Cream Cheese Funfetti Cookies
Soft, gooey cookies made with rich cream cheese and festive sprinkles.
You guys, I just hit the jackpot. No, I didn’t win the lottery (I wish). I did, however, win the next best thing…the cookie jackpot!
Remember my recipe for Cake Batter Funfetti Cookie Cups? I decided to change things up a bit and replaced some of the butter with rich cream cheese. I also made them into regular cookies instead of cookie cups.
Best. Decision. Ever!
These are the softest cookies I’ve ever made. As soon as you break through their crunchy exterior, the innards are all gooey and soft. They melt in your mouth as soon as they hit your tongue. Who knew adding cream cheese would yield such a tasty cookie.
Since Valentine’s Day is only a few days away, I added some festive sprinkles.
So soft, you guys… So soft!
I added a mixture of vanilla extract and almond extract to give these cookies that classic cake batter flavor that everyone loves so much, myself included.
Go ahead, have two!
Cream Cheese Funfetti Cookies
Soft, gooey cookies made with rich cream cheese and festive sprinkles.
Ingredients:
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter
4 ounces cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
1 egg, at room-temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
⅓ cup rainbow jimmies
¼ cup rainbow nonpareils
Directions:
In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer attached with the paddle, cream together the butter, cream cheese, both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.
Add the egg and beat until incorporated. Whisk in vanilla and almond extract.
Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minute.
Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.
Refrigerate dough for at least 2 hours or overnight.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
Using a 1-inch cookie scoop, drop dough 3 inches apart on the baking sheet. Bake for 12-13 minutes, no longer. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 7 days.