I love whipping up these Cream Cheese Cookies that pair buttery sugar cookies with a tangy cream cheese frosting. With simple staples like all-purpose flour, unsalted butter, and colorful rainbow sprinkles, these funfetti sandwich cookies bring a burst of festive cheer that never fails to impress me at birthdays or any joyful gathering.

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I’ve been playing around with an idea that mixes the fun of a sprinkle filled sugar cookie with the smooth tang of a cream cheese frosting. I call em Funfetti Sandwich Cookies and they are, honestly, a pretty cool twist on the usual treats.

I start with a dough mixed from 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of salt, creaming together 1 cup unsalted butter and 1 1/2 cups granulated sugar. Then, I stir in 2 large eggs and 2 teaspoons vanilla extract and throw in 1/2 cup rainbow sprinkles for that pop of color.

For the filling, I blend 8 ounces cream cheese with 1/4 cup unsalted butter, then mix in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth. If you’re into cookie buffet style treats or looking for your next fun baking adventure, this recipe might just be it.

Why I Like this Recipe

I love this recipe because its totally fun and colorful. The rainbow sprinkles make every cookie feel special, like an instant mood booster. I also really dig how soft and fluffy the cookie turns out if you follow the steps, even though sometimes I mess up a bit and over mix. And the cream cheese frosting? It’s so tangy and sweet that it matches the cookie flavor perfectly, giving me that nostalgic vibe from my childhood celebrations. Lastly, I like that these cookies are super versatile—they work great for birthdays or just when I need a pick-me-up snack.

Ingredients

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All-purpose flour gives the base carbs necessary, though it offers little protein.
Unsalted butter adds rich flavor and smooth texture with healthy fats.
Granulated sugar delivers sweetness and quick energy from simple carbohydrates.
Rainbow sprinkles provide color and a fun, subtle sugary crunch.
Cream cheese lends a tangy creaminess perfect for frosting balance.
Powdered sugar adds extra sweetness and a smooth, dusted finish.
Vanilla extract infuses aroma and warmth into the overall flavor profile.
Baking soda and powder help cookies rise, making them extra soft and fluffy.
Salt boosts flavor contrast and perfects the overall baking balance.

Ingredient Quantities

2 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup rainbow sprinkles (nonpareils)

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened (for the frosting)

2 cups powdered sugar, sifted

1 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and line two baking sheets with parchment paper so the cookies won’t stick.

2. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until it’s light and fluffy; then add in 2 large eggs and 2 teaspoons vanilla extract and mix well.

4. Gradually add the dry ingredients to the butter mixture and stir until just incorporated (don’t over beat or the cookies will come out dense).

5. Gently fold in 1/2 cup rainbow sprinkles, making sure they are evenly distributed though be a bit careful so they don’t bleed too much into the dough.

6. Scoop rounded tablespoon-sized dough balls about 2 inches apart on the baking sheets and flatten slightly with your fingers.

7. Bake in the preheated oven for about 10-12 minutes, or until the edges are set. Let the cookies cool completely on a rack before filling.

8. Meanwhile, for the cream cheese frosting, beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth.

9. Gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract to the cream cheese mixture, beating until the frosting is light and creamy.

10. Once the cookies are completely cool, spread a generous dollop of cream cheese frosting on the flat side of one cookie and sandwich it with another cookie. Enjoy these cute treats for birthdays or any fun occasion!

Equipment Needed

1. Preheated oven set to 350°F
2. Two baking sheets
3. Parchment paper
4. A medium bowl
5. A whisk
6. A large bowl
7. An electric mixer (hand or stand)
8. Measuring cups and spoons
9. A tablespoon-sized scoop or regular spoon for cookie dough
10. A cooling rack
11. A sifter (for powdered sugar)
12. A spatula for mixing and folding

FAQ

Q: Can I use salted butter instead of unsalted?

A: Yes you can, but you might want to reduce the salt a little bit to avoid a too salty taste.

Q: Do I need to chill the dough before baking?

A: Not really, the recipe works best at room temp so you can bake right after mixing.

Q: Can I use regular jimmies instead of rainbow nonpareils?

A: Sure, any kind of sprinkles works fine with this recipe so feel free to mix it up.

Q: How do I store these cookies?

A: Store them in an airtight container at room temperature for up to 3 days or in the fridge for a longer shelf life.

Q: Can you freeze the cookies with the cream cheese frosting?

A: You can freeze after assembling but the frosting might change texture a bit when thawed so keep this in mind.

Funfetti Sandwich Cookies (with Cream Cheese Frosting) Recipe Substitutions and Variations

All-purpose flour: You can use a blend of whole wheat flour and all-purpose if you’re looking for a slightly healthier version, just be aware the texture will be a little denser.
Unsalted butter: If you dont have unsalted butter, you can use salted butter instead. Just reduce the extra salt in the recipe a bit to keep the flavors balanced.
Granulated sugar: You might try replacing it with brown sugar. It may give a richer taste, but the cookies might come out a bit softer.
Cream cheese: Instead of cream cheese, you can use Neufchatel cheese. It works similarly, but the frosting might be slightly less rich.
Powdered sugar: If you’re in a pinch, you can make your own powdered sugar by blending granulated sugar until it’s a fine powder. Just be sure to sift it before mixing into the frosting.

Pro Tips

Try to always use room temperature butter, eggs, and cream cheese, cuz they mix together a lot better and make the dough and frosting come out super smooth.

Be real careful when you mix in the flour. Once you add the dry ingredients, mix just until it looks combined or else your cookies can end up really dense.

When folding in those sprinkles, do it gently by hand so they don’t bleed all over the dough and turn into color mush.

For the frosting, make sure your cream cheese and butter are really soft before you whip ’em together. Any lumps can really mess up the smooth, creamy texture you want.