Funfetti Cheesecake Sandwich Cookies Recipe

Ingredients

This recipe yields 33 servings. Ingredient amounts are adjusted automatically based on the original yield, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Cookies

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, at room temperature
• 3/4 cup firmly packed light brown sugar
• 3/4 cup white sugar
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 extra large egg, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups finely ground graham cracker crumbs (from about 12 crackers)
• 2 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 cup red, pink, and white jimmie sprinkles

Filling

• 1/2 cup unsalted butter, softened
• 8 ounces full fat cream cheese, at room temperature
• 3 1/2 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/8 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 tablespoon heavy cream
• 1 tablespoon red, pink, and white jimmie sprinkles

Directions

For the Cookies:

In a large bowl, beat together the butter and cream cheese using an electric mixer until smooth and creamy. Add the brown sugar, white sugar, salt, nutmeg, and cinnamon. Continue mixing until fully combined.

Next, add the egg, vanilla extract, and almond extract, and beat until everything is well mixed. Then, incorporate the graham cracker crumbs until evenly distributed.

In a separate bowl, whisk together 1 3/4 cups of flour, cornstarch, and baking powder. Add this mixture to the dough and mix until just combined. Gradually add the remaining 1 cup of flour and stir until fully incorporated.

Finally, fold in the jimmie sprinkles. Divide the dough in half and wrap each portion in plastic wrap. Flatten each half into a 1/2-inch thick disc, cover, and refrigerate for at least 4 hours.

Once chilled, lightly flour your work surface and roll out the dough, one disc at a time, to 1/8-inch thickness. Use a 3 1/2-inch heart-shaped cookie cutter to cut out shapes. Re-roll the dough scraps as needed.

Place the cut-out cookies on a flat surface and refrigerate them for about 30 minutes to firm up.

Preheat your oven to 400F (200C). Line baking sheets with silicone mats or parchment paper. Remove the cookies from the fridge and space them about 1 inch apart on the baking sheets. Bake for 6 to 9 minutes, or until the cookies are just set.

Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling:

Beat the softened butter with an electric mixer until smooth. Add the cream cheese and continue mixing until completely smooth and combined.

Mix in 1 cup of confectioners' sugar, vanilla extract, salt, and almond extract. Beat until smooth. Gradually add the remaining powdered sugar, 1 cup at a time, beating until fully combined after each addition.

Finally, add the lemon juice and heavy cream, and continue to beat on medium-high speed for 2 to 3 minutes until light and fluffy. Gently fold in the sprinkles.

To assemble the cookies, flip one cookie over and spread or pipe a generous amount of frosting onto the bottom. Top with another cookie and gently press to adhere. Repeat until all the cookies and frosting are used.

Refrigerate the filled cookie sandwiches until ready to serve. Enjoy your sweet treats!

Nutrition Facts (per serving)

• Calories: 273
• Total Fat: 15g (19% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 44mg (15% DV)
• Sodium: 147mg (6% DV)
• Total Carbohydrate: 34g (12% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 23g
• Protein: 2g (5% DV)
• Calcium: 33mg (3% DV)
• Iron: 1mg (4% DV)
• Potassium: 46mg (1% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.