Funfetti Sandwich Cookies (Print Version)

# Ingredients:

→ For the Funfetti Sugar Cookies

01 - 1 ½ cups (180g) all-purpose flour
02 - ⅓ cup (30g) almond flour (can substitute with ¼ cup all-purpose flour)
03 - ¼ tsp baking powder
04 - ¼ tsp salt
05 - ¾ cup (170g) unsalted butter, room temperature
06 - ½ cup (100g) granulated sugar
07 - 1 tsp (5ml) clear vanilla extract (or regular vanilla extract)
08 - ¼ tsp almond extract (optional)
09 - 1 large egg (57g), room temperature
10 - ⅓ cup sprinkles

→ For the Cream Cheese Frosting

11 - ½ cup (113g) unsalted butter, room temperature
12 - 4 oz (112g) cream cheese, room temperature
13 - 1 tsp (5ml) clear vanilla extract (or regular vanilla extract)
14 - ½ tsp salt
15 - 1-2 tbsp (15-30ml) milk
16 - 2 cups (150g) powdered sugar or confectioners sugar, sifted

# Instructions:

01 - Sift and whisk the all-purpose flour, almond flour, baking powder, and salt together until well combined. Set aside.
02 - In a large mixing bowl, beat the butter and sugar together on medium-high speed until well combined, about 2-3 minutes. Scrape down the sides of the bowl.
03 - Add the egg, vanilla extract, and almond extract (if using), mixing on low speed until each is incorporated before adding the next, about 20-30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 30 seconds to fully mix and incorporate everything.
04 - Add half of the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined. Scrape down the sides and bottom of the bowl. Add the remaining half of the dry ingredients. When almost combined, add the sprinkles and fold into the dough.
05 - If the dough feels too sticky to handle, add up to 2-3 tablespoons more flour, 1 tablespoon at a time, until the dough feels tacky but not overly sticky.
06 - Drop the dough onto a large piece of parchment paper. Using a bowl scraper or your hands, divide the dough into two equal pieces. Set one piece aside. Place a large piece of plastic wrap over one ball of dough and roll it out to ¼ inch thickness. The shape doesn't matter, just focus on the thickness.
07 - Once rolled out, fully wrap the dough in the plastic wrap used for rolling. Place the wrapped dough on a parchment-lined baking sheet or large plate. Repeat for the remaining dough ball. Chill the rolled-out sheets of cookie dough in the refrigerator for at least 2 hours and up to overnight.
08 - When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
09 - Remove one sheet of chilled dough. Unwrap and place onto a piece of parchment paper. In a small bowl, pour ¼ cup flour for dipping the cookie cutter. Dip the cookie cutter into the flour, then press it into the chilled dough. Repeat until all the dough has been cut. Gather excess dough, roll into a ball in plastic wrap, and set aside to be rolled out again for another batch.
10 - Gently lift the cut pieces of dough onto the parchment-lined baking sheet, spacing cookies about 2 inches apart. If the dough has warmed and the cookies start to lose shape, place the cut cookies in the freezer to chill for about 10 minutes.
11 - Bake cookies at 350°F for 8-12 minutes. The edges will turn a very light golden brown. The centers will be light and may not be fully set. Remove from the oven and cool on the hot baking sheet on a cooling rack for 3 minutes.
12 - Transfer cookies to a cooling rack and let cool completely for at least 45 minutes. Note that baking time depends on the size of the cookies - for a 2-inch cookie using dough straight from the fridge, baking time is 8-10 minutes.
13 - Repeat rolling, cutting, baking, and cooling until all the dough is used.
14 - Cream together the room temperature butter and cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar ½ cup at a time, beating each addition until incorporated. Once all sugar is added, mix in the vanilla extract, 1 tablespoon milk, and salt. Beat on high until the frosting reaches the desired consistency. If too thick, add an additional 1-2 tablespoons milk, beating until well incorporated.
15 - Using a small offset icing knife, spoon, small cookie scoop, or piping bag with tip of choice, apply the desired amount of frosting to the bottom of one cookie. Place the bottom of another cookie against the frosted side of the first cookie and gently press together to form a sandwich.

# Notes:

01 - Store in an airtight container in the refrigerator for up to 5 days
02 - Using clear vanilla extract helps maintain the bright white color of the frosting
03 - For best results, make sure all ingredients are at room temperature before beginning
04 - Perfect for birthdays and celebrations

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