Description

These festive sandwich cookies combine buttery shortbread speckled with rainbow sprinkles and a luscious vanilla buttercream filling. They’re crisp, colorful, and melt-in-your-mouth delicious—perfect for parties or just a cheerful pick-me-up.

Ingredients

1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/3 cup rainbow sprinkles (jimmies)
For the Filling:
1/2 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or cream, as needed

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Instructions

Cream butter and powdered sugar together until light and fluffy. Add vanilla and salt; mix until smooth.
Gradually add flour, mixing just until combined. Fold in rainbow sprinkles.
Form dough into a disc, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Roll dough between parchment to 1/4 inch thick. Cut with cookie cutters and place on a parchment-lined baking sheet.
Bake for 10–12 minutes, or until just golden at the edges. Cool completely.
To make filling, beat butter until creamy. Add powdered sugar, vanilla, and enough milk/cream to reach desired consistency.
Spread or pipe filling on half the cookies; top with remaining cookies. Optional: roll edges in extra sprinkles for decoration.

Notes

For best results, use jimmies to prevent color bleeding.
Cookies can be made ahead and frozen before or after assembly.
Use gluten-free flour if needed; ensure it includes xanthan gum for structure.