Funfetti Cookie Sandwiches: 12 Colorful Treats to Delight -

Sweet, soft Funfetti Cookie Sandwiches with sprinkles, sandwiched with creamy vanilla buttercream for a colorful treat.

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Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs and vanilla extract. Beat for 1 minute. Scrape down the sides of the bowl.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the sprinkles. Chill the dough for 30 minutes before baking.
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat.
Scoop about 1 ½ to 2 tablespoons of cookie dough and roll it into a ball. Place on the prepared cookie sheet, about 3 inches apart.
Bake for 15-17 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
For the buttercream: In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy.
Add the pinch of salt, vanilla extract, and half of the powdered sugar. Beat until fully combined.
Add the remaining powdered sugar and beat for 5-6 minutes or until fluffy. If the buttercream is too thick, add heavy cream or milk, one tablespoon at a time, until it reaches the desired consistency.
To assemble: Pair off your cooled cookies according to size. Spoon or pipe a generous amount of buttercream onto the inside of one cookie, then press the other cookie on top.
Roll the edges of the cookie sandwiches in extra sprinkles.