Slice and Bake for the Win

We love our kids’ teachers and for teachers appreciation week we decided to make a few different kinds of cookies – I let the kids pick. Oof… First up with this complicated piece of yumminess. I mean really it’s not that complicated. When I saw you had to roll the dough out and use a circle cutter I was sure we’d never get these done. Never. (I also don’t use all inclusive words so… never…) I happened upon a comment that talked about rolling the dough into a log, getting it nice and cold then making slices like slice and bake cookies – well hot damn – put away my never because that worked AMAZING. Sure my cookies weren’t all perfect circles – but hey, homemade doesn’t have to look perfect – just taste delicious. These cookies are yummy with cream cheese frosting. We added a little purple food coloring since that’s what Bronwyn wanted because this was her choice for recipes.

Funfetti Sandwich Cookies

Funfetti Sugar Cookies
1 1/2 c (180g) all purpose flour
1/3 c (30g) almond flour sub with 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp salt
3/4 c (170g) unsalted butter, room temperature
1/2 c (100g) granulated sugar
1 tsp (5ml) clear vanilla extract sub with vanilla extract
1/4 tsp almond extract, optional
1 (57g) large egg, room temperature
1/3 c sprinkles

Cream Cheese Frosting
1/2 c (113g) unsalted butter, room temperature
4 oz (112g) cream cheese, room temperature
1 tsp (5ml) clear vanilla extract sub with vanilla extract
1/2 tsp salt
1-2 tbsp (15-30ml) milk
2 c (150g) powdered sugar or confectioners sugar, sifted


Cookies
Sift and whisk the all purpose flour, almond flour, baking powder and salt together until well combined. Set aside.
In a large mixing bowl, beat the butter and sugar together on medium high speed until well combined, about 2-3 minutes. Scrape down the sides.
Add the egg and vanilla, mixing on low speed until each is incorporated before adding the next, about 20-30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 30 seconds to fully mix and incorporate everything.
Add the 1/2 dry ingredients to the wet, mixing on the lowest speed until JUST combined. Scrape down the sides and bottom of the bowl. Add the remaining 1/2 of the dry to the wet. When almost combined, add the sprinkles. Fold into the dough. Repeat scraping down the bowl.
If the dough feels too sticky to handle, add in up to 2-3 tbsp more flour, 1 tbsp at a time until the dough feels tacky, but not overly sticky.


Drop the dough onto a large piece of parchment paper. Using a bowl/bench scraper or your hands, divide the dough into two equal pieces. Set one piece aside.
Place a large piece of plastic wrap over the single ball of dough. Roll out the dough to 1/4" The shape doesn't matter, more the thickness. Once rolled out, fully wrap the dough in the plastic wrap used to roll out the dough. Place the dough on a parchment lined half sheet baking sheet or large plate. Repeat for the remaining dough ball.
Place the rolled out sheets of funfetti sugar cookie dough in the fridge to chill for at least 2 hours and up to overnight.
When ready to bake: Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
Remove one "sheet" of chill dough. Unwrap the dough and place onto a piece of parchment paper. In a small bowl, pour 1/4 c flour for dipping the cookie or biscuit cutter into.
Dip the cookie or biscuit cutter into the flour, press the cutter into the chilled dough. Repeat until all the dough has been cut into pieces. Gently gather the excess dough. Roll back into a ball in plastic wrap. Set aside to be rolled out again for another batch.
Gently lift the cut pieces of dough onto a parchment lined baking sheet. Space cookies about 2" apart. They shouldn't spread too much while baking. BUT if the dough has gotten warm and the cookies start to lose shape while moving onto the baking sheet, place the cut cookies into the freezer to chill for about 10 minutes.
Bake cookies at 350F for 8-12 minutes. The edges will turn a very light golden brown. The centers will be light and may not be fully set. Remove the cookies from the oven. Cool on the hot baking sheet on a cooling rack for 3 minutes.
Remove cookies to fully cool on the cooling rack for at least 45 minutes or until completely cooled.
The baking time will depend on the size of the cut cookies. For a 2" sized cookie from dough that is straight from the fridge, the baking time is 8-10 minutes.
Repeat rolling, cutting, baking and cooling until all the dough is used.

Frosting
Cream together the room temperature butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar 1/2 c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, add in vanilla extract, 1 tbsp milk and salt. Beat on high until the buttercream is fully incorporated and desired consistency. If the buttercream is too thick, add an additional 1-2 tbsp milk of choice, beating until well incorporated.
confetti sandwich cookies
Using a small offset icing knife and spoon, small cookie dough scoop or piping bag with piping tip of choice, apply the desired amount of frosting to the bottom of one cookie. Apply the bottom of another cookie to the frosted side of the first cookie. Gently press together. Enjoy!