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Funfetti stuffed cookie

Funfetti stuffed cookies

A brown butter Funfetti cookie loaded with sprinkled buttercream and extra sprinkles! These are the ultimate party cookie!
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 541 kcal


  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Silicon Spatula
  • Baking sheet
  • Silicon mats
  • Large saucepan
  • Cookie scoop


Brown butter funfetti cookie dough

  • cups all purpose flour
  • 1 cup unsalted butter melted into brown butter
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 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
  • cup confectioner's sugar
  • ½ tsp vanilla extract
  • 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!


Serving: 12peopleCalories: 541kcalCarbohydrates: 75gProtein: 4gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 96mgSodium: 211mgPotassium: 78mgFiber: 1gSugar: 55gVitamin A: 793IUVitamin C: 1mgCalcium: 36mgIron: 2mg
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