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Funfetti Shortbread Sandwich Cookies with Frosting Recipe

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These Funfetti Shortbread Sandwich Cookies with Frosting are delightful buttery treats filled with colorful sprinkles and a creamy vanilla buttercream. Perfect for celebrations or a fun dessert, they combine classic shortbread texture with a sweet, creamy filling.

Ingredients

Units 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 cups Sugar
  • 1 Egg (room temperature )
  • 2 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1/2 cup Funfetti sprinkles

Instructions

  1. For the Vanilla Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
  2. Add powdered sugar: With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need it all.
  3. Adjust consistency: If your frosting is too thick, add more cream, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice.
  4. For the Shortbread Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  5. Mix dry ingredients: In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside.
  6. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add in the vanilla and almond extract, and the egg. Scrape down the sides.
  7. Add dry ingredients and sprinkles: Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles.
  8. Roll and cut dough: Transfer the dough out onto a clean, lightly floured surface. Roll out to 1/4″ thick. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all dough is used.*
  9. Chill and bake: Arrange the cookies on the prepared baking sheets, about 2 inches apart. Chill for 45-60 minutes. Once chilled, remove from the fridge and bake at 350 for 7-9 minutes.* Allow to cool on the baking sheets before transferring to a cooling rack.
  10. Assemble: Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container for 3-4 days.

Notes

  • Chill the cookies for 45-60 minutes before baking for better shape and texture.
  • Adjust the frosting consistency by adding more cream or powdered sugar as needed.
  • Store assembled cookies in an airtight container for 3-4 days.

Find it online: https://yumfoodusa.com/funfetti-shortbread-sandwich-cookies-with-frosting-recipe/