Ingredients
Equipment
Method
Bake the funfetti cookies
- Preheat the oven to 375F, then whisk all-purpose flour, baking soda, baking powder, and salt in a bowl until evenly combined. The mixture should look uniform with no visible clumps.
- Beat the softened unsalted butter and granulated sugar until fluffy, then beat in the eggs, vanilla extract, and almond extract until smooth. The batter should look lighter in color and thicker in texture.
- Stir the flour mixture into the wet ingredients just until combined, then gently fold in 1/2 cup rainbow sprinkles. Stop mixing as soon as the flour disappears so the sprinkles don’t bleed.
- Scoop the dough into large rounds, press flat, and place on a sheet pan with space between cookies. The rounds should be about the same size for easier sandwiching.
- Bake for 10-12 minutes at 375F until the edges are set and lightly golden, then cool completely. You want the cookies to feel firm so they won’t crack when assembling.
Assemble and freeze
- Sandwich birthday cake or vanilla ice cream between two funfetti cookies. Press lightly so the ice cream reaches the cookie edges without squeezing out.
- Roll the exposed ice cream edge in rainbow sprinkles. The edge should be visibly coated with a crisp confetti layer.
- Freeze the assembled sandwiches for at least 1 hour before serving. They should be firm enough to slice with clean edges and hold their shape.
Notes
For clean, tidy sandwiches, soften the ice cream just enough to spread; if it melts too much, the sprinkle coating will slide. Store assembled sandwiches in an airtight container in the freezer for up to 2 weeks (best texture within 1 week). Refrigeration will soften them quickly. Vegetarian swap: none needed unless you avoid commercial sprinkles; choose non-dyed or allergen-friendly sprinkles.