Neapolitan Funfetti Cookie Sandwiches

Neapolitan Funfetti Cookie Sandwiches, featuring buttery chocolate and vanilla shortbread cookies filled with a creamy strawberry-cream cheese frosting. This vegetarian treat is perfect for celebrations or a sweet snack. With potential allergens including dairy, gluten, and eggs, these cookies are a colorful addition to any American dessert table.

The sweet, fruity frosting pairs beautifully with the rich cookies, making them versatile for parties or casual gatherings. Packed with flavor, these cookies also offer a fun twist on traditional desserts.

Easily accessible through EasyChef Pro, you can add this recipe to your cookbook and enjoy the convenience of a shopping list for the best cost per serving. Get ready to impress your friends and family with these delightful treats!

Recipe Collection: Dessert

Serving Size: 30

Cooking Time: 150 minutes

Overview

These delightful Neapolitan Funfetti Sandwich Cookies are a colorful and fun treat, featuring buttery chocolate and vanilla shortbread cookies filled with a luscious strawberry-cream cheese frosting. Perfect for any occasion, these cookies are sure to impress with their vibrant sprinkles and delicious flavor combination.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

American

Ingredients

• Strawberry Reduction:
• 1 Cup frozen whole strawberries
• 1 Tablespoon (tbsp) water
• 1 Teaspoon (tsp) lemon juice
• Cookie Dough:
• 1 Cup unsalted butter, softened
• 0.5 Cup white sugar
• 3 Tablespoons (tbsp) firmly packed light brown sugar
• 1 Large egg yolk
• 2 Teaspoons (tsp) vanilla extract
• 0.25 Teaspoon (tsp) almond extract
• 0.5 Teaspoon (tsp) salt
• 2 Cups all-purpose flour
• 0.33 Cup multicolored candy sprinkles
• Vanilla Dough:
• 3 Tablespoons (tbsp) all-purpose flour
• Chocolate Dough:
• 0.25 Cup unsweetened cocoa powder
• 1 Tablespoon (tbsp) milk
• 0.125 Teaspoon (tsp) instant espresso powder (optional)
• Strawberry-Cream Cheese Frosting:
• 0.5 Cup unsalted butter, softened
• 4 Ounces (oz) full-fat cream cheese, softened
• 0.25 Cup strawberry reduction
• 0.5 Teaspoon (tsp) vanilla extract
• 0.125 Teaspoon (tsp) salt

Steps

1. Strawberry Reduction: In a saucepan over medium-low heat, combine frozen strawberries and water. Cook, stirring frequently, until softened (7-10 minutes). Mash thoroughly and continue cooking until thickened and reduced to 0.25 cups (5-7 minutes). Remove from heat, stir in lemon juice, and cool to room temperature.
2. Cookie Dough: Beat butter, white sugar, brown sugar, egg yolk, vanilla, and almond extract with an electric mixer until combined. Add salt and 1 cup flour, mixing until just incorporated. Add remaining flour and mix until combined. Stir in sprinkles.
3. Divide Dough: Split dough evenly into two bowls. To one half, add 3 tablespoons flour and mix until combined. To the other half, add cocoa powder, milk, and espresso powder, mixing until incorporated.
4. Roll and Cut Dough: Roll vanilla dough on a floured surface to 0.25-inch thickness. Cut with a 2-inch round cutter, re-rolling scraps as needed. Chill for 30 minutes. Repeat with chocolate dough.
5. Preheat Oven: Preheat oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
6. Bake Cookies: Place cookies 0.5 inches apart on sheets. Bake until set (10-13 minutes). Cool on sheets briefly, then transfer to a wire rack.
7. Frosting: Beat butter until smooth. Add cream cheese and beat until smooth (2 minutes). Mix in strawberry reduction, vanilla, and salt. Gradually add powdered sugar, beating well. Adjust consistency if needed.
8. Assemble Sandwiches: Flip vanilla cookies, pipe frosting, and top with chocolate cookies. Press lightly to adhere. Store in an airtight container in the fridge.

Enjoy these colorful and delicious Neapolitan Funfetti Cookie Sandwiches with your loved ones!