Hi there! Seeing this post after Easter? No problem! These cookies are super fun and easy to bake up ANY time of year. Simply leave off the Easter decor on top...and switch out sprinkles to seasonal colors like red, white, and blue for July 4th...or red and green for Christmas. Once you make these colorful cookies once, you're going to want to make them again and again! Easter is tomorrow, and our celebration this year is going to be a bit different -- and much smaller -- than we're accustomed to. That calls for something cheery to eat! My Confetti Easter Sandwich Cookies are brightly colored,fun to eat, and super simple to make! They're made with convenient boxed sugar cookie mix...but you can definitely use refrigerated ready-to-bake dough instead. Cookie dough rounds are rolled in brightly colored sprinkles, sandwiched with a fluffy homemade buttercream filling, and decorated with an Easter marshmallow chick...or any other Easter candy you have on hand. As an added bonus? Your little bunnies can help roll the cookie dough and coat them in the sprinkles, making this a fun afternoon family project. So gather your favorite sprinkles..and let’s get baking!
Confetti Easter Sandwich Cookies a Weekend Gourmet Original Ingredients (makes 7 sandwich cookies): 15.5-oz box sugar cookie mix 1 large egg, room temperature 1 stick butter, room temperature [NOTE: Instead of using the above three ingredients, you can use one tube of refrigerated ready-to-bake sugar cookie dough]
1/2 tsp. almond extract 1/2 cup colorful sprinkles For decorative topping: Easter candy [NOTE: I used sugar-coated marshmallow chicks] For the buttercream filling: 1 stick butter, room temperature 2 cups powdered sugar 1 tbs. milk Optional: 1/2 tsp. fruit flavored sugar-free drink mix [NOTE: I like to use grape or lemonade Crystal Light] Directions: Step 1: Preheat oven to 350℉, and line a rimmed baking sheet with parchment. Add the sugar cookie mix, egg, butter, and almond extract to a large mixing bowl. Combine until cookie dough forms. Form into a 14 evenly-sized balls using a cookie scoop. If you're using refrigerated cookie dough, simply slice it into 14 even pieces, then roll into balls. Roll the cookie dough balls in the sprinkles. Space the cookies evenly on the prepared baking sheet. I found it easier to bake the cookies in two batches. Step 2: Bake the cookies for 10-12 minutes, until lightly browned. Rotate the pan halfway through baking to ensure even browning. Let cookies cool on the pan for 2 minutes before being transferring to a cooling rack. Cool completely.
Step 3: Add the butter, powdered sugar, milk -- and powdered drink mix, if using -- to a mixing bowl. Combine with a mixer on low speed until combined, then whip the icing on high for 2-3 minutes -- until fluffy. To assemble the sandwich cookies, place 1 tbs. of the buttercream onto the underside of half the cookies. Top with a second cookie. Pipe a small button of the icing on the top center of each assembled sandwich cookie to anchor the decor in place, then adhere a piece of Easter candy.
These colorful sandwich cookies are as pretty as a decorated Easter egg thanks to a generous amount of fun sprinkles...and Easter candy decor! The homemade buttercream filling is a gorgeous shade of pale lavender, with a sweet-tart grape flavor. Add it up, and you've got an Easter treat anyone would love to find in their Easter basket this Sunday morning! #Holiday #FamilyFriendly #Baking #Easy #Cookie