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Funfetti Shortbread Sandwich Cookies: The Ultimate Celebration Cookie
Imagine a cookie that captures the unbridled joy of a birthday party, the nostalgic charm of a classic bakery, and the sublime, buttery perfection of a tender shortbread. That’s the magic of Funfetti Shortbread Sandwich Cookies. This isn’t just another cookie recipe; it’s an experience. A buttery, crumbly, melt-in-your-mouth shortbread disc, studded with a confetti of rainbow sprinkles, sandwiched together with a lusciously smooth vanilla frosting. They’re visually stunning, delightfully textured, and impossibly delicious.
The beauty of these cookies lies in their sophisticated simplicity. Shortbread, with its rich history rooted in Scottish tradition, is a cookie of elegant restraint. It relies on the holy trinity of butter, sugar, and flour to achieve its signature sandy, tender crumb. By introducing playful, colorful sprinkles, we bridge the gap between that refined elegance and pure, whimsical fun. The result is a dessert that feels both special and approachable, perfect for a fancy tea party or a child’s after-school treat.
Unlike drop cookies that spread and puff, these sandwich cookies hold their shape beautifully, making them ideal for cookie presses or simple slicing. The process is meditative and rewarding, yielding cookies with a professional look that will have everyone asking, “Did you buy these?” The answer, of course, will be a proud and beaming “No, I made them!”
In this comprehensive guide, we’ll walk through every step to ensure your Funfetti Shortbread Sandwich Cookies are flawless. We’ll delve into the science of shortbread, explore creative variations, and provide all the tips you need for make-ahead success. Let’s create some edible confetti.
The Story of Shortbread & The Rise of Funfetti
To truly appreciate this recipe, a little context is wonderful. Shortbread dates back to medieval Scotland, originally beginning as a thrice-baked bread rusk. Over centuries, with the increased availability of butter, it evolved into the rich, biscuit-like treat we know today. Traditionally shaped into rounds, fingers, or petticoat tails, it was a luxury reserved for special occasions like Christmas and Hogmanay (Scottish New Year). Its name comes from its “short” (meaning crumbly) texture, a result of the high fat content interrupting the gluten formation.
Funfetti, on the other hand, is a purely American, late-20th-century invention. The term, trademarked by Pillsbury in 1989, describes cakes, cookies, and confections filled with multi-colored sprinkles (or “jimmies”). It evokes a sense of celebration, childhood, and uncomplicated happiness. Merging this modern icon of joy with the centuries-old, dignified shortbread creates a beautiful culinary paradox—a cookie that is both timeless and timely.
Ingredients: The Foundation of Flavor and Texture
The ingredient list is deceptively simple. Each component plays a critical role in achieving the perfect shortbread sandwich cookie.
Ingredients
For the Funfetti Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened to cool room temperature
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, but highly recommended for authentic “funfetti” flavor)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 cup rainbow jimmies sprinkles (not nonpareils—see tips!)
For the Vanilla Sandwich Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1-2 tablespoons heavy cream or whole milk
- Pinch of salt
Instructions
Follow these steps carefully for cookies that are tender, not tough, and hold their beautiful shape.
- Prep and Cream: Preheat your oven to 325°F (160°C). This lower temperature is key for shortbread to bake through without browning too much. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add the 3/4 cup powdered sugar and beat on low until combined, then increase speed to medium and beat for 1-2 minutes until light and fluffy. Scrape down the bowl. Beat in the vanilla and almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. This ensures even distribution.
- Incorporate Dry into Wet: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour is absorbed and a soft dough begins to form. It will look crumbly at first, then come together. Do not overmix.
- Add the Sprinkles: Add the 1/2 cup of rainbow jimmies to the dough. Mix on low for just 5-10 seconds, or fold in by hand, until the sprinkles are evenly distributed. Overmixing at this stage can cause the sprinkles to bleed their color.
- Shape the Dough: There are two primary methods:
- Slice-and-Bake Method: Divide the dough in half. Shape each half into a log about 1.5 to 2 inches in diameter on a piece of parchment paper. Roll tightly, smoothing the surface. Chill the logs for at least 2 hours, or until very firm. Once chilled, slice into rounds about 1/4-inch thick.
- Cookie Press Method: This dough works excellently in a cookie press. Fit the press with your desired disc (a round open star is classic). Load the press and form cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake: Arrange the cookie rounds on the prepared baking sheets. Bake for 12-15 minutes, rotating the sheets halfway through. The cookies are done when they are just set and the bottoms are lightly golden. The tops should remain pale. Do not let them brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
- Make the Frosting: While the cookies cool, prepare the frosting. In a clean mixer bowl, beat the softened butter on medium speed until creamy. Add the sifted powdered sugar, vanilla, and a pinch of salt. Start mixing on low until combined, then increase speed to medium. Beat for 2-3 minutes until very light and fluffy. Add cream, 1 tablespoon at a time, until you reach a smooth, spreadable, but not runny, consistency.
