Funfetti Cake Batter Cookies

Funfetti Cookies taste like a birthday cake in cookie form! Soft & chewy funfetti cookies are loaded with colorful sprinkles and stuffed with a quick cheesecake filling that tastes just like a rich vanilla cake batter. These are far from ordinary sprinkle sugar cookies - they really do taste like funfetti birthday cake!

Course Cookies

Cuisine Dessert

Keyword Easy Cookie Recipes, Funfetti recipes

Prep Time 35

Cook Time 13

Servings cookies

Calories 405kcal

Author Stephanie Simmons

Ingredients

For the Cookie Dough:

15 tbsp salted butter, softened at room temperature this is two sticks, less one tablespoon, or 212 grams, or one tablespoon shy of 1 cup.
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tsp bakery butter emulsion *see note below
3 cups all-purpose flour, spooned & leveled 390 grams
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup rainbow jimmies

Cake Batter Cheesecake Filling

4 ounces cream cheese, cold
1/4 cup powdered sugar
1/4 cup brown sugar
1 and 1/2 tsp vanilla extract
2 tsp butter emulsion See note below
3/4 tsp almond extract

Instructions

Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.
Make-Ahead Tip: Dough can be balled and frozen for 1 month or so before using. Thaw in the fridge overnight before filling & baking.
Scoop & Chill the Dough: Scoop the dough into balls 80 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 4 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours.
Make Cheesecake Filling: In a medium bowl, add the cold cream cheese, sugars, vanilla, butter emulsion, and almond extract. Beat on medium speed until just combined. If you over-mix, the mixture will be weepy and will have a hard time freezing solid.
Spoon tablespoon sized dollops (yes, actually measure it with a tablespoon) onto a lined baking sheet and freeze until solid, about 2 hours or up to 24 hours.
Assemble & Bake Cookies: Preheat your oven to 350° F. Line a few baking sheets with parchment paper or silicone baking mats. Flatten a cookie dough ball with your palm, and place a frozen cheesecake dollop in the center. Enclose the dough around it, sealing it completely, and roll in granulated sugar. Once you've done this, the dough balls need to stay in the freezer so the filling doesn't thaw. Repeat with all the dough. Place 6 cookies on each of your prepared baking sheets, and bake for 12 to 13 minutes. The edges will appear set and have a hint of golden brown. The tops should appear *just* set, too. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Serve & Store: I personally don't enjoy eating these cookies warm because the warm cheesecake filling is weird to me, but you can dig in while they're warm if you like! Otherwise, let them cool completely at room temperature, or speed this up in the fridge. Cooled cookies can be stored in an airtight container in the fridge for 4-5 days. Cookies must be stored in the fridge due to the filling. These are great at room temperature or cold!

Notes

Bakery Butter Vanilla Emulsion: Bakery Butter Emulsion is the secret ingredient that makes the filling of these cookies taste like actual vanilla cake batter! I highly recommend grabbing a bottle (click the link above) and using it along with regular vanilla (or in place of) in other baking recipes as well.

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