Confetti Sandwich Cookies
Makes about 28
Ingredients
- 1 cup unsalted butter, softened
- 1⅓ sugar large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda teaspoon
- 2 teaspoons kosher salt
- 2 tablespoons whole milk
- ¾ cup sprinkles, plus more for rolling
- Vanilla Buttercream Filling (recipe follows)
Instructions
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat utter and s gar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each d ition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Add milk, and beat until combined. Beat in sprinkles until distributed.
- Using a 1-tablespoon spring-loaded scoop, scoop dough, scraping against edge of bowl to level, and place 3 inches apart on prepared pans.
- Bake until edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Vanilla Buttercream Filling to edges on flat side of half of cookies. Top with remaining cookies, flat side down. Roll edges in sprinkles.
Vanilla Buttercream Filling
Makes about 2⅔ cups
Ingredients
- 1 cup unsalted butter, softened
- ¼ teaspoon kosher salt
- 4½ cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons whole milk, room temperature
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth and fluffy and stopping to scrape sides of bowl. Beat in vanilla. If filling is too thick, beat in milk.
