Why You’ll Love This Recipe

These cookies combine the classic buttery texture of shortbread with the colorful fun of sprinkles and a rich, creamy frosting. They are:

Soft, tender, and melt-in-your-mouth.
Packed with vibrant sprinkles for a cheerful appearance.
Perfectly portioned as bite-sized treats.
Freezer-friendly for make-ahead celebrations.
Easy to customize with different frosting colors or extracts.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Funfetti Shortbread Sandwich Cookies with Frosting

Directions

For the Vanilla Buttercream:

In a stand mixer fitted with a paddle attachment, cream the softened butter until light and fluffy, about 2-3 minutes.
Add the vanilla extract and heavy cream, mixing to combine.
Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Scrape down the sides occasionally.
Adjust consistency with more cream if too thick or more powdered sugar if too thin. Add food coloring if desired.

For the Shortbread Cookies:

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
In a stand mixer, cream the butter and sugar on medium speed until fluffy, 3-4 minutes. Add vanilla extract, almond extract, and egg. Scrape down the sides.
Mix in dry ingredients on low until combined, then gently fold in sprinkles.
Roll dough out to 1/4″ thick on a lightly floured surface. Cut with cookie cutters, re-rolling dough as needed.
Place cookies 2 inches apart on baking sheets and chill for 45-60 minutes.
Bake at 350°F for 7-9 minutes, depending on cookie size. Let cool on sheets before transferring to a cooling rack.
Once cooled, sandwich cookies with buttercream frosting.

Servings and timing

Makes 12 sandwich cookies
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 8 minutes
Total time: 1 hour 38 minutes

Variations

Use chocolate or colored buttercream for different themes.
Swap almond extract for lemon or orange extract for a citrus twist.
Add mini chocolate chips or crushed nuts to the dough for extra texture.
Make mini versions for bite-sized party treats.

storage/reheating

Store in an airtight container at room temperature for 3-4 days.
Freeze unfilled cookies for up to 2 months; thaw and fill with frosting before serving.
Do not attempt to reheat as it may soften the frosting.

FAQs

Can I make these cookies ahead of time?

Yes, the cookie dough can be made a day in advance and stored in the fridge. Chill before baking.

Can I use salted butter instead of unsalted?

Yes, but reduce added salt slightly in the recipe.

Can I substitute almond extract?

You can use vanilla or citrus extracts for a different flavor.

Can I make these gluten-free?

Yes, by using a 1:1 gluten-free flour blend. Adjust baking time if necessary.

Can I use store-bought frosting?

Absolutely, store-bought buttercream works well if you’re short on time.

How do I prevent sprinkles from bleeding?

Fold sprinkles in gently and avoid overmixing the dough.

Can I make these cookies larger or smaller?

Yes, adjust baking time accordingly; smaller cookies bake faster, larger cookies need extra time.

Can I add chocolate chips?

Yes, mini chocolate chips can be folded into the dough with sprinkles.

Can I freeze the filled cookies?

It’s better to freeze unfilled cookies. Fill with frosting after thawing for best results.

Why did my cookies spread too much?

Ensure dough is chilled before baking and measure flour accurately.

Conclusion

Funfetti Shortbread Sandwich Cookies are a delightful way to bring color and flavor to any celebration. Their soft, buttery texture combined with creamy buttercream makes them irresistible to kids and adults alike. With simple ingredients and customizable variations, these cookies are a crowd-pleasing treat that will brighten any occasion.

Funfetti Shortbread Sandwich Cookies with Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These funfetti shortbread sandwich cookies are soft, buttery, and bursting with sprinkles. Each cookie is filled with a creamy vanilla buttercream, making every bite a festive and delightful treat. Perfect for birthdays, parties, or simply enjoying as a sweet snack, these cookies are easy to make and freezer-friendly.

Author: Amy
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour 38 minutes
Yield: 12 sandwich cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For the buttercream: In a stand mixer fitted with a paddle attachment, cream butter until light and fluffy, 2-3 minutes.
Add vanilla extract and heavy cream, mixing to combine.
Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Scrape down sides occasionally.
Adjust consistency with more cream if too thick, more powdered sugar if too thin. Add food coloring if desired.
For the cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
In a stand mixer, cream butter and sugar until fluffy, 3-4 minutes. Add vanilla extract, almond extract, and egg. Scrape down sides.
Mix in dry ingredients on low until combined, then fold in sprinkles gently.
Roll dough to 1/4″ thick on a lightly floured surface. Cut with cookie cutters, re-rolling as needed.
Place cookies 2 inches apart on baking sheets and chill for 45-60 minutes.
Bake at 350°F for 7-9 minutes, depending on size. Cool on sheets before transferring to a wire rack.
Once cooled, sandwich cookies with buttercream frosting.