Guys and gals, I have been waiting to unveil my next creation! A Funfetti stuffed cookie! It is one of the best creations of mine and am proud of them. In addition, these cookies are super fun, festive, and kid friendly!
A brown butter cookie dough filled with rainbow sprinkles and then stuffed with a sprinkled buttercream frosting. Soft, sweet, and a melt in your mouth kind of cookie. These are the ultimate party cookie and will put a smile on anyone’s face that lays eyes on them!
For the last several months, I have been very busy trying to get my home baking business established. Nonetheless, I am bringing it to the next level by participating in the Mukwonago Farmer’s market.
Guess what? My focus is going to be on all different varieties of stuffed cookies. So it was only appropriate that I added one of my recipes to my blog. You know, killing two birds with one stone kind of thing. So if you are local or in the area, stop by starting May 19th!
Stuffed Cookie craze!
The stuffed cookie craze became a thing really during the start of the 2020 COVID-19 pandemic. Bakeries all around figured they had nothing else to do but create different types of stuffed cookies. The options are endless with stuffed cookies and kids and adults of all ages will love them!
Helpful tips for funfetti stuffed cookies
Making a stuffed cookie is simple and bakers of all levels can do them. However, one thing to remember is they take some time. So be patient and follow some of these tips if you want the perfect Funfetti stuffed cookie.
- Browning butter can take some time to learn, but see clip on how it is done. It is essential for the taste of the cookie, so practice makes perfect (you will burn some batches along the way, and that is ok).
- Using a stainless steel saucepan is important and will allow you to see when your butter is browning and will help you not burn it.
- Chilling the cookie dough is ESSENTIAL before baking. The butter needs to solidify in the cookies so they won’t spread out too much when in the oven.
- Many fillings can be used such as peanut butter, chocolate pudding, different frosting flavors, cookie butter, and Nutella.
How to make funfetti stuffed cookies
First, start out by browning you butter in a large saucepan. This process can take anywhere from 5-8 minutes (color will be darker and brown bits on bottom of saucepan). Transfer melted butter to a bowl and set in the fridge to solidify (1 hour). Whisk all dry ingredients in a medium mixing bowl and set aside.
Second, remove butter from fridge and scrape butter into large mixing bowl. With the mixer on medium speed, blend until light and fluffy. Add in both sugars and mix until well combined. Add both eggs and vanilla extract and blend well.
Third, slowly add in the dry ingredients and mix until just combined (batter will be thick and crumbly). Add in the milk and mix until combined. With a silicon spatula, fold in rainbow sprinkles.
Lastly, cover the cookie dough with plastic wrap and put in the fridge for a minimum of 2 hours to chill. Overnight is best.
Funfetti buttercream frosting
This frosting is simple to make and it tastes wonderful!
With an electric mixer on medium-high mix your butter until smooth and creamy. Next, turn the mixer to low speed and slowly add in the confectioner’s sugar, vanilla, salt, and heavy cream. Once all the confectioner’s sugar is mixed in, turn speed to high to reach a light and fluffy consistency.
With a silicon spatula, fold in the sprinkles. Roll the buttercream into little balls about the size of a large grape (1 tbsp). Place on a plate or baking sheet with wax paper and freeze for a minimum of 30 minutes.
Assembly of stuffed cookies
First, remove the cookie dough from the fridge and let it reach room temperature (15-30 minutes). Take a large cookie scoop and scoop out a ball (3 tbsp) of dough and flatten to a round (1/4 inch thick). Preheat oven to 350 degrees and line each baking sheet with a silicon mat.
Second, remove buttercream frosting from freezer. Add in one ball of frosting to the cookie round. Wrap the dough around the filling and make into a ball. Repeat with remaining dough and filling.
Third, place each cookie dough ball onto prepared baking sheets about 3 inches apart.
Lastly, bake for 12-14 minutes or until the edges of the cookie are golden brown and they have spread evenly. Transfer to a wire rack and cool for 10 minutes! Serve and inhale!
Cookies to enjoy!
Funfetti stuffed cookies
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- Baking sheet
- Silicon mats
- Large saucepan
- Cookie scoop
Brown butter funfetti cookie dough
- 2½ cups all purpose flour
- 1 cup unsalted butter melted into brown butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2½ tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp 2% milk
- ½ cup rainbow sprinkles
Funfetti buttercream frosting
- ½ cup unsalted butter room temperature
- 2¼ cup confectioner's sugar
- ½ tsp vanilla extract
- ⅛ cup heavy cream
- pinch of salt
Brown butter Funfetti cookie dough
- First, brown the butter. In a large stainless steel saucepan add your ½ cup of unsalted butter. Put the heat on medium and let melt for 5-8 minutes or until you see little brown bits at the bottom. No need to turn the heat up as you risk burning the butter. You will know what it is done when you see the brown bits and smell a nutty flavor.
- Transfer butter to a bowl and place in the refrigerator to let the butter solidify. Once chilled remove from the fridge. Whisk dry ingredients together in a small mixing bowl and set aside.
- Add butter to a large mixing bowl and cream on medium until light and fluffy. Add in both sugars and mix until well combined. Add in eggs in one at a time and vanilla extract, scraping down the sides of in between.
- Slowly add in the dry ingredients and mix on medium until just combined. Add in milk and mix until well combined. With a spatula, fold in the sprinkles.
- Place cookie dough into fridge for a minimum of 2 hours, but overnight is best.
Funfetti buttercream frosting
- In a bowl add in softened butter. Mix until smooth and creamy. Slowly, add in the confectioner's sugar, vanilla, salt, and heavy cream. Mix until light and fluffy or you have reached the desired consistency. Fold in sprinkles.
- Roll buttercream into little balls (about the size of a large grape) and place on a plate or a sheet with parchment paper. Put in freezer for 30 minutes.
Assembly of cookies
- Preheat oven to 350°. Line 2 baking sheets with silicon mats. Using a large cookie scoop, scoop out 3 tbsp of chilled dough and flatten put into a ¼ inch thick circle.
- Add the buttercream frosting ball (1 tbsp) to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough.
- Place each cookie onto the prepared baking sheet about 3 inches apart (so they won't spread onto one another). Bake for 12-14 minutes or until the cookies are golden brown around the edges and have evenly spread.
- Cool on a wire rack for 10 minutes before serving!
fun fact of the day!
One 18 inch pizza is more pizza than two 12 inch pizzas. Huh?