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Funfetti Shortbread Sandwich Cookies with Frosting Recipe

Funfetti Shortbread Sandwich Cookies with Frosting Recipe
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★★★★★

4.8 from 21 reviews

Indulge in these delightful Funfetti Shortbread Sandwich Cookies with Frosting that are perfect for any celebration or just a sweet treat. These colorful cookies are a fun twist on classic shortbread, filled with a creamy vanilla buttercream.

Ingredients

Scale

For the 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)

For the 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. 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. 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.
  2. For the Shortbread Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine, set aside. 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. Add in the dry ingredients and mix on low until combined. Gently mix in the funfetti sprinkles. 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. 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. Once the cookies have cooled completely, pipe or spread on the buttercream, sandwiching together. Store in an airtight container for 3-4 days.

Notes

  • For a more vibrant color, use gel food coloring.
  • Ensure the cookies are completely cooled before frosting to prevent melting.

Nutrition

Keywords: Funfetti, Shortbread, Sandwich Cookies, Frosting, Vanilla Buttercream, Celebration, Colorful, Sweet Treat

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