Mini Halloween Confetti Cookie Sandwiches

These cookies are so much fun for Halloween, not to mention, delicious!  Cater them to your holiday of choice with different colors.

These cookies are easy and fun to make.  I took a simple sugar cookie base and sandwiched it with one of my favorite buttercreams.  Plus, I made them mini, which is always fun.

Mini Halloween Confetti Cookie Sandwiches

Yield: ~3 dozen cookie sandwiches

Ingredients:

- Cookies:

- 13 7/8 ounces (3 cups) all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon table salt

- 13 1/8 ounces (1 3/4 cups) granulated sugar

- 2 1/8 ounces (1/4 cup packed) light-brown sugar

- 1 cup (2 sticks) unsalted butter, softened at room temperature

- 1 extra-large egg

- 1 teaspoon vanilla extract

- 2/3 cups Halloween colored sprinkles

- Buttercream:

- 6 tablespoons (3/4 sticks) unsalted butter, softened at room temperature

- 2 ounces regular or light cream cheese

- 1 cup powdered sugar

- 1/2 teaspoon vanilla extract

- 26 drops yellow food coloring

- 13 drops red food coloring

Instructions:

1. Preheat oven to 350 degrees; line baking sheets with parchment paper and set aside

2. In a large bowl, whisk together flour, baking soda and salt; set aside

3. In the large bowl of an electric mixer, beat together butter and sugars on high speed for several minutes or until mixture is light and fluffy; scrape sides of the bowl with a spatula

4. Add egg and vanilla and beat on medium speed for a 2 minutes; scrape the sides of the bowl with a spatula

5. With mixer on low, slowly and carefully add the flour mixture; add the sprinkles and mix just until combined; use a spatula to fold the sprinkles completely into the batter

6. Use a small cookie dough scoop (about 1 tablespoon) to scoop the cookie dough onto prepared baking sheets with each cookie about an inch apart

7. Bake for 7-9 minutes or until cookies feel slightly firm to the touch

8. Set cookies aside to cool and prepare filling

9. Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy

10. Add 1/2 cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring

11. Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy

12. Match cookies in pairs so that each side is about the same size

13. Spread about 1 teaspoon of frosting on the bottom of one cookie from each pair

14. Top other cookie and press down lightly

15. Store cookies in an airtight container up to three days; may be frozen for up to one month

Notes: Cookies adapted from Martha Stewart