Combine the playful fun of confetti cake with the rich, tangy delight of cheesecake, and you get these irresistible sandwich cookies. Each component is simple yet spectacular: soft, buttery funfetti cookies packed with colorful sprinkles, hugged by a luscious, no-bake cream cheese filling.
They’re instantly festive, incredibly satisfying, and surprisingly easy to make. The cookies require no chilling, and the filling comes together in minutes. Whether you’re planning a birthday party, need a bake sale standout, or just want to brighten someone’s day, these cheerful cookies deliver a double dose of happiness in every handheld bite.
The Science of Soft Cookies & Stable Filling
The perfection of these cookies lies in achieving the ideal soft texture and a filling that holds its shape. The cookies stay soft and tender thanks to the cornstarch and careful mixing. Cornstarch inhibits gluten formation, ensuring a delicate crumb that doesn’t spread too thin. Creaming the butter and sugars properly incorporates air, but we avoid over-creaming to prevent excessive spreading. The sprinkles are folded in last to prevent their colors from bleeding.
The cheesecake filling gets its stability from a combination of cold cream cheese and whipped heavy cream. The cream cheese provides tangy flavor and body, while the whipped cream lightens the texture and introduces air bubbles that are then stabilized by the cream cheese’s fat. Chilling the filling firms it up just enough to be pipeable without being stiff, creating the perfect creamy center that won’t ooze out when you take a bite.
Ingredients
For the Funfetti Cookies:
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, but recommended)
- 3 cups (375g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup rainbow jimmies sprinkles* (not nonpareils)
*Jimmies (long sprinkles) hold their color better during baking than tiny nonpareils, which can bleed.
For the Cheesecake Filling:
- 8 oz (one block) full-fat cream cheese, softened to room temperature
- ½ cup (1 stick / 113g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Make the Cookie Dough: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until smooth and combined (about 2 minutes—do not over-whip). Beat in the egg, vanilla, and almond extract until incorporated.
2. Add Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
3. Fold in Sprinkles: Gently fold in the rainbow jimmies with a spatula until evenly distributed.
4. Scoop & Bake: Scoop dough into 1-tablespoon balls (about the size of a walnut) and place them 2 inches apart on the baking sheets. Bake for 9-11 minutes, until the edges are *just* starting to turn light golden. The centers should look puffy and soft. Do not overbake.
5. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will deflate slightly as they cool, becoming perfectly soft.
6. Make the Cheesecake Filling: While cookies cool, beat the softened cream cheese and butter together until completely smooth and lump-free. Gradually add the sifted powdered sugar, vanilla, and salt, beating until light and fluffy, about 2-3 minutes.
7. Assemble the Sandwiches: Match cookies into pairs by size. Transfer the filling to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped). Pipe a generous dollop (about 1 tablespoon) of filling onto the flat side of one cookie. Gently press the matching cookie on top to create a sandwich.
8. Chill & Serve: For best results, refrigerate the assembled sandwich cookies for at least 30 minutes to allow the filling to set. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Pro-Tips for Picture-Perfect, Delicious Cookies
- Butter Temperature: Use butter that is softened but still cool to the touch. If it’s too warm, the cookies will spread too much.
- The Right Sprinkles: “Jimmies” are the long, cylindrical sprinkles. They hold their shape and color in the oven. Avoid “nonpareils” (tiny balls), as their color bleeds easily.
- Don’t Overbake: The cookies are done when they still look soft in the middle. They will finish setting as they cool, ensuring a soft texture.
- Smooth Filling: Ensure both the cream cheese and butter are truly softened to avoid a lumpy filling. Sifting the powdered sugar is also key for smoothness.
- Chill for Clean Slices: If you want to slice a cookie in half to show the layers, pop the assembled sandwich in the freezer for 15 minutes first for a super clean cut.
- Make Ahead: Baked, unfilled cookies can be stored in an airtight container at room temp for 2 days or frozen for a month. The filling can be made 2 days ahead and stored in the fridge. Assemble the day you plan to serve.
These Funfetti Cheesecake Sandwich Cookies are pure, edible confetti for your taste buds.
