You know those cookies that disappear from the plate before you even finish making them? These funfetti cookie sandwiches are exactly that kind of trouble. Soft, chewy, loaded with rainbow sprinkles, and sandwiched with cream cheese frosting that’s just tangy enough to keep you reaching for another one. I baked my first batch for William’s seventh birthday, and now I can’t make them without someone asking if there are extras to take home.
They’re easier than my Easy Cream-Filled Chocolate Cupcakes Recipe and just as popular at parties. If you’re looking for more festive treats, my Delicious Red Velvet Brownies Recipe and The Best Strawberry Brownie Kabobs Recipe are always crowd favorites too.
Why You’ll Love These Funfetti Cookie Sandwiches
These vanilla Funfetti Cookie Sandwiches are everything a homemade cookie should be. Soft centers, lightly golden edges, and bursts of color in every bite. The cream cheese frosting is incredibly smooth and not too sweet, which balances the sugar perfectly.
They’re festive enough for birthdays but simple enough for Tuesday afternoons. Kids go absolutely wild for the sprinkles, and adults love how light and fluffy the texture is. You can make the cookies ahead and assemble them the day you need them, which makes party prep so much easier.
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Ingredients for Funfetti Cookie Sandwiches
Here’s everything you’ll need to make these Funfetti Cookie Sandwiches with sprinkles and creamy frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Funfetti Cookies
All-purpose flour: Forms the base structure of the cookies and keeps them tender without being cakey.
Baking soda: Helps the cookies spread slightly and gives them a soft, chewy texture.
Salt: Balances the sweetness and brings out the vanilla flavor.
Unsalted butter: Adds richness and creates that melt-in-your-mouth quality. Make sure it’s at room temperature for easy mixing.
Granulated sugar: Provides sweetness and helps the cookies get those lightly crisp edges.
Light brown sugar: Adds moisture and a subtle caramel flavor that makes the cookies extra chewy.
Egg: Binds everything together and adds structure.
Pure vanilla extract: Gives the cookies a warm, sweet flavor that complements the sprinkles perfectly.
Sprinkles: The star of the show. Use jimmies or nonpareils for the best color and texture.
For the Cream Cheese Frosting
Unsalted butter: Creates a smooth, creamy base for the frosting. Room temperature is key here.
Cream cheese: Adds a slight tang and makes the frosting luxuriously soft. Don’t skip bringing it to room temperature first.
Powdered sugar: Sweetens and thickens the frosting to the perfect pipeable consistency.
Pure vanilla extract: Enhances the overall flavor and keeps the frosting from tasting too tangy.
Heavy cream or milk: Thins the frosting just enough to make it light and fluffy.
How to Make Funfetti Cookie Sandwiches
Follow these simple steps to create bakery-style Funfetti Cookie Sandwiches at home.
Making the Cookies
Preheat oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this aside while you work on the wet ingredients.
Beat the butter: In a large bowl, use a hand-held mixer or stand mixer with the paddle attachment to beat the butter on medium speed until it’s completely smooth and creamy, about 1 minute.
Cream butter and sugars: Add the granulated sugar and light brown sugar to the butter, mixing on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step adds air and creates the perfect cookie texture.
Add egg and vanilla: Mix in the egg and vanilla extract until everything is well combined and smooth. Scrape down the sides and bottom of the bowl to make sure nothing gets left behind.
Combine wet and dry: Reduce your mixer to low speed and add the dry ingredients. Mix just until combined, being careful not to overmix.
Fold in sprinkles: Gently fold in the sprinkles until they’re fully incorporated and evenly distributed throughout the dough.
Shape the dough: Scoop the dough into 2-tablespoon portions, roll them into balls, and place them on your prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each dough ball with your palm.
Bake: Bake for 10-11 minutes, one sheet at a time, until the cookies are lightly browned around the edges but the centers still look soft. Don’t overbake or they’ll lose their chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Making the Cream Cheese Frosting
Beat butter and cream cheese: In a large bowl, use a hand-held or stand mixer fitted with the paddle attachment to beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Add sugar and vanilla: Add the powdered sugar and vanilla extract, mixing on low speed at first until the sugar is fully incorporated. This prevents a powdered sugar cloud in your kitchen.
Adjust consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. It should be soft enough to pipe but thick enough to hold its shape.
Whip until fluffy: Increase the mixer speed to high and beat for 2-3 minutes until the frosting is light and fluffy.
Assemble the sandwiches: Place half of the cooled cookies bottom-side up on your work surface. Pipe a generous amount of frosting onto each cookie, leaving about a ½-inch border around the edges. Top each frosted cookie with one of the remaining cookies, gently pressing them together to form a sandwich. The frosting will spread slightly to the edges.
Substitutions and Variations
Different sprinkles: Try chocolate sprinkles, pastel colors for baby showers, or red and green for the holidays.
Buttercream instead of cream cheese frosting: If you prefer a sweeter filling, use vanilla buttercream or even chocolate frosting.
Add extracts: A hint of almond extract in the Funfetti Cookie Sandwiches dough gives these a subtle bakery flavor.
Make them mini: Use 1 tablespoon of dough per Funfetti Cookie Sandwiches for bite-sized mini cookie sandwiches that are perfect for parties.
Chocolate chip addition: Fold in ½ cup of mini chocolate chips along with the sprinkles for extra texture.
Equipment For Funfetti Cookie Sandwiches
Hand-held or stand mixer: Makes creaming the butter and sugar quick and effortless.
