Funfetti Whoopie Pies

Note: Plan ahead because the dough is best if it sits in the refrigerator for at least an hour or up to overnight.

In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.

In the bowl of your stand mixer with paddle attachment fixed, cream together the butter and sugar. Mix on medium for 2-3 minutes or until the mixture is soft and fluffy. Add the egg and mix again for 1 minute. Add the whole milk and vanilla extract and mix again until incorporated.

Now add the dry ingredients into the wet and mix on medium until all is just incorporated. Add the sprinkles and mix again until just combined.

Line a baking sheet with parchment paper and scoop the cookie dough with a 2 tablespoon-sized scoop and place scoops onto the baking sheet. You can put them right together because you won’t be baking them now. You may also use a 1 tablespoon-sized scoop for smaller cookies. You will have 12 cookies total if you are using a large scoop (24 if you are using the smaller scoop). Cover with plastic wrap and refrigerate for at least 1 hour or up to 12 hours.

Remove your cookies from the fridge and remove plastic wrap. Preheat your oven to 350 F. Line two large baking sheets with parchment paper (or spray with a non-stick spray). Transfer the cookies with a spatula to the baking sheets with some space between each (I baked 6 cookies per baking sheet). Bake for 8-10 minutes or until the cookies just begin to set. Remove from oven and put pans on a rack. Let cookies cool for 2-3 minutes before transferring them from the pans to a wire rack to cool the rest of the way.

While your cookies are cooling, prepare your vanilla bean filling. In the bowl of your stand mixer (with paddle attachment fixed), combine the butter and the vanilla bean seeds. Beat until fluffy and soft, about 3 minutes. Add the confectioner’s sugar, salt, half-and-half and vanilla extract and beat again for 2-3 minutes or until it reaches the consistency you desire (should be on the thicker side). If you are using the sprinkles, gently fold them in at this point.

Once your cookies have cooled completely, take a small scoop and scoop the filling onto the middle of the bottom of one cookie. Top with another cookie and gently press together. Repeat with the rest of the cookies and filling.

These are best kept in an airtight container at room temperature for 2 days or can be refrigerated for up to 5 days. Enjoy!