These funfetti cookies have a secret inside because what goes better with sprinkles than frosting? These frosting stuffed cookies make such a fun treat (hence the FUNfetti), and are so easy to make. They’re soft, chewy, and stuffed full of delicious buttercream frosting!
Prep the frosting for these frosting stuffed cookies
Before we get into these funfetti cookies, we must start with the frosting center. Making the frosting beforehand allows it to chill and harden before placing them inside the cookies.
Since we’re making both the cookies and the frosting from scratch, I wanted to make the frosting recipe very quick and easy. Here’s what you will need for the buttercream center:
- Unsalted butter
- Powdered sugar
Start by creaming together the butter and powdered sugar. This process is much easier when using an electric mixer. Next add in the vanilla and salt and then the sprinkles.
The mixture may look pretty loose and clumpy but if you press through the frosting with a spatula, you’ll see that it smooths out into a very thick frosting.
Scoop out about 11-12 heaping teaspoons onto a plate lined with parchment paper and roll them into balls. Pop this in the fridge while you make the dough. They only take about 15 minutes to firm up which makes them much easier to handle and stuff into the funfetti cookies.
How to make soft funfetti cookies
When I was testing this recipe, I baked a batch without the stuffing and came to the realization that this is an AMAZING funfetti cookie recipe…even without the stuffing. It’s super soft, buttery, slightly doughy, and FULL of sprinkles and vanilla.
The base of any soft funfetti cookie starts with the butter and sugar. For this recipe, I used melted butter for better absorption. As the dry ingredients hydrate, you’re left with a smoother and well combined cookie.
As you mix the butter and sugar, it may seem like they will remain fairly separate. Don’t stop mixing until you reach a smooth paste-like consistency and no butter puddles remain. This takes a few minutes on medium-high speed.
I also wanted to give these cookies a bit of a chew which is why I opted for a bit of brown sugar. It adds richness to these cookies and elevates your typical sugar cookie recipe…that’s why I love my soft and chewy sugar cookies because they have a blend of sugars.
After adding in the eggs and vanilla, mix in the flour, baking soda, and salt to form the dough.
But we can’t forget the sprinkles! To get that classic funfetti look, I like to mix my sprinkles. I used a blend of 70% rainbow jimmies, 20% chocolate jimmies, and 10% rainbow non pareils – eyeballing the ratios. The final step is gently folding these into the funfetti cookie dough.
How to stuff funfetti cookies with frosting
Now that the cookie dough is ready, the funfetti frosting should be set. You want them to be firm and easy to pick up to where nothing sticks to your fingers.
Using a large 2oz cookie scoop, fill it about half way with cookie dough then press your thumb into the center. Place the frosting ball inside then add more cookie dough to seal it up.
Drop the cookie dough onto a large cookie sheet lined with parchment paper. Bake about 5-6 cookies at a time at 375F for 8-10 minutes. The higher temperature allows the outside to bake while keeping the inside nice and soft.
If you don’t have a large cookie scoop, you could also measure out about 1/4 cup of cookie dough, roll it into a ball, and fatten it out with your hands. Place the frosting ball inside then close the cookie dough around it.
This option will give you a smooth baked top as opposed to the ridges you see here.
The cookies are best when they’re fresh from the oven but have had about 15 minutes to cool. Then, just break them open to admire your work and dig in!
For more stuffed cookie recipes, check out my:
- Nutella Stuffed Chocolate Chip Cookies
- Pumpkin Cheesecake Cookies
- SunButter Stuffed Chocolate Fudge Cookies
Make sure to tag me @butternutbakery on Instagram if you make these Frosting Stuffed Funfetti Cookies. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print