Halloween Funfetti Cookie Sandwiches

Happy Monday! I have one more Halloween recipe to share with you before Wednesday rolls around. I absolutely love all things funfetti so this recipe was a no-brainer for me. Two soft funfetti cookies with a creamy buttercream frosting in the middle- what is not to love? The black and orange sprinkles, along with the orange tinted buttercream, makes it the perfect treat for Halloween. But this recipe can easily be adapted for all Holidays or special occasions. Just switch up the sprinkles and food coloring. 

As I sit here writing this post, we are waiting for Hurricane Sandy to hit Massachusetts. The rain started yesterday afternoon, but there hasn't been any wind or other signs of a Hurricane yet. School was cancelled and buildings are being evacuated, so everyone must be expecting the worse. I hope that everyone in the Northeast stays safe throughout the storm! If you are stuck inside for the next few days but still have power, you can always make some cookies! Enjoy!

Halloween Funfetti Cookie Sandwiches
Recipe from Two Peas and Their Pod (Cookie recipe originally adapted from Fat Girl Trapped in a Skinny Body)

Cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
2 tsp vanilla extract
1 tsp almond extract
1 egg
2 1/2 cups all-purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup black and orange sprinkles

Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
3 1/2 cups powdered sugar
1/8 tsp salt
1 tbsp vanilla extract
1/4 tsp almond extract
2 tbsp heavy cream
Orange food coloring 

Cookies:
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
In a stand mixer, beat the butter and sugar until smooth and creamy. Add the egg, vanilla and almond extract and continue to mix until fully incorporated.
In a large bowl, whisk together the flour, cornstarch and salt. While the mixer is on low speed, slowly add the dry ingredients to the butter mixture. Mix until combined.
Turn off the mixer and add the sprinkles. Mix with a spatula until combined.
Form cookie dough into small balls, about 1 tbsp in size, and drop onto the baking sheet. Bake for about 8-10 minutes or until golden brown on the edges. Allow cookies to cool completely on a cooling rack.

Frosting:
In a stand mixer, beat the butter until smooth and creamy. While the mixer is on low speed, slowly add the powdered sugar and mix until combined.
Add the salt, vanilla, almond extract and heavy cream. Beat for about 3 minutes or until smooth and creamy. 
Add the food coloring and mix until combined and desired color is reached.

Pipe small amounts of frosting onto each cookie one at a time and sandwich with another cookie.

Enjoy :)