These Funfetti Cheesecake Sandwich Cookies are a delightful treat! They feature sweet, colorful sprinkles and creamy cheesecake filling between two soft cookie halves.
Who can resist a cookie that looks like a party? I love serving them at gatherings, but honestly, they disappear faster than I can say “more sprinkles!” 🎉
Making these cookies is so much fun! Just whip up the dough, fill them with cheesecake goodness, and you’ve got a perfect sweet treat for any occasion.
Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend instead. It works great in most cookie recipes!
Unsalted Butter: Melted butter makes these cookies rich and flavorful. If you’re out of butter, coconut oil or vegetable oil can be used as substitutes, though they may slightly change the flavor.
Rainbow Sprinkles: For the funfetti effect, you can mix jimmies and nonpareils like in the recipe. If you prefer, you can also use chocolate chips or nuts for a different texture and flavor.
Cream Cheese: This is the star of the cheesecake filling. If you’re looking for a lower-fat version, consider using a light cream cheese. For a dairy-free option, vegan cream cheese works well too.
How Can I Get Perfectly Soft Cookies?
Achieving soft cookies begins with chilling your dough. This helps the flavors meld together and prevents spreading. Here’s a simple guide:
- Ensure your butter is just melted, not hot—this helps maintain the cookie’s texture.
- Chill the dough for at least 1 hour. This is crucial for thicker, softer cookies.
- Do not overbake. The cookies should be soft in the center when you remove them from the oven.
These tips will help your cookies come out perfectly every time! Enjoy baking your delicious Funfetti Cheesecake Sandwich Cookies.
How to Make Funfetti Cheesecake Sandwich Cookies
Ingredients You’ll Need:
For The Funfetti Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles (jimmies and nonpareils mix)
For The Cheesecake Filling:
- 8 oz (1 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
For Decoration:
- Rainbow sprinkles (for rolling the edges of the sandwiches)
How Much Time Will You Need?
This recipe will take approximately 2 hours and 30 minutes, including 1 hour for chilling the cookie dough and another 30 minutes for the assembled cookies to firm up in the refrigerator. Most of the time is hands-on, so get ready for some fun in the kitchen!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by whisking together the flour, baking soda, and salt in a medium bowl. Set this mixture aside for later. In a larger bowl, mix the melted butter, brown sugar, and granulated sugar until it’s all well combined. Next, add in the egg, the extra yolk, and vanilla extract, and beat everything together until smooth. Now, carefully add the flour mixture to the wet ingredients and mix until just combined—don’t overmix! Gently fold in the rainbow sprinkles, being cautious not to make the colors bleed. Now cover the dough and pop it in the refrigerator for at least 1 hour to firm up.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 1 tablespoon of dough onto the sheets, keeping them about 2 inches apart. Flatten each dough ball slightly with your palm or the bottom of a glass to create discs. Bake the cookies for 10-12 minutes or until the edges are lightly golden, but the centers should still feel soft. Once baked, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Cheesecake Filling:
In a mixing bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Gradually add the sifted powdered sugar and keep beating until the mixture is combined and fluffy. Finally, mix in the vanilla extract to give it that delicious flavor.
4. Assemble the Sandwiches:
Time to put it all together! Take one cooled cookie and place a generous spoonful or pipe some cheesecake filling onto its flat side. Top it off with another cookie, gently pressing it down to spread the filling evenly to the edges. For a fun touch, roll the edges of your sandwich in rainbow sprinkles!
5. Chill and Serve:
Finally, place your assembled sandwich cookies in the refrigerator for at least 30 minutes to let the filling firm up. Serve them chilled or at room temperature. Enjoy your colorful creation, and remember to keep any leftovers in an airtight container in the fridge!
Enjoy your delightful Funfetti Cheesecake Sandwich Cookies!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend to keep the funfetti texture. Just make sure the blend includes a binding agent like xanthan gum if it’s not already included.
How Do I Store Leftover Cookies?
Store any leftover Funfetti Cheesecake Sandwich Cookies in an airtight container in the fridge for up to 3 days. They taste great chilled, or you can let them come to room temperature before serving.
Can I Make the Dough Ahead of Time?
Yes, you can make the cookie dough ahead of time! Just chill it as instructed and then wrap it tightly in plastic wrap. It can be stored in the fridge for up to 2 days or frozen for up to 3 months. If frozen, thaw it in the fridge overnight before baking.
What Can I Use Instead of Cream Cheese?
If you need a dairy-free option, you can use vegan cream cheese for the cheesecake filling. If you’re looking for a lighter filling, ricotta cheese blended until smooth can also work well.