We had a Pride Bake Sale at work this week, and the group running it asked a few known bakers around the office if they wanted to help out. Obviously I said yes, and immediately got to work brainstorming which treats I wanted to make. I haven’t been baking a lot this year, so similar to our potluck for Asian Heritage Month, I wanted whatever I brought in to be impressive, plus in this case, raise a lot of money for the chosen cause.
Right away I knew I would make Slutty Brownies, because Gaby’s been on my mind lately, and they’re always a guaranteed crowd pleaser! For my second treat, I wanted to make something with rainbow sprinkles to fit in with the Pride theme. I remembered these Cheesecake Stuffed Funfetti Cookies that I saw on TikTok (which are like the summer version of my favourite Fall cookie) and I was in business.
I couldn’t actually attend the Bake Sale, but dropped my treats off with suggested pricing, and was told mine sold out first. My bestie Georgia actually took a video of our friend Maxine practically CRYING as she ate one and saying how it was the best cookie she ever had!
Coincidentally, a friend messaged me this week telling me they were also having a bake sale at work and “I really want to win. It’s not a contest or anything I just want to crush the other bakers with tasty awesomeness. Do you have any ideas or recommendations?”. Obviously I sent her this recipe!
Cheesecake Stuffed Funfetti Cookies
Source: Identical Recipes
Yield: 24 cookies
Ingredients
Cheesecake Filling
- 1 block cream cheese, room temperature
- 1/2 cup icing sugar
- 1/2 tsp vanilla
- 1/2 tsp cake batter extract (if you don’t have this, just use more vanilla OR clear imitation vanilla)
Cookies
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp cake batter extract (if you don’t have this, just use more vanilla OR clear imitation vanilla)
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup rainbow sprinkles
+ extra sugar for rolling
Directions
- For the cheesecake filling, mix the cream cheese, icing sugar, vanilla and cake batter extract together until smooth and combined. Line a plate or baking sheet (that will fit in your freezer) with parchment paper.
- Use a spoon to scoop dollops (about 1/2 tbsp in size) of the filling onto the plate/sheet – aim for 24. Freeze for at least 45 minutes, or until you’re ready to form and bake the cookies.
- For the cookies, cream together the butter and sugar until mixture lightens in colour. Add the egg, vanilla and cake batter extract until fully combined.
- Add the flour, baking powder, baking soda and salt and mix again until just combined. Fold in the rainbow sprinkles.
- Line another plate or baking sheet with parchment paper. Divide the dough into 24 balls, and place on the plate. Chill in the fridge for 20-30 minutes.
- To form/bake the cookies, preheat the oven to 350 and line cookie sheets with parchment paper.
- Flatten the cookie dough balls in the palm of your hand, and place a dollop of cheesecake filling in the centre. Wrap the cookie dough around the filling, completely covering it.
- Roll each cookie in sugar, and place on the cookie sheets, at least 3″ apart.
- Bake for 13-15 minutes.
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