Soft and thick funfetti sandwich cookies with raspberry filling and soft vanilla buttercream.
They’re fun, they’re super soft and gooey and they’re so so good!
These sugar funfetti cookies are thick and chewy, with a raspberry jam surprise in the middle that helps round all the flavors and helps cutting the sweetness with its tartness.
Ingredients you’ll need for Funfetti Sandwich Cookies with Raspberry filling
Granulated sugar
Unsalted butter
Salt
Eggs, room temperature
Vanilla extract
Almond Extract
All-purpose flour
Baking soda
Rainbow sprinkles (jimmies)
Pure vanilla extract
Powdered sugar, sifted
Salt
Heavy cream
Raspberry jam
Tips and Tricks
If pressed on time, allow eggs to sit -completely covered- in warm (not hot) water for 5 minutes
Use jimmies, and avoid nonpareils, their color bleeds minimally compared to other sprinkles
Chilling the cookie dough before baking will help solidify the butter, which means thicker, chewier cookies. When baking the chilled dough, the butter will take longer to melt than room temperature butter, and the cookies will spread less. It’s totally worth it!
Freezing and storing your cookies
You can store frosted cookies in an airtight container for up to 2 days at room temperature or for up to 5 days in the fridge
To freeze the cookie dough, let the cookies chill for 1 hour, then place in a bag or air tight container and freeze for up to 3 months. To bake, just pop them out of the freezer and add 1 -2 extra minutes of baking
You can freeze these baked cookies with or without the frosting and filling; just place them in an air tight container and add a piece of parchment paper between each layer before freezing. These can be frozen for up to 3 months
Follow this link for more cookie recipes, or follow the links below for some of my favorites:
Soft and gooey, thick funfetti sugar cookies, filled with creamy vanilla buttercream and raspberry jam
Prep Time40mins
Cook Time10mins
Additional Time1hr
Total Time1hr50mins
Course: Brownies and Bars
Cuisine: American
Keyword: funfetti cookies, funfetti sandwich cookies, funfetti sandwich cookies with raspberry filling, funfetto sugar cookies, Maria Corcuera, sugar cookies, sweet fix baker
Servings: 15sandwich cookies
Calories: 399kcal
Author: Maria Corcuera
Ingredients
Funfetti Sugar Cookies
1Cupgranulated sugar
1Cupunsalted buttercold and cut into cubes
1/2teaspoonsalt
2eggsroom temperature
1teaspoonVanilla extract
1/4teaspoonAlmond Extract
2Cupsall-purpose flour
1teaspoonbaking soda
1/2Cuprainbow sprinklesjimmies
Buttercream
1/2Cupunsalted butterroom temperature
1/2teaspoonpure vanilla extract
2 1/4Cupspowdered sugarsifted
pinchof salt
1Tablespoonheavy cream
1/4Cupraspberry jam
Instructions
Cookie Bars
Line 3 baking sheets with parchment paper and set aside
Mix Sugar, butter and salt until no lumps are visible and butter is creamed. Add in eggs and vanilla and mix. Mix in flour and baking soda until just combined. Fold in sprinkles
With a cookie scoop, measure the dough and place in prepared cookie sheet -don't worry about the space between them, this is to chill before baking. Cover and refrigerate for 1 hour (or a maximum of 72 hours)
Pre-heat oven to 350 F; place cold cookies in prepared cookie sheets, leaving 2.5 inches between each one. Bake for 10-11 minutes, or until the edges just begin to turn a light golden color. Leave in the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely
Buttercream
Beat butter and vanilla until light and fluffy, around 2 minutes, gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, and beat until reaching desired consistency
To assemble
Place buttercream in a piping bag and pipe a "barrier" around the edge of your cookie, fill the inside of the barrier with raspberry jam and top with another cookie
Notes
* If pressed on time, allow eggs to sit -completely covered- in warm (not hot) water for 5 minutes* Use jimmies, their color bleeds minimally compared to other sprinkles* Chilling the cookie dough before baking will help solidify the butter, which means thicker, chewier cookies. When baking the chilled dough, the butter will take longer to melt than room temperature butter, and the cookies will spread less* To freeze the cookie dough, let the cookies chill for 1 hour, then place in a bag or air tight container and freeze for up to 3 months. To bake, just pop them out of the freezer and add 1 -2 extra minutes of baking* You can freeze these baked cookies with or without the frosting and filling; just place them in an air tight container and add a piece of parchment paper between each layer before freezing. These can be frozen for up to 3 months
These cookies tasted good. However, I followed it exactly and chilled the balls of dough for one hour and they still spread a TON. They were nearly flat. Also the recipe ingredients state to use baking soda, but in the instructions it says baking powder. I went with what the ingredients said…not sure what is correct.
Hi Meghan, so sorry to hear that! I’m not sure why that happened, but here are a few things that could be the reason: the quality of the cookie sheets is not as good, room temperature butter was too soft (it needs to be cool to the touch, not warm, when pressing it, your finger will make an indent, but won’t sink all the way down), flour was measured incorrectly (it needs to be spooned into the measuring cup, then leveled), over mixing the butter and sugars
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2 Comments
These cookies tasted good. However, I followed it exactly and chilled the balls of dough for one hour and they still spread a TON. They were nearly flat. Also the recipe ingredients state to use baking soda, but in the instructions it says baking powder. I went with what the ingredients said…not sure what is correct.
Hi Meghan, so sorry to hear that! I’m not sure why that happened, but here are a few things that could be the reason: the quality of the cookie sheets is not as good, room temperature butter was too soft (it needs to be cool to the touch, not warm, when pressing it, your finger will make an indent, but won’t sink all the way down), flour was measured incorrectly (it needs to be spooned into the measuring cup, then leveled), over mixing the butter and sugars