Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe

I made tiny funfetti sandwich cookies with cream cheese frosting that give all the Confetti Crumbl Cookies vibes and disappear before you can blink.

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I am obsessed with these funfetti sandwich cookies because they hit every dumb craving I have. They’re soft sugar cookies stuffed with rainbow sprinkles and pillowy cream cheese frosting, and I love that weird combo of sweet and tang.

I always reach for 1 cup unsalted butter and 8 oz cream cheese when I make them. They scream birthday without being try-hard.

But also? Perfect for a grab-and-go treat or packing into Good Bake Sale Items because people lose their minds over them.

Cream Cheese Cookies that look cute but actually taste like childhood and chaos. Pure, stupidly good delicious

Ingredients

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Flour: the cookie body, gives structure but stays soft if you don’t overwork it.
Cornstarch: basically makes cookies tender and pillowy, like bakery cookies at home.
Baking powder: helps them puff a bit, lightening the texture so they’re not flat.
Baking soda: gives a little lift and browning, so edges get slightly golden.
Salt: balances sweetness, makes the buttery notes pop — don’t skip it.
Butter (cookies): rich, gives flavor and soft, slightly crisp edges when baked.
Sugar: sweetens and helps spread, gives that lightly caramelized bite.
Egg: binds everything together and adds a bit of chewiness.
Vanilla: basically warmth and comfort, smells amazing while baking.
Milk: just enough to bring dough together, keeps texture smooth.
Sprinkles: fun crunch and color; jimmies hold shape better than nonpareils.
Cream cheese: tangy, creamy filling that’s not too sweet — very addictive.
Butter (frosting): smooths the frosting and makes it spreadable and rich.
Powdered sugar: sweetness and structure for fluffy, pipeable frosting.
Frosting salt: tames sweetness and lifts the cream cheese flavor.
Food coloring: plus pastel vibes if you want a cute, photo-ready filling.

Ingredient Quantities

For the cookies:
- 2 1/2 cups all purpose flour (about 312 g)
- 2 tbsp cornstarch (optional, for tender cookies)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter (2 sticks) softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 to 3 tbsp milk (as needed to bring dough together)
- 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

For the cream cheese frosting:
- 8 oz cream cheese softened (1 package)
- 4 tbsp unsalted butter softened (1/2 stick)
- 2 to 2 1/2 cups powdered sugar sifted, adjust for sweetness/consistency
- 1 tsp vanilla extract
- Pinch of salt
- Optional: a few drops of food coloring if you want pastel filling

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/2 cups all purpose flour, 2 tbsp cornstarch (optional), 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg and 2 tsp vanilla and beat until combined.

4. Gradually add the dry ingredients to the butter mixture and stir until it starts to come together. Add 2 to 3 tbsp milk as needed to make a soft but not sticky dough.

5. Fold in 1/2 cup rainbow sprinkles gently so they dont bleed color too much; try not to overmix or crush the sprinkles.

6. Scoop dough into rounded tablespoons or use a small cookie scoop, place 1 inch apart on prepared sheets and flatten slightly with the bottom of a glass or your hand so they bake evenly.

7. Bake 8 to 10 minutes until edges are set and just starting to turn golden, they will look a bit pale. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.

8. While cookies cool, make the cream cheese frosting: beat 8 oz softened cream cheese with 4 tbsp softened butter until smooth. Add 2 to 2 1/2 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt. Taste and adjust sweetness or thickness, add a few drops of food coloring if you want a pastel filling.

9. Assemble sandwiches by spreading about 1 to 2 teaspoons of frosting on the bottom of one cookie and topping with another cookie. Press gently so frosting reaches the edge but doesnt squeeze out too much.

10. Chill assembled cookies for 15 to 30 minutes so filling firms up a bit. Store in an airtight container in the fridge up to 5 days, or freeze layers separated by parchment for longer. Enjoy at room temp for best flavor.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl plus a medium bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy whisk if needed)
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding
6. Cookie scoop or rounded tablespoon and a small glass to flatten the cookies
7. Wire cooling rack
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Airtight container or baking pan for chilling and storage (fridge space)

FAQ

Q: Can I make the dough ahead of time and bake later?
A: Yes, you can chill the dough in the fridge up to 48 hours wrapped tight, or freeze for up to 3 months. Let it sit at room temp 15 to 30 minutes before scooping so it is easier to roll and bake evenly.

Q: My cookies spread too much. What went wrong?
A: Likely butter was too soft or oven temp too low. Chill scooped dough 20 to 30 minutes before baking, and make sure butter is softened but not greasy. Also check your oven with a thermometer; bake at true 350°F.

Q: Can I use nonpareil sprinkles or other types?
A: Try to use jimmies as listed because nonpareils can bleed color and make cookies grainy. Larger sugar crystals or chocolate chips will change texture, but will still work if thats the vibe you want.

Q: How do I get smooth, pipeable cream cheese frosting?
A: Beat cream cheese and butter until perfectly smooth and lump free, then add powdered sugar gradually. If too thick add 1 tsp milk at a time, if too thin add more sifted sugar. Chill briefly if it gets too soft while piping.