- Assemble: Once cookies are completely cool, match them up in pairs by size. Spread or pipe a generous dollop of frosting onto the flat side of one cookie. Gently press the matching cookie on top to form a sandwich. The filling will slightly squish to the edges.
Pro Tips for Perfect Cookies Every Time
- Butter Temperature is King: Your butter should be softened but still cool—able to hold an indentation when pressed but not greasy or shiny. This ensures proper aeration and prevents spreading.
- Choose Your Sprinkles Wisely: Use “jimmies” (the long, cylindrical sprinkles) rather than “nonpareils” (the tiny round balls). Jimmies hold their color and shape during mixing and baking. Nonpareils bleed color instantly and can create a murky, gray dough.
- Don’t Skip the Chill: If using the slice-and-bake method, chilling is non-negotiable. It firms the butter, preventing overspreading and making slicing clean and easy.
- Bake Low and Slow: The 325°F temperature is crucial. It allows the cookies to dry out and cook through without taking on color, preserving their delicate, buttery flavor and tender crumb.
- The Power of Powdered Sugar: Using powdered sugar in the cookie dough (instead of granulated) contributes to that supremely tender, fine crumb that defines great shortbread.
Creative Variations
Once you’ve mastered the classic, the world is your oyster!
- Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, sunny twist.
- Chocolate Dip: Dip one half of the assembled cookie in melted chocolate or white chocolate for an extra decadent treat.
- Different Extracts: Swap the vanilla for coconut, lemon, or even birthday cake extract.
- Colored Frosting: Tint the sandwich frosting with a drop of food coloring to match a holiday or party theme.
- Brown Butter Shortbread: Brown the butter for the dough first and let it resolidify. This adds an incredible nutty, toffee-like depth of flavor.
Serving & Storing Suggestions
These cookies are a star on any dessert table. Serve them on a tiered stand for a party, pack them in a cute box as a homemade gift, or simply enjoy them with a cold glass of milk.
Storing: Unfilled cookies can be stored in an airtight container at room temperature for up to 5 days. The dough logs can be wrapped tightly and frozen for up to 3 months; slice and bake from frozen, adding a minute or two to the baking time. Assembled sandwich cookies are best enjoyed within 2-3 days, as the frosting will slowly soften the cookies. Store them in a single layer in an airtight container.
The Final Word
Funfetti Shortbread Sandwich Cookies are more than just a recipe; they’re a celebration in cookie form. They embody the joy of baking and the pleasure of sharing something beautiful and delicious. They prove that sometimes, the most impressive desserts come from understanding a few simple techniques and not being afraid to add a little color. So, preheat your oven, break out the sprinkles, and get ready to bake a batch of pure, buttery happiness.
Funfetti Shortbread Sandwich Cookies
Buttery, melt-in-your-mouth shortbread cookies packed with rainbow sprinkles and sandwiched with a smooth vanilla frosting. The perfect festive, make-ahead treat for any celebration.
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a stand mixer, beat softened butter until creamy. Add powdered sugar and beat until light and fluffy, 1-2 minutes. Beat in vanilla and almond extracts.
- In a separate bowl, whisk together flour and salt. With mixer on low, gradually add flour mixture to butter mixture. Mix just until a soft dough forms.
- Add rainbow jimmies and mix on low for 5-10 seconds, or fold in by hand, until evenly distributed.
- Shape dough using preferred method: form into logs, wrap, and chill for 2+ hours before slicing 1/4″ thick, OR use a cookie press to form shapes directly on baking sheets.
- Bake for 12-15 minutes, rotating pans halfway, until set and bottoms are lightly golden. Tops should remain pale. Cool 5 mins on sheet, then transfer to wire rack to cool completely.
- For frosting: Beat softened butter until creamy. Add sifted powdered sugar, vanilla, and salt. Beat on low, then medium for 2-3 mins until fluffy. Add cream 1 tbsp at a time until spreadable.
- Once cookies are completely cool, match pairs. Spread or pipe frosting onto flat side of one cookie and gently press a second cookie on top to form a sandwich.
Notes
Use jimmies sprinkles, not nonpareils, to prevent color bleeding. Dough logs can be frozen for up to 3 months. Assembled cookies are best within 2-3 days.
