Funfetti Shortbread Sandwich Cookies 

These funfetti shortbread sandwich cookies are festive, buttery, and delightfully fun—loaded with rainbow sprinkles and sandwiched with creamy vanilla buttercream. Baked golden and slightly crisp on the edges, they’re soft in the center and taste as joyful as they look. Perfect for cookie boxes, party tins, or brightening up lunchboxes, these petite sandwich cookies bring a cheerful pop of color and flavor to any occasion. Ideal for bakeries of all ages!

Ingredients

For the Shortbread Cookies:

• 1½ cups all-purpose flour
  
  

• ¼ tsp baking powder
  
  

• ¼ tsp baking soda
  
  

• ½ tsp cream of tartar
  
  

• ¼ tsp salt
  
  

• ½ cup unsalted butter, softened
  
  

• ½ cup granulated sugar
  
  

• 1 large egg (room temperature)
  
  

• 2 tsp vanilla extract
  
  

• 1 tsp almond extract
  
  

• ½ cup funfetti sprinkles (rainbow non‑pareil)
  
  

For the Vanilla Buttercream Filling:

• 1 cup unsalted butter, softened
  
  

• 1 Tbsp vanilla extract
  
  

• 2 Tbsp heavy cream
  
  

• 3–3½ cups powdered sugar
  
  

• Optional: food coloring (e.g., pink, yellow)
  
  

Directions

1. Make the buttercream first: Cream the softened butter for 2–3 minutes until light. Add vanilla and heavy cream. With mixer on low, gradually add powdered sugar until desired consistency is reached; color if desired. Set aside.
   
   

2. Prepare the cookie dough: In a small bowl whisk together flour, baking powder, baking soda, cream of tartar, and salt. In a stand mixer, cream butter and sugar for 3–4 minutes until fluffy. Add egg, vanilla, and almond extract; scrape down sides. Mix in dry ingredients on low until just combined, then gently fold in sprinkles.
   
   

3. Chill and cut: Transfer dough to a floured surface, roll to about ½″ thick, and cut shapes (2″ rounds or fluted cutters). Chill cut cookies for 30 minutes.
   
   

4. Bake: Preheat oven to 350 °F (175 °C). Arrange cookies spaced ~2″ apart. Bake for 4–6 minutes, depending on size—they should remain pale with softened edges. Cool on pans for 4–5 minutes before transferring to a wire rack to finish cooling.
   
   

5. Assemble sandwiches: Once the cookies are completely cool, pipe or spread buttercream onto half of them, then top with remaining cookies to create sandwiches. Store in an airtight container for 3–4 days.
   
   

Nutrients

(Per 1 sandwich cookie; makes about 15–16 sandwiches)

• Calories: 291 kcal
  
  

• Fat: 20 g (12 g saturated; 5 g monounsaturated; 1 g polyunsaturated; ~1 g trans)
  
  

• Cholesterol: 62 mg
  
  

• Sodium: 72 mg
  
  

• Carbohydrates: 74 g (sugar ~12 g; fiber ~1 g)
  
  

• Protein: ~2 g
  
  

• Potassium: 41 mg
  
  

• Vitamin A: 613 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: ~14 mg
  
  

• Iron: ~1 mg