extract
1 Egg yolk
2 Cups cake flour
2/3 Cup all-purpose flour
3/4 Tsp baking soda
1/2 Tsp salt
1/2 Cup colored sprinkles
For the frosting-
10 Tbsp (1 1/4 sticks) unsalted butter, room temperature
1 1/4 Cups confectioner's sugar, sifted
1 Tsp vanilla extract
1 Tbsp heavy cream
1/3 Cup colored sprinkles
For the cookies-
In a medium bowl sift together the cake flour, all-purpouse flour, baking soda and salt and set aside.
Place softened butter and sugar in a large bowl and beat on high until creamed, about 3-5 minutes. Once the butter and sugar are creamed; add the vanilla extract, melted butter, egg, and egg yolk and mix thoroughly until combined. Slowly add the flour mixture to the butter mixture and beat on low until all the flour is added, and ingredients are fulling incorporated. Add the sprinkles, using a spatula fold sprinkles into the cookie dough.
Cover the cookie dough with plastic wrap and place if the refrigerator. Refrigerate dough at least 30 minutes.
Meanwhile, preheat oven to 350. Line baking sheet with a silicone baking mat. Using a cookie scoop (mine was about 1 1/2 tablespoons), scoop the dough and place on prepared baking sheet, leaving about 2 inches between each cookie. Place in preheated oven and bake for 10-12 minutes, rotating the pan half way through. The cookies should be just beginning to brown on the bottom and slighly firm on the tops. Remove from oven and allow to cool about 5 minutes on the baking sheet, then transfer to cooling racks to allow to cool completely. Repeat this process with remaining cookie dough.
For the frosting-
Place butter in a large bowl and beat on high until light and fluffy, about 3 minutes. Reduce mixing speed to low and gradually add the confectioner's sugar and mix until just combined, increase mixing speed to medium and mix about 2 minutes. Add the vanilla and cream and mix on medium-high for 3-5 minutes, until light and fluffy. Gently fold in the sprinkles.
Transfer frosting to a large piping bag, set aside.
First, pair up cookies by size and shape. Carefully pipe frosting onto one cookie, gently and firmly place the other cookie onto the frosting. Gently press to spread the frosting to the edges. Repeat process until all the sandwiches are made.
Store in an airtight container until ready to serve.
Recipe source: Pink-Parsley, cookies adapted from Yammies Noshery, frosting adapted from Cook's Illustrated