I have to say, I am glad summer is almost over. It has been so crazy hot here in Chicago, it was really hard to do anything outdoors. With the end of summer, of course, comes the kids going back to school. My daughter Sammie was excited to start kindergarten (okay, excited to ride the bus) and my son Jack, just started 2nd grade. Jack is not a big fan of hot lunch, probably because he is so darn picky. Since he won’t eat most of what I make, he sure isn’t going to eat cafeteria food. So, Jack brings the same plain old turkey sandwich (no cheese, can this really be my son?) everyday, a bag of chips and a dessert. When I saw these cookies on Pink Parsley, I knew it would be a fun dessert that he would love and maybe for a second, know that I was thinking of him as he ate it.
The dough is like the usual sugar cookie recipe, but the addition of cake flour makes these cookies a bit softer. The dough is pretty sticky, so you’ll have to allow at least one half hour of refrigeration before scooping and baking the cookies. Once the cookies cool, you make a delicious butter cream that you can either spread on with a knife or pipe on. Personally, I find piping to be much easier and it’s prettier too. When Jack got home from school, he couldn’t wait until tomorrow. He just had to try a cookie now. I think I counted a dozen Mmmms before I stopped counting. And, I can’t forget my Sammie. She loved them too, especially the pink frosting. Since she is in kindergarten, we get to have lunch together everyday, usually Rice-A-Roni at her request. Well, besides her company, at least now I have dessert to look forward to.
Homemade Funfetti Sandwich Cookies
Yield: I got 48 cookies, 24 sandwiches
2 sticks (1 cup) butter, softened to room temperature
1 1/4 cup sugar
2 tsp vanilla extract
2 Tbsp melted butter
1 egg + 1 egg yolk
2 cups cake flour
2/3 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup colored sprinkles
In the bowl of a stand mixer, fitted with the paddle, cream the butter and the sugar on medium until light and fluffy, about 3-5 minutes. Add the vanilla, melted butter, whole egg and yolk. Mix until combined, scraping the sides of the bowl with a spatula as necessary.
Combine the cake flour, all-purpose flour, baking soda, and salt in a medium bowl. Slowly add the flour mixture to the butter mixture, mixing on low until just combined. Fold in the sprinkles with a spatula.
Cover the bowl and refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 375F. Using a small cookie scoop, drop the dough onto parchment-lined cookie sheets, spacing them 2 inches apart to allow for spreading. Bake 10-12 minutes (rotating the pans halfway through) until they are just starting to brown on the bottom and are barely firm on top. Cool the cookies 5-10 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
1 1/4 sticks (10 Tbsp) unsalted butter, softened to room temperature
1 1/4 cups confectioners’ sugar, sifted I didn’t sift and it was fine
1 tsp vanilla extract
1 Tbsp heavy cream
1/3 cup colored sprinkles I omitted and chose to color the frosting pink instead
Food coloring optional I used Americolor Deep Pink
In the bowl of a stand mixer fitted with the paddle, beat the butter until creamy, about 2 minutes. Add the sugar and beat on low until just combined and then increase the speed to medium for about 2 minutes. Add the vanilla and heavy cream. Beat on medium-high until light and fluffy, about 3-5 minutes. Stir in the sprinkles if using and/or the food coloring.
To assemble the cookies, match pairs based on size and shape before frosting. Pipe or spread icing onto one half, then gently but firmly close the cookie. Press lightly to spread the icing to the edges so it lo0ks pretty. Store in an airtight container.