Funfetti Sandwich Cookies with Raspberry filling
Soft and gooey, thick funfetti sugar cookies, filled with creamy vanilla buttercream and raspberry jam
Servings: sandwich cookies
Ingredients
Funfetti Sugar Cookies
- 1 Cup granulated sugar
- 1 Cup unsalted butter cold and cut into cubes
- 1/2 teaspoon salt
- 2 large 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
- 1/8 teaspoon 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, vanilla, almond extract and mix. Mix in flour and baking soda until just combined. Fold in sprinkles1 Cup (200 g) granulated sugar, 1 Cup (227 g) unsalted butter, 1/2 teaspoon (0.5 teaspoon) salt, 2 large eggs, 1 teaspoon Vanilla extract, 1/4 teaspoon (0.3 teaspoon) Almond Extract, 2 Cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1/2 Cup (80 g) rainbow 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 consistency1/2 Cup (113.5 g) unsalted butter, 1/2 teaspoon (0.5 teaspoon) pure vanilla extract, 2 1/4 Cups (270 g) powdered sugar, 1/8 teaspoon (0.1 teaspoon) salt, 1 Tablespoon heavy cream
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 cookie1/4 Cup (85 g) raspberry jam
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
