Frosting Stuffed Funfetti Cookies
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
- Vanilla
- Salt
- Sprinkles
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:
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!
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Frosting Stuffed Funfetti Cookies
- Total Time: 40 minutes
- Yield: 11-12 large cookies
Description
These funfetti cookies have a frosting surprise in the center! A simple buttercream frosting is baked right into the middle, making these the ultimate funfetti cookies.
Ingredients
Frosting
- 2 tbsp unsalted butter, room temp
- 3/4 cup powdered sugar
- 1/4 tsp vanilla
- Tiny pinch of salt
- 2 tsp sprinkles
Funfetti Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 2/3 cup sprinkles
Instructions
Frosting
- Mix together the butter and sugar using an electric mixer until well combined. It may still look pretty clumpy but just keep mixing to help loosen it up.
- Mix in the vanilla and salt. Again, it will seem very thick and clumpy. Use a spatula to fold in the sprinkles. This is when you’ll see the frosting fully come together.
- Drop 11-12 heaping teaspoons onto a plate lined with parchment paper. Roll them into balls and place them in the fridge while you make the cookie dough.
Funfetti Cookies
- Preheat the oven to 375F and line a large cookie sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In another bowl, cream together the melted butter and sugars. Keep mixing on medium to medium-high speed until you reach a thick paste-like consistency and the mixture starts to lighten in color.
- Next, mix in the vanilla and egg.
- Once combined, mix in the dry ingredients.
- When the dough has completely come together and no dry streaks remain, fold in the sprinkles.
- Using a 2oz cookie scoop*, fill it about halfway with the cookie dough then press a chilled frosting ball into the center. At this point, they should be firm and easy to pick up.
- Add more cookie dough to top off the scoop and seal the frosting in. Place it on the cookie sheet.
- Bake 5-6 cookies at a time for 8-10 minutes. The edges will turn a very light golden color and the center will still look a little soft and pale.
- Transfer to a cooling rack and wait about 10-15 minutes before eating. Enjoy!
Notes
- *If you don’t have a cookie scoop, you can also use 1/4 measuring cup. Measure out the cookie dough, press it flat, place the frosting inside, then fold the dough around it to create a sealed ball. Bake as instructed.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
These are so good!! I made them for a gender reveal party (dyed the frosting) and they came out perfect.
Hi! The recipe looks great. I don’t want my cookies so big. Do you know how much filling I’d use for 1” cookies, and how long I’d bake them for? Thank you.
This looks so good! A couple questions though. Should the eggs be room temperature as well? I’m baking 3 dozen for a cookie swap, while some cookies are in the oven, could I put the dough (already rolled up with the frosting) in the fridge or can the dough stay outside?
Thanks!
I found the frosting got hard on the second day. Any ideas/recommendations?
Yes the center does firm up over time. Heating the cookies back up makes them nice and soft again. I just pop a cookie in the microwave for about 15 seconds and that does the trick.
Are the baking instructions (degrees, duration) the same if they are not stuffed? Looking forward to trying these out!!
Good question! Yes you bake them the same exact way.
Did it not form because it was too thin/sticky or too dry?
I had issues with my dough being too dry and not coming together. The first batch, I realized I added too much flour which was understandable for crumbly dough, but the second try, the dough at the end did not form. What would you recommend doing to fix this?
I had issues with my dough being too dry and not coming together. The first batch, I realized I added too much flour which was understandable for crumbly dough, but the second try, the dough at the end did not form. What would you recommend doing to fix this?
Holy cow that was fast! Glad you enjoy them!
Made these tonight! Love them so much!xo