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funfetti cookie sandwiches

shortbread cookies with a buttercream filling. flavored with princess extract and loaded with sprinkles!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: cookies, Dessert
Cuisine: American
Servings: 24
Calories: 179kcal
Author: Alyx Kjorven



  • 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.


Calories: 179kcal