Cocoa Confetti Cookies

Chocolate frosting is sandwiched between these delicious cocoa-flavored cookies before they're rolled in sprinkles!

Servings

Calories 469kcal

Author Sara

Combine cocoa, flour, baking soda and salt in medium bowl.
Melt I Can't Believe It's Not Butter in a large saucepan over medium heat; cool slightly.
In another bowl, add the I Can't Believe It's Not Butter and the sugar, and whisk until smooth.
Whisk in the eggs, one at a time until well-blended.
Stir in the vanilla and add the flour mixture until well-combined.
Wrap the dough in plastic wrap; refrigerate 2 hours.
Preheat oven to 350 degrees Fahrenheit.
Shape dough into 1 inch balls and place onto greased cookie sheets.
Place the remaining ½ cup of sugar in a shallow bowl and roll the balls in sugar.
Bake 12 minutes and then let the cookies stand for about 5 minutes before transferring them to wire racks to cool completely.
Spread frosting on the flat side of one cookie and then top with another cookie to make a sandwich. Place sprinkles on a plate and roll the outside edges of the cookie in the sprinkles.

Properly Measure Ingredients: When measuring flour, spoon it into the measuring cup and level it off with a knife for accuracy. This ensures you don't accidentally pack in too much flour, which can result in dry and dense cookies.
Chill the Dough: Refrigerating the dough for at least 2 hours before baking helps firm it up, making it easier to handle and reducing spread during baking. This results in cookies with a thicker texture and better shape.
Control Frosting Thickness: Adjust the amount of frosting used in each cookie sandwich to control sweetness and texture. Too much frosting can overpower the cookie, while too little may not provide enough flavor. Experiment with different amounts until you find the perfect balance for your taste preferences.