Sugar Cookie Sandwiches ~ This EASY recipe is made with the BEST sugar cookie bars sandwiching a sweet funfetti frosting! They are soft and chewy and have a sprinkle filled surprise hiding inside.

I'm back with another variation on sugar cookies! You are going to love this one because this recipe is quick and easy. Since the frosting is on the INSIDE, it makes these sugar cookie sandwiches perfect for stacking and packing in lunchboxes or putting on your holiday cookie trays!
why you will love sugar cookie sandwiches
- These frosting filled cookie sandwiches are homemade from scratch.
- They are a stuffed with a buttercream funfetti frosting before they bake.
- The cookies are super soft!
- A little almond extract adds another layer of flavor. If you don't care for almond, you can replace it with vanilla.
- Since the frosting is on the inside, they are a lot less messy than traditional sugar cookie bars.

Prep the funfetti frosting
This funfetti frosting is being stuffed inside the sugar cookie dough, so we want it to be thicker than a traditional buttercream. Once it is made, it will get spread in a thin layer and frozen. This way it doesn't melt out of the sugar cookies when they bake.

Start by creaming the butter until it's smooth. Then add the confectioners' sugar in three additions.
frosting after the first third of confectioners' sugar is added.
There is a high sugar to butter ratio here so the frosting isn’t going to get super creamy, it will be more clumpy. After the final addition of confectioners' sugar you may have to smoosh the frosting together with a spatula. Then fold in the sprinkles with a spatula.
funfetti frosting after the final confectioners' sugar is added. It should be more clumpy than smooth.
Finally, spread the funfetti frosting into the bottom of a parchment lined 8x8 baking pan. Once you have an even layer, use an off set spatula or knife to lightly press the edges in towards the middle. This is because we want the buttercream layer to be slightly smaller than the sugar cookie sandwich layers.

Then place the buttercream in the freezer for 30 minutes. You can make the funfetti frosting up to two days ahead of time. Store it covered in the freezer until you need it.

how to stuff sugar cookies with frosting
First, make the sugar cookie dough {I start the dough once the frosting has been in the freezer for 20 minutes}. You can use a stand mixer or hand held mixer.
Start by creaming butter and cream cheese on medium speed until nice and creamy. Add the granulated and confectioners' sugars and mix until pale and fluffy. Add the egg and egg yolk, vanilla and almond extracts and beat on medium speed until well combined.
With the mixer on the lowest setting, add the flour in two additions and mix until just combined, scraping the bowl as needed.

Drop about ⅔ of the dough into the bottom of a parchment lined 8x8 baking pan and press it into an even layer using your fingers, a spatula or an empty butter wrapper {I show you how to do this in my chocolate caramel slice bars recipe}.
If you only have one 8x8 baking pan and it's currently in the freezer with your frosting, you can remove the frosting from the pan by lifting it with the parchment paper. Continue to store it in the freezer until you are ready to stuff the sandwich cookies.
Then remove the frozen funfetti frosting from the freezer and lay it on top of the sugar cookie dough. Take the remaining dough and spread it into an even layer over the top of the frosting. I start with the dough at the edges to make sure the frosting gets sealed inside the two layers of dough. Top with the remaining sprinkles if desired.
Bake until the edges are barely browned. Remove the sugar cookies from the oven and allow them to cool completely on a wire cooling rack. You can speed up the chilling process by placing the baked sugar cookie sandwiches into the refrigerator once they are cool enough that you can pick them up with a bare hand.

Cut the cookie sandwiches into your desired size bars and enjoy!

do you have to chill the dough?
No. You will freeze the buttercream, but not the cookie dough for these frosting filled cookie sandwiches.
how do you store these frosting filled cookie sandwiches?
Store funfetti frosting stuffed sugar cookie bars in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, allow them to defrost at room temperature.

Remember to snap a picture and tag me on Instagram if you make these Sugar Cookie Sandwiches (Stuffed with Funfetti Frosting). It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more sugar cookie recipes to enjoy
- Always Perfect Sugar Cookies
- Lemon Cut Out Sugar Cookies
- White Chocolate Sugar Cookies
- Cinnamon Cut Out Sugar Cookies
- Sugar Cookie Bars (with Cream Cheese)
- Red Velvet Sugar Cookies
- Gingerbread Sugar Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Sugar Cookie Sandwiches (Stuffed with Funfetti Frosting)

