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+ servings
three funfetti sandwich cookies stacked on top of each other on a white cloth
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5 from 1 vote

Funfetti Sandwich Cookies

These Funfetti Sandwich Cookies are filled with vegan sprinkles and big vanilla flavor. They bake up soft and moist and are the perfect hand held treat!
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 11 Sandwiches
Calories: 335kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • Measuring Cups and Spoons
  • 1 2 tablespoon Size Cookie Scoop
  • 2 Cookie Sheets
  • Parchment Paper

Ingredients

  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • Cup Granulated Sugar
  • Cup Non Dairy Milk
  • Cup Canola Oil
  • 1 ½ teaspoon White Vinegar or Lemon Juice
  • 1 ½ teaspoon Vanilla Extract
  • 3 tablespoon Rainbow Sprinkles

Frosting To Fill the Sandwiches

  • 8 tablespoon Vegan Butter
  • 2 Cups Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Non-Dairy Milk I used oatmilk

Instructions

  • Preheat oven to 350* F. Line 2 cookie sheets with parchment.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
    1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
  • In a large bowl, combine sugar, non dairy milk, canola oil, vinegar or lemon juice and vanilla. Whisk well.
    ⅔ Cup Granulated Sugar, ⅔ Cup Non Dairy Milk, ⅓ Cup Canola Oil, 1 ½ teaspoon Vanilla Extract, 1 ½ teaspoon White Vinegar or Lemon Juice
  • Add the dry ingredients into the wet ingredients and whisk until combined.
  • Add the sprinkles and using a spatula, fold them in until they are distributed.
    3 tablespoon Rainbow Sprinkles
  • Using a cookie scoop, scoop the batter onto prepared trays with at least 2 inches of room between each cookie.
  • Bake in a 350* oven for 12-15 minutes or until a toothpick inserted into the center of a cookie comes out clean.
  • Allow to cool completely.

To Make the Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.
    8 tablespoon Vegan Butter
  • Add the powdered sugar and mix until combined. Then add the vanilla and non-dairy milk and mix on medium speed until light and fluffy.
    2 Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk

To Fill the Sandwich Cookies

  • Use the same 2 tablespoon scoop to scoop buttercream onto half of the sandwich cookies. Top with the remaining cookies and serve.

Notes

You can skip the step of making buttercream frosting if you'd like! Simply buy some store-bought frosting and proceed with the recipe.
To store: place into an airtight container and keep in the refrigerator for up to 4 days.

Nutrition

Serving: 1Sandwich | Calories: 335kcal | Carbohydrates: 50g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 229mg | Potassium: 45mg | Fiber: 1g | Sugar: 36g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg