These Funfetti Cheesecake Sandwich Cookies are a sweet treat that brings joy to every bite! With colorful sprinkles and creamy cheesecake filling, they look as fun as they taste!
Making these cookies is like a party in the kitchen! I love how simple they are to put together, and sharing them with friends makes me feel like a cookie star! 😄
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. If you’re out, you can use margarine, but the texture might vary slightly. My go-to is to always stick with unsalted to control the overall saltiness of the recipe.
Granulated Sugar: Essential for sweetness and texture. For a healthier option, you could use coconut sugar or a sugar substitute. Just remember that some substitutes can change the texture!
All-Purpose Flour: It gives structure to the cookies. If you’re gluten-free, use a 1:1 gluten-free flour blend. I’ve tried it, and it works surprisingly well!
Sprinkles: These are the fun part! You can swap them for mini chocolate chips or nuts if you prefer. But keep the sprinkles if you want that cheerful look!
Cream Cheese: The heart of the cheesecake filling! For a lower-fat option, you can use Neufchâtel cheese. This is a great way to keep the same creamy texture while cutting down on fat.
How to Achieve the Best Cookie Texture?
The texture of your Funfetti cookies is crucial for a delightful sandwich! Here are some tips to ensure they turn out soft and chewy:
- **Chill the Dough:** Chilling helps prevent spreading and keeps cookies thick. I recommend at least 30 minutes, but you can chill overnight for even better results!
- **Don’t Overmix:** When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
- **Check for Doneness:** Keep an eye on them while baking. They should be lightly golden at the edges and soft in the center. They’ll firm up as they cool.
By following these tips, your cookies will be the star of any gathering! Enjoy making these Funfetti Cheesecake Sandwich Cookies and expect lots of smiles! 😊
Funfetti Cheesecake Sandwich Cookies
Ingredients You’ll Need:
For the Funfetti Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup colorful sprinkles (funfetti)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional sprinkles for decorating (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus an additional 30 minutes for chilling the cookie dough and 30 minutes for the assembled cookies to set. In total, expect to spend about 1–1.5 hours from start to finish, but it’s well worth the time for these delightful treats!
Step-by-Step Instructions:
1. Make the Funfetti Cookies:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential for achieving a nice texture. Then, beat in the egg and vanilla extract until everything is fully combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until you see no more flour. Gently fold in the funfetti sprinkles to give your cookies their vibrant look. Cover the dough and chill it in the refrigerator for about 30 minutes; this helps with handling the dough and improves the cookie structure.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop tablespoon-sized amounts of the chilled dough onto the sheets, leaving about 2 inches between each scoop. Flatten each dough ball slightly with the palm of your hand or the bottom of a glass. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Once done, remove the cookies and let them cool completely on the baking sheets.
3. Prepare the Cheesecake Filling:
While the cookies are cooling, make the cheesecake filling. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until everything is light and fluffy. This will create a deliciously sweet and creamy filling. Lastly, stir in the vanilla extract for that extra touch of flavor!
4. Assemble the Sandwich Cookies:
When the cookies have cooled, spread or pipe a generous amount of the cheesecake filling onto the flat side of one cookie. Top it with another cookie to create a delightful sandwich. For some extra flair, gently press the edges of the filling into additional sprinkles!
5. Chill and Serve:
Once assembled, place the sandwich cookies in the refrigerator for at least 30 minutes to help set the filling. After that, you can serve your scrumptious Funfetti Cheesecake Sandwich Cookies chilled or at room temperature. Each bite is sure to bring a smile!
This recipe yields about 12-16 soft and chewy Funfetti Cheesecake Sandwich Cookies, perfect for sharing at celebrations or enjoying as a sweet treat whenever you crave something colorful and delightful!
Can I Substitute the Cream Cheese in the Filling?
Yes! If you’re looking for a lighter option or want to avoid cream cheese, you can use mascarpone cheese or even a dairy-free cream cheese alternative. Just ensure it’s softened for easy mixing.
What Can I Use Instead of Butter?
If you’re in need of a dairy-free option, you can substitute the unsalted butter for coconut oil or a plant-based butter. Just ensure that the alternative you choose is softened for the best results.
How Should I Store Leftovers?
Store any leftover sandwich cookies in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled, and the flavors will continue to meld together!
Can I Freeze These Cookies?
Absolutely! You can freeze both the cookie dough (before baking) and the assembled sandwich cookies. For the dough, wrap it tightly in plastic wrap and store it in a freezer-safe bag. For assembled cookies, place them in an airtight container separated by parchment paper. They can be stored for up to 3 months!
