Is there anything more festive and FUN than FUNfetti? I think not. I've had a serious craving for funfetti lately, and while I did consider making cupcakes, cookies with icing just sounded too good to pass up. When I set out to find a recipe, most seemed to call for boxed cake mix. I finally found this recipe, which is made from scratch, yet the cookies still take on some flavors of the cake mix (minus the preservatives, of course!). Using cake flour in lieu of all-purpose gives them a light texture. The recipe called for butter extract to mimic boxed cake mix, but I didn't have any on hand, so I added some melted butter instead. I also added an extra egg yolk to make them chewier. These ended up as something of a whoopie pie - cookie hybrid, and they were really awesome. The cookies actually reminded me a bit of the soft sugar cookies you can buy from the grocery store bakery, and anyone who's had those cookies knows what a good thing that is!
As if they couldn't be any better, they are full of colorful, fun sprinkles. The sprinkles most definitely put the fun in funfetti :)
Funfetti Sandwich Cookies
adapted from Yammie's Noshery
- 2 sticks (1 cup) softened butter + 2 Tbs melted butter
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk
- 2 cups cake flour
- 2/3 all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup colored sprinkles
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar at medium speed until light and fluffy, 3-5 minutes. Add the vanilla extract, melted butter, egg, and and yolk, and mix until combined.
Add the cake flour, all-purpose flour, baking soda, and salt, and mix at low speed until just combined. Use a spatula to fold in the sprinkles.
Transfer to the fridge and allow to chill at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees. Using a cookie scoop (mine measures about 1.5 tablespoons), drop the dough onto parchment-lined cookie sheets, spacing them about 2 inches apart. Bake 10-12 minutes, rotating the pans halfway through, until they are just beginning to brown on the bottom and barely firm on top. Allow to cool 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
adapted from Cook's Illustrated
- 1 1/4 sticks (10 Tbs) unsalted butter, softened to room temperature
- 1 1/4 cups confectioner's sugar, sifted
- 1 tsp vanilla extract
- 1 Tbs heavy cream
- 1/3 cup colored sprinkles
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 2 minutes. Add the sugar and beat at low speed until just combined, then increase the speed to medium for about 2 minutes. Add the vanilla and heavy cream and beat at medium-high speed until light and fluffy, 3-5 minutes. Stir in the sprinkles.
To assemble the cookies, match pairs based on size and shape. Pipe or spread icing onto one half, then gently but firmly close the cookie and press lightly to spread the icing to the edges.
Store in an airtight container until ready to serve. These are great slightly chilled from the refrigerator!