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Funfetti Shortbread Sandwich Cookies with Frosting Recipe
Ash Tyrrell

Funfetti Shortbread Sandwich Cookies with Frosting Recipe

I recently made these Funfetti Shortbread Sandwich Cookies with Frosting, and I have to say—they were a game-changer! The cookies are soft, buttery, and studded with colorful sprinkles that instantly make you smile. Filling them with creamy buttercream frosting took them to a whole new level.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • Unsalted Butter – 1 cup softened (Makes the cookies rich and buttery; don’t use margarine)
  • Granulated White Sugar – 1 cup Ensures a sweet, tender texture; swapping other sugars changes baking results
  • Whole Eggs – 2 room temperature (Helps the dough bind and gives a soft texture)
  • Vanilla Extract – 1 teaspoon Adds warm, classic flavor; use pure for best taste
  • Almond Extract – ½ teaspoon Enhances the cookie flavor with a subtle nutty note
  • Cream of Tartar – ½ teaspoon Gives a slightly chewy, lightly cakey texture
  • Baking Powder – 1 teaspoon Helps cookies rise perfectly
  • Baking Soda – ½ teaspoon Balances the leavening and adds tenderness
  • Salt – ¼ teaspoon Enhances all the flavors without being noticeable
  • All-Purpose Flour – 2 ¾ cups Gives structure; no substitutes for best results
  • Funfetti Sprinkles – ½ cup Any soft sprinkles work; they add color and fun
  • Powdered Sugar – 2 cups for buttercream (Creates a smooth, creamy frosting that’s easy to pipe)

Method
 

  1. In a small bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Whisk together and set aside. This ensures even distribution for perfect cookies.
  2. Using a stand mixer, beat butter and sugar until fluffy. Add eggs, vanilla, and almond extract, mixing thoroughly. Scrape the sides to incorporate everything evenly.
  3. Gradually add the dry mixture to the wet ingredients on low speed. Fold in the funfetti sprinkles gently to keep their color intact.
  4. Transfer dough to a floured surface and roll to ¼ inch thick. Cut shapes with a cookie cutter, re-rolling scraps until used.
  5. Bake in a preheated oven at 350°F for 7–9 minutes. Let cookies cool completely before frosting to avoid melting the buttercream.
  6. Make a simple buttercream with powdered sugar, butter, and vanilla. Pipe a dollop onto one cookie and sandwich with another. Press gently for even filling.

Notes

  • I always chill my dough longer for thicker, sturdier cookies.
  • I lightly flour my rolling pin to prevent sticking without toughening dough.
  • I use a small offset spatula for frosting so it spreads smoothly.
  • I store leftover sprinkles in an airtight container to keep them fresh.