Say Happy Birthday with Sprinkles!

If you’ve been following along on facebook and instagram then you know, Chitlins, that I have been a very busy girl with sprinkles this weekend. I stocked up on some pretty colors (ha! Like I needed more sprinkles) and set to work immediately. I can’t even describe to you how happy sprinkles make me. It’s like an edible rainbow – and way better than the Skittles version because I never get sick of sprinkles, but Skittles upset your belly if you eat like, two bags. Not that I know from experience of anything.

But anyway, back to the edible sprinkle rainbow. Miranda guessed correctly on the facebooks that I was celebrating my 1 year Blogoversary! Yay! What better way to celebrate a blogoversary than with awesome sprinkle recipes? No better way I tell you. Well, unless you add a glass of bubbly, which is obligatory really. So I whipped up a bunch of funfetti themed desserts this week. Hop on the sprinkle train y’all!

Anyone who knows me knows how much I adore funfetti. And really I’m not terribly picky when it comes to the type of funfetti. Meaning: If it doesn’t taste like the boxed version but has plenty of sprinkles in it, then I’m happy. If it does taste like the boxed version and has plenty of sprinkles then I’m double happy. If it has neither of these qualities I don’t know why you’re calling it funfetti and I suggest you remove the impostor from my presence forthwith!

Luckily for you folks these funfetti sandwich cookies are delish! I had seen the funfetti cookies on Pinterest a few weeks ago and I had bookmarked it, and then a few weeks later there was a browned butter version. We all know I have a love affair with browned butter so this recipe immediately trumped the other.

But then I thought, just making someone else’s browned butter bites of heaven wasn’t going to be enough for my awesome blogoversary. So I upped the ante – I made them sandwich cookies and filled them with salted caramel and cream cheese frosting. {falls over dead} Yeah. ’nuff said. I’ll let you guys read the recipe and decide how quickly you can convince your boss to leave early on a Monday to go make these.

Say Happy Birthday with Sprinkles!
Prep time
Cook time
Total time
Cookie recipe adapted from The Little Kitchen
Serves: 2 dozen
For the cookies
  • ⅓ cup shortening
  • ⅓ cup unsalted butter, browned
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1¾ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup sprinkles
For the Salted Caramel Cream Cheese Filling
  • ¼ cup salted caramel sauce, store bought or homemade
  • 8 oz cream cheese, softened
  • ½ cup (1 stick) butter, softened
  • 3-5 cups powdered sugar
  • 1½ tsp vanilla
To make the cookies
  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
  2. In small sauce pan, melt the butter over medium heat. Stir continuously with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes. The butter will bubble and froth quite a bit, but you'll be able to smell when it starts to brown. You don't want it to burn, just to gently brown and caramelize. Set aside and allow to cool.
  3. In the bowl of a stand mixer, add browned butter, shortening and sugar. Mix until just creamed together.
  4. Add egg and vanilla and mix until just incorporated.
  5. Add sifted flour, baking powder and salt. Quickly mix until just combined.
  6. Add sprinkles and mix until evenly distributed. At no point should you over mix your cookies or they will fall flat.
  7. Scoop heaping tablespoons of dough and roll lightly into a ball. Then tear the ball in half and stack the pieces on top of each other, so that the ragged ends face the outside.
  8. Place about 1-2 inches apart on baking sheet. Bake for 10-12 minutes, or until the edges are just golden. Let firm up on cookie sheet for a minute or two and then remove to cool completely on a wire rack.
  9. Store in an airtight container.
To make the filling
  1. In the bowl of a stand mixer, cream together the butter and cream cheese until light and fluffy.
  2. Add the caramel sauce and cream again until fluffy.
  3. Add powdered sugar 1 cupful at a time until the desired consistency is reached. Taste the frosting and add vanilla to taste.
  4. If the frosting becomes too thick, add a little milk; if it's too thin add more powdered sugar. Refrigerate until stiff.
  1. Match up all your cookies so that they are roughly in pairs of the same size.
  2. Place a small scoop of filling on the bottom of one cookie, place the other cookie on top, bottom side down, and squish until adhered.
  3. I kept these in the fridge, in an airtight container, to prevent the filling from getting too goopy.


Share the Love
Pin on PinterestEmail this to someoneShare on FacebookShare on Google+Share on YummlyTweet about this on TwitterShare on StumbleUponBuffer this pageShare on RedditDigg this



Leave a Reply