Mixing bowls: You’ll need at least two, one for dry ingredients and one for wet.
Parchment paper: Prevents sticking and makes cleanup easy.
Baking sheets: Two sheets let you prep the next batch while one bakes.
Piping bag with pastry tip: Creates professional-looking frosting swirls. A zip-top bag with the corner cut off works in a pinch.
Wire rack: Allows cookies to cool evenly and prevents soggy bottoms.
Storage and Make-Ahead Tips
Room temperature: Store assembled Funfetti Cookie Sandwiches in an airtight container at room temperature for up to 2 days. After that, the Funfetti Cookie Sandwiches can start to soften from the frosting.
Refrigerator: These keep well in the fridge for up to 5 days in an airtight container. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Freeze the cookies: Bake the Funfetti Cookie Sandwiches and freeze them unfrosted for up to 3 months. Thaw at room temperature, then make fresh frosting and assemble.
Freeze assembled sandwiches: You can freeze the fully assembled sandwiches for up to 1 month. Thaw them in the fridge overnight.
Make the frosting ahead: The cream cheese frosting can be made up to 3 days in advance. Store it in the fridge and let it come to room temperature before using. Give it a quick whip to fluff it back up.
Expert Tips
Don’t skip the flattening step. Gently pressing down each dough ball before baking helps the Funfetti Cookie Sandwiches bake evenly and creates that classic cookie shape.
Use room temperature ingredients. Cold butter and cream cheese won’t mix properly, and you’ll end up with lumpy frosting or dense cookies.
Chill the dough if it’s too soft. If your kitchen is warm and the dough feels sticky, pop it in the fridge for 15-20 minutes before scooping.
Match your cookies by size. When assembling the sandwiches, pair up Funfetti Cookie Sandwiches that are similar in size so your sandwiches look neat and professional.
Pipe the frosting for best results. Using a piping bag gives you control over the amount of frosting and makes the sandwiches look bakery-perfect.
Serving Suggestions
With a glass of cold milk: The classic pairing that never gets old, especially for kids.
Alongside ice cream: Serve these as a sweet cookie sandwich dessert with a scoop of vanilla or strawberry ice cream on the side.
At birthday parties: Stack them on a colorful platter for an eye-catching dessert table centerpiece.
With hot chocolate: Perfect for cozy afternoons when you want something sweet and comforting.
FAQ
What is the secret to perfect Funfetti Cookie Sandwiches?
The secret is using room temperature butter and not overbaking them. Pull the cookies out when the edges are just lightly golden and the centers still look soft. They’ll firm up as they cool but stay wonderfully chewy. Also, gently folding in the sprinkles at the end keeps them from bleeding color into the dough.
Who makes the best Funfetti Cookie Sandwiches?
Homemade funfetti cookies with cream cheese frosting are honestly better than anything you can buy at the store. When you make them yourself, you control the sweetness, the texture, and the amount of frosting. Plus, fresh-baked cookies always taste better than packaged ones.
Where can I buy a cookie time ice cream sandwich?
Cookie Time ice cream sandwiches are usually available at specialty grocery stores or online retailers, but making your own version at home with these funfetti sandwich cookies and your favorite ice cream is so much more fun and customizable.
What type of cookie is best for ice cream sandwiches?
Soft, chewy cookies work best for ice cream sandwiches because they won’t crack when you bite into them. These funfetti cookies are perfect for that. You can skip the cream cheese frosting and sandwich a scoop of softened ice cream between two cookies instead, then freeze them until firm.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Funfetti Cookie Sandwiches
Funfetti Cookie Sandwiches
Soft, chewy Funfetti Cookie Sandwiches filled with a fluffy cream cheese frosting. The ultimate treat for celebrations or any day!
Ingredients
Method
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Preheat your oven to 350°F/177°C. Line two baking sheets with parchment paper and set them aside.
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In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
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In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter on medium speed until smooth and creamy. Then add both the granulated sugar and light brown sugar, mixing until the mixture becomes light and fluffy, around 2-3 minutes.
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Add the egg and vanilla extract to the bowl and mix until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
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Reduce the mixer speed to low, then slowly add the dry ingredients to the bowl, mixing until just combined. Stir in the sprinkles until evenly distributed throughout the dough.
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Scoop the dough into 2-tablespoon-sized portions, roll each into a ball, and arrange them on the prepared baking sheets, spacing each cookie about 2 inches apart. Gently press down on the cookies to slightly flatten them.
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Bake for 10-11 minutes, one baking sheet at a time, until the cookies are lightly golden at the edges while the center remains soft. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter and cream cheese together on medium-high speed until smooth and creamy, about 2-3 minutes.
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Add the powdered sugar and vanilla extract, mixing on low speed until fully incorporated.
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If you prefer a thinner frosting, add a tablespoon of heavy cream or milk and increase the mixer speed to high. Beat for an additional 2-3 minutes to achieve a fluffy texture.
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Place half of the cooled cookies on a flat surface with the bottoms facing up. Using a piping bag fitted with a pastry tip, pipe a generous amount of frosting in the center of each cookie, leaving a ½-inch border.
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Top each frosted cookie with the remaining cookies, gently pressing down to sandwich them together.
Nutrition
Notes
These cookies are a fun treat for all ages, with colorful sprinkles and a creamy, dreamy frosting. Store them in the fridge to keep them fresh and cool for a perfect bite every time.
