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Neapolitan Funfetti Sandwich Cookies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Colorful funfetti sandwich cookies with strawberry-cream cheese frosting between chocolate and vanilla shortbread.
Ingredients:
  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 3 tablespoons firmly packed light brown sugar
  • 1 large egg yolk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/3 cup multicolored candy sprinkles
Instructions:
  • For the strawberry reduction, combine frozen strawberries and 1 tablespoon of water in a saucepan over medium-low heat. Cook until soft, stirring often, for 7 to 10 minutes. Use a potato masher to crush the strawberries well. Cook and stir constantly until the mixture thickens and reduces to 1/4 cup, about 5 to 7 minutes more. Take off the heat and mix in lemon juice. Let it cool to room temperature.
  • In a mixing bowl, combine butter, white sugar, brown sugar, egg yolk, vanilla, and almond extract. Use an electric mixer to blend until smooth. Slowly mix in salt and 1 cup of flour until just combined. Add the second cup of flour and mix until fully incorporated. Gently fold in the sprinkles.
  • Split the cookie dough evenly between two bowls. Stir 3 tablespoons of all-purpose flour into one half until just combined (kneading by hand if needed). Mix cocoa powder, milk, and espresso powder into the other half until fully incorporated (kneading by hand if needed).
  • Roll out vanilla dough on a lightly floured surface to 1/4 inch thickness. Cut out shapes using a 2-inch round cookie cutter. Re-roll scraps as needed. Chill cookies in the fridge for 30 minutes. Repeat process with chocolate dough.
  • Preheat your oven to 325 degrees F (165 degrees C. Line two baking sheets with parchment paper or silicone baking mats, then arrange the cookies 1/2 inch apart on the sheets.
  • Bake in the preheated oven for 10 to 13 minutes until cookies are just set. Avoid browning to prevent overbaking. Let the cookies cool on the baking sheet briefly before transferring to a wire rack to cool completely.
  • Start by beating 1/2 cup of butter in a bowl using an electric mixer until smooth. Then, add cream cheese and beat for about 2 minutes until smooth. Mix in 1/4 cup of strawberry reduction, vanilla extract, salt, and gradually add powdered sugar, beating well after each addition. Avoid overmixing to prevent separation. Transfer the frosting to a piping bag for easy decorating. If needed, adjust consistency by adding more powdered sugar or chilling for a few minutes.
  • For sandwich cookies, invert the vanilla cookies and pipe frosting on top. Place a chocolate cookie on each frosted vanilla one and gently press to stick. Store the sandwiches in a sealed container in the refrigerator.

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