This EASY recipe is made with the BEST sugar cookie bars sandwiching a sweet funfetti frosting! They are soft and chewy and have a sprinkle filled surprise hiding inside.
Ingredients
Funfetti Frosting
- ¼ cup unsalted butter, room temperature (57g)
- Pinch of kosher salt
- 1 ½ cups confectioners’ sugar (180g)
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract*
- ¼ cup sprinkles** (50g)
Sugar Cookie Bars
- 2 ½ cups all-purpose flour (315g)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup unsalted butter, room temperature (113g)
- 4 ounces cream cheese, room temperature (112g)
- ½ cup granulated sugar (100g)
- ¾ cup confectioners’ sugar (90g)
- 1 large egg + one large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract*
Instructions
- Funfetti frosting: prepare an 8x8 baking pan with parchment paper (or aluminum foil), set aside. Using a hand held mixer or a stand mixer, beat the butter and salt on medium-high for about 1-2 minutes, until creamy.
- Add ⅓ the confectioners’ sugar and beat on low (slowly increasing the speed) until sugar is combined. Then add the next ⅓ of the confectioners’ sugar until combined. Scrape down the bowl as needed. (There is a high sugar to butter ratio here so the frosting isn’t going to get super creamy, it will be more clumpy). Add the final ⅓ sugar, the vanilla and almond extracts beat another 1-2 minutes until a very thick frosting comes together. You may have to use a spatula to smoosh the butter together at some point. Use a spatula to fold in the sprinkles.
- Drop the frosting into the prepared baking pan and smooth into an even layer. Then use an off set spatula or knife to push the edges in slightly. Place in the freezer for a minimum of 30 minutes and up to 2 days. (If placing in the freezer longer than 30 minutes, cover the pan).
- Sugar cookies: Preheat the oven to 350°F. In a medium bowl whisk together the flour, kosher salt and baking powder and set aside. Prepare an 8x8 baking pan with parchment paper. (If your pan is still in the freezer, you can remove the funfetti frosting from it, but leave the hardened frosting in the freezer).
- Using a hand held mixer or a stand mixer with a paddle attachment, cream butter and cream cheese on medium speed (4 on a KitchenAid stand mixer) for about 2 minutes, until nice and creamy. Add the granulated and confectioners' sugars and mix until pale and fluffy, approximately 4-5 minutes (speed 6). Add the egg and egg yolk, vanilla and almond extracts and beat on medium speed (speed 4) until well combined, scraping down the sides as needed, about 30-60 seconds.
- With the mixer on the lowest setting, add the flour in two additions and mix until just combined, scraping the bowl as needed.
- Drop about ⅔ of the dough into the bottom of your prepared pan and press it into an even layer using your fingers, a spatula or an empty butter wrapper. Then remove the frozen funfetti frosting from the freezer and lay it on top of the sugar cookie dough. Take the remaining dough and spread it into an even layer over the top of the frosting. I start with the dough at the edges to make sure the frosting gets sealed inside the two layers of dough. Top with the remaining sprinkles if desired.
- Bake for 20-25 minutes, until the edges are barely browned. Remove the sugar cookies from the oven and allow them to cool completely on a wire cooling rack.
- Use the edges of the parchment paper to pull the sugar cookie sandwiches out of the pan. Place on a solid surface and cut into the desired size bars and enjoy.
Notes
*You can replace the almond extract with vanilla, if you prefer.
**Save aside about 1 tablespoon of sprinkles to lay over the top of the bars before baking, if desired. I use the "jimmies" style of sprinkles.
Store funfetti frosting stuffed sugar cookie bars in an airtight container at room temperature for up to 5 days. Can also be frozen for up to 3 months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 62mgCarbohydrates: 26gFiber: 0gSugar: 15gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen Pope
Wowzers! This doubly has my name on it! Love that you "bake" the frosting right in them, I better not make them, because I am pretty sure I will consume them all!!!
Tasia
Thank you Kathleen! I certainly understand wanting to eat them all!
Ben | Havocinthekitchen
These cookies sandwiches look wonderful and so festive! And this idea to fill them with the frosting and bake? Genius! I never would have thought; the filling might have a very nice texture!
Tasia
Thank you Ben! My goal was for a frosted sugar cookie that you could easily pack in a lunchbox, picnic basket or stack on a cookie tray. And you are right, the texture of the soft sugar cookie with the frosting is really good!
2pots2cook
No need to read " how to store" these beauties ! LOL ! So beautiful !
Tasia
Aww, thank you Dakorka, I absolutely understand that! These cookie sandwiches disappear in a flash!