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What’s more fun than a cookie? A funfetti cookie sandwiches yummy cookie dough decorated with sprinkles and flavored with princess extract. Couldn’t be any better than that! But then there is also the buttercream that is in between those cookies so that makes it so much better! Oh, and kids will absolutely love them too!
These funfetti cookie sandwiches are made with princess extract, which is a delicious emulsion that I have in my kitchen at all times. (More about this down below.) If you don’t want to buy the princess extract than that is completely up to you. You can use almond extract instead or just stick to plain vanilla. The flavor isn’t what really matters with these cookies, it’s the fun of the sprinkles that are mixed in them!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing these cookies have in them is princess extract. Now this extract is delicious and is one of my favorite things to have in my kitchen at all times. It’s a mix of vanilla, lemon and almond extracts and when they are all combined they make an addicting concoction.
funfetti cookie sandwiches
- 1 1/2 sticks unsalted butter room temp
- 2/3 cup granulated sugar
- 1 egg
- 1 1/2 tsp princess extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup cornstarch
- 1 1/2 cup all-purpose flour
- 1/4 cup sprinkles don't add in any sixlets chocolates if using a sprinkle blend
- 2 stick unsalted butter room temp
- 1 tsp princess extract
- 3 cup powdered sugar
- 1 tbsp water
- preheat the oven to 350 degrees F. in a bowl, combine the salt, baking powder, cornstarch, and flour; set aside. in another bowl, combine the butter and sugar and cream together with a paddle attachment until fluffy, about 1 minute. scrape down the sides of the bowl then add in the egg and princess extract. mix until incorporated, about 1 minute. scrape down the sides of the bowl again and then gradually add in the dry ingredients. fold in the sprinkles. roll the dough out into a log and wrap in cling wrap. place into the fridge for about 30 minutes. carefully cut the cookies with a sharp knife into 1/4 inch thick pieces and sprinkle a little more sprinkles on top of each cookie. place on a lined sheet pan and bake for 10-12 minutes. let cool. (you can roll them out and use cookie cutters too)
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes. frost the cookies.