Funfetti Sandwich Cookies with Raspberry filling
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:
Sugar Cookie Bars with Cream Cheese Frosting
Chocolate Cranberry Oatmeal Cookies
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If you make this recipe, please be sure to give it a rating and leave a comment!
Funfetti Sandwich Cookies with Raspberry filling
Soft and gooey, thick funfetti sugar cookies, filled with creamy vanilla buttercream and raspberry jam
Servings: 15 sandwich cookies
Calories: 399kcal
Ingredients
Funfetti Sugar Cookies
- 1 Cup granulated sugar
- 1 Cup unsalted butter cold and cut into cubes
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Almond Extract
- 2 Cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 Cup rainbow sprinkles jimmies
Buttercream
- 1/2 Cup unsalted butter room temperature
- 1/2 teaspoon pure vanilla extract
- 2 1/4 Cups powdered sugar sifted
- pinch of salt
- 1 Tablespoon heavy cream
- 1/4 Cup raspberry 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
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 50g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 178mg | Fiber: 1g | Sugar: 35g
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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