Funfetti Cheesecake Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Funfetti Cookies:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60g rainbow sprinkles (jimmies, not nonpareils)</li><li class="ingredients-single-item">For the Cheesecake Filling:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">350g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp rainbow sprinkles, plus extra for decorating</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Piping bag with large round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. This extended creaming creates air pockets that will help your cookies have the perfect texture – not too dense, not too cakey.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract, beating until fully incorporated and the mixture looks smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix, as this will develop the gluten and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in the rainbow sprinkles using a rubber spatula until evenly distributed throughout the dough. Use jimmies (the longer sprinkles) rather than nonpareils (the tiny round ones) as nonpareils tend to bleed their color into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. This chilling time is crucial as it solidifies the butter, preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper or silicone mats. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to make it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 6mm (1/4 inch) thickness. Cut out circles using a 5cm round cookie cutter. Re-roll scraps as needed, but try to minimize handling to keep the dough cool. Place cookies 2.5cm apart on prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes until the edges are just beginning to turn golden but the centers still look slightly soft. The cookies will continue to firm up as they cool. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the cheesecake filling. In your mixer bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth and fluffy, about 2-3 minutes. Ensuring both ingredients are properly softened is key to avoiding lumps in your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add the sifted powdered sugar in batches, mixing on low speed initially to prevent a sugar cloud, then increasing to medium to fully incorporate. Add the vanilla extract and salt, beating until the filling is light and fluffy, about 2 more minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gently fold in 2 tablespoons of rainbow sprinkles, being careful not to overmix as this can cause the sprinkle colors to bleed into the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cookies are completely cool, match them in pairs of similar size. Turn half of the cookies upside down. Either pipe or spread about 2 tablespoons of filling onto each upside-down cookie, then top with its matching partner, pressing down gently until the filling reaches the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>If desired, roll the exposed edges of the filling in extra rainbow sprinkles for a festive finish. Refrigerate the assembled sandwich cookies for 20-30 minutes to allow the filling to set slightly before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Store the cookies in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, let them sit at room temperature for about 15 minutes before serving. The cookies can also be frozen for up to 2 months – perfect for having a special treat on hand whenever the craving strikes!</li></ol>