Confetti Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">80g rainbow sprinkles (jimmies, not nonpareils)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">240g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp heavy cream</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your workspace. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Having everything ready before you begin will make the process smoother.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together 225g softened butter and 200g granulated sugar until light and fluffy, about 3-4 minutes. This extended beating creates air pockets that give your cookies their delightful texture. The mixture should turn pale and increase slightly in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and 2 teaspoons of vanilla extract to your butter mixture. Beat until completely incorporated, scraping down the sides of the bowl as needed. The mixture should be smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together 280g flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can develop the gluten in the flour and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in 80g of rainbow sprinkles until evenly distributed. For best results, use traditional jimmy sprinkles rather than nonpareils (the tiny round ones), as nonpareils tend to bleed their color into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 3 days. Chilling is crucial as it firms up the butter, preventing your cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, remove one disk from the refrigerator and let it sit for about 5-10 minutes to slightly soften. On a lightly floured surface, roll the dough to about 6mm (1/4 inch) thickness. Use your cookie cutter to cut out rounds, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cut cookies on your prepared baking sheets, leaving about 2.5cm (1 inch) between each cookie. Return the cookies to the refrigerator for 10 minutes before baking – this extra chilling helps them maintain their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 8-10 minutes, just until the edges are set but the cookies are still pale. They should not brown much at all. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies cool, prepare your filling. In a clean bowl, beat 115g softened butter until creamy. Gradually add 240g sifted powdered sugar, 1 teaspoon vanilla, and a pinch of salt, mixing until smooth. Add 1-2 tablespoons of heavy cream as needed to reach a spreadable consistency. The filling should be thick enough to hold its shape but soft enough to pipe or spread.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, pair cookies of similar size. Pipe or spread about 1-2 tablespoons of filling onto the flat side of one cookie, then gently press the flat side of its matching cookie on top to create a sandwich. Press just until the filling reaches the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the assembled sandwich cookies to rest for about 30 minutes so the filling can set. This helps the cookies stay together and makes them easier to handle. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best taste and texture.</li></ol>