clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead shot of funfetti cookie sandwiches stacked on their sides in a pink baking pan with sprinkles.

Soft and Chewy Funfetti Cookie Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

  • Author: Maria Pagiotas
  • Total Time: 45 minutes
  • Yield: 15 cookie sandwiches 1x


Funfetti Cookie Sandwiches are loaded with rainbow-colored sprinkles and sandwiched with an irresistible light and airy cream cheese frosting. The combination of granulated sugar and brown sugar creates soft and chewy cookies for the perfect bite.



Funfetti Cookies

  • 315 g (2 1/4 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 170 g (3/4 cup) unsalted butter, at room temperature
  • 165 g (3/4 cup) granulated sugar
  • 55 g (1/4 cup) light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 80 g (1/2 cup) sprinkles

Cream Cheese Frosting

  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 113 g (4 ounces) cream cheese, at room temperature
  • 450 g (1 pound) powdered sugar
  • 2 teaspoons pure vanilla extract
  • Heavy cream or milk, as needed


Funfetti Cookies

  1. Preheat oven to 350°F/177°C.  Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  3. In a large bowl, using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.
  5. Reduce the mixer to low speed. Add the dry ingredients and mix until combined. Add the sprinkles and mix until incorporated.
  6. Scoop the dough into 2 tablespoons, roll into a ball, and arrange on the prepared baking sheets, leaving 2 inches between each cookie. Gently press down on each cookie to slightly flatten.
  7. Bake for 10-11 minutes, one baking sheet at a time, until cookies are lightly browned around the edges (but the center is still soft). Allow cookies to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.

Cream Cheese Frosting

  1. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
  2. Add the powdered sugar and vanilla and mix on low speed until completely incorporated.
  3. Add 1 tablespoon of cream or milk for a thinner consistency. Increase the mixer to high speed and beat for 2-3 minutes.
  4. Arrange half of the cookies on a work surface with the bottoms facing up. Using a piping bag fitted with a pastry tip, pipe the frosting in the middle of the cookies, leaving a 1/2-inch border. Top with the remaining cookies and gently sandwich them together.


Storage: Store in an airtight container in the refrigerator for up to 5 days.

Freezer: Store cooled, unfrosted cookies in a freezer-safe container and freezer them for up to 3 months. Thaw in the refrigerator overnight and frost before serving.

Make-ahead: Refrigerate the cookie dough for up to 3 days before baking. Mix the cream cheese frosting up to 1 week in advance and refrigerate.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Method: Baking