Q: Can I make these without cream cheese for a dairy free or vegan option?
A: You can swap in vegan cream cheese and vegan butter, but taste and texture will be slightly different. For dairy free cookies use a plant butter and an egg replacer like flax egg, but cookies may be a bit more cake like.

Q: Best way to assemble and store the sandwich cookies?
A: Pair similar sized cookies, pipe or spread about 1 to 2 tablespoons frosting in the center, press gently together. Store in an airtight container in the fridge up to 5 days, bring to room temp before serving for best flavor.

Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe Substitutions and Variations

All purpose flour:
- Swap with 1-to-1 gluten free flour blend (use the same weight). May change texture a bit, chill dough longer so cookies don’t spread too much.
Unsalted butter:
- Use cold coconut oil (solid) in a 1-to-1 ratio for a slight coconut note. Cookies will be a bit more cakey, so don’t overmix.
- Or use stick margarine 1-to-1 if you need dairy-free. Watch salt levels because margarine can be saltier.
Granulated sugar:
- Substitute light brown sugar 1-to-1 for a chewier, deeper flavored cookie. Dough may be slightly darker and moister.
- Or use coconut sugar 1-to-1 for a not-quite-as-sweet, caramel note. Texture changes a little, but it’s great if you want less refined sugar.
Cream cheese (for frosting):
- Swap with mascarpone 1-to-1 for a richer, silkier filling. Cut back powdered sugar a bit since mascarpone is milder.
- Or use thick Greek yogurt strained overnight, mixed with a bit of powdered sugar, if you want a tangy, lighter filling. Keep it chilled so it stays spreadable.

Pro Tips

– Measure the flour right. Spoon it into the cup and level it off or weigh it if you can. Too much flour makes these dry and cakey, and youll miss that tender, soft bite the cornstarch helps give.

– Fold the sprinkles in very gently and dont overmix. Use jimmies not nonpareils like the recipe says, because the tiny ones bleed color. If any dough looks purple or green, stop folding and scoop it fast, they still taste fine.

– Chill the filled sandwiches for at least 20 minutes before serving. The frosting firms up and the cookies hold together better. If the filling still squishes out when you press, put them back in the fridge a bit longer.

– Keep the cream cheese and butter only slightly soft. If theyre too warm the frosting will be runny and you wont get neat sandwiches. If it does get soft, chill the frosting 10 minutes and re-whip it so it’s fluffy again.

Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made tiny funfetti sandwich cookies with cream cheese frosting that give all the Confetti Crumbl Cookies vibes and disappear before you can blink.

Servings

servings

Calories

260

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl plus a medium bowl for dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy whisk if needed)
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding
6. Cookie scoop or rounded tablespoon and a small glass to flatten the cookies
7. Wire cooling rack
8. Sifter or fine mesh sieve for powdered sugar and flour
9. Airtight container or baking pan for chilling and storage (fridge space)

Ingredients

For the cookies:
2 1/2 cups all purpose flour (about 312 g)
2 tbsp cornstarch (optional, for tender cookies)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup unsalted butter (2 sticks) softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 to 3 tbsp milk (as needed to bring dough together)
1/2 cup rainbow sprinkles (jimmies, not nonpareils)
For the cream cheese frosting:
8 oz cream cheese softened (1 package)
4 tbsp unsalted butter softened (1/2 stick)
2 to 2 1/2 cups powdered sugar sifted, adjust for sweetness/consistency
1 tsp vanilla extract
Pinch of salt
Optional: a few drops of food coloring if you want pastel filling

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Whisk together 2 1/2 cups all purpose flour, 2 tbsp cornstarch (optional), 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl; set aside.
In a large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg and 2 tsp vanilla and beat until combined.
Gradually add the dry ingredients to the butter mixture and stir until it starts to come together. Add 2 to 3 tbsp milk as needed to make a soft but not sticky dough.
Fold in 1/2 cup rainbow sprinkles gently so they dont bleed color too much; try not to overmix or crush the sprinkles.
Scoop dough into rounded tablespoons or use a small cookie scoop, place 1 inch apart on prepared sheets and flatten slightly with the bottom of a glass or your hand so they bake evenly.
Bake 8 to 10 minutes until edges are set and just starting to turn golden, they will look a bit pale. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
While cookies cool, make the cream cheese frosting: beat 8 oz softened cream cheese with 4 tbsp softened butter until smooth. Add 2 to 2 1/2 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt. Taste and adjust sweetness or thickness, add a few drops of food coloring if you want a pastel filling.
Assemble sandwiches by spreading about 1 to 2 teaspoons of frosting on the bottom of one cookie and topping with another cookie. Press gently so frosting reaches the edge but doesnt squeeze out too much.
Chill assembled cookies for 15 to 30 minutes so filling firms up a bit. Store in an airtight container in the fridge up to 5 days, or freeze layers separated by parchment for longer. Enjoy at room temp for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.