These cookies are super simple, fluffy and flavorful! Made with sourdough discard and dye free sprinkles, it’s a cookie you can feel good about your kids enjoying 🙂
❤️ Why You’ll Love Funfetti Cheesecake Cookies
I have been on a journey to switch all of the artificial food coloring out of our house this summer, and it’s been fairly simple to find the right swaps. These sprinkles are one of them, they are just as fun for the kids, and they don’t make my sons “brain buzz”. And if you know me, you know I don’t like overly sweet treats The combination of sugar and cream cheese make for a great flavor combination that my whole family enjoys! Plus, a wonderfully fluffy texture.
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter that has been stored in the fridge or on the counter.
Sugar – Both brown sugar and granulated sugar for flavor and moisture.
Sprinkles – Dye – free, naturally colored sprinkles are the best option so you can feel good about serving these to your kiddos.
Cream Cheese – 1 softened block of cream cheese.
Butter – 1 stick of butter, browned on the stove.
Flour – Unbleached all – purpose flour.
Chocolate Chips – These are totally optional, but I prefer white chocolate chips for a bit of extra sweetness.
👩🍳 How to Make Funfetti Cheesecake Cookies
- In a small medium bowl, whisk together your dry ingredients.
- In a small saucepan, brown your butter on the stove over medium high heat. Careful not to burn the butter, just brown. Let cool slightly.
- Add your butter and sugar to a mixing bowl and mix on low speed. Add the egg, then the sourdough discard and mix until incorporated.
- On low speed, add the dry ingredients slowly. Chop the cream cheese into small cubes and add them to the bowl until a cookie batter forms. It’s okay if there are chunks of cream cheese.
- Fold in the chocolate chips and sprinkles.
- Preheat your oven to 375 degrees.
- With a cookie scoop or tablespoon, roughly scoop the batter out of the bowl and onto a parchment lined baking sheet. Lightly flatten the cookies with your hands.
- Bake for 10 – 12 minutes, until they are cooked through.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- Enjoy with a class of milk for an after-school treat!
🪄 Tips and Tricks
- These are meant to be a simple type of “drop cookie”. They don’t have to be perfectly shaped, but if you want them to be pretty, press them down with lightly oiled hands on the baking sheet. When they come out of the oven, use the mouth of a pint glass to better shape the cookie while they are warm.
🗒 Variations
The base of these cookies is my favorite because of the combination of sugar and cream cheese, but you can easily exchange the toppings. I have a “leftover candy cookie” recipe that is more of a classic option.
I also have a funfetti zucchini bread recipe that uses these dye free sprinkles that will for sure be a family favorite!
🗒 Substitutions
The white chocolate chips are optional in this recipe, so you can leave them out entirely or switch it out for milk chocolate/ butterscotch chips.
- White chocolate chips.
- Sprinkles of choice.
🗒 Best served with
- After dinner desserts.
- Back to school treats.
- A big glass of milk.
👝 How to Store Leftovers
Store your leftover cookies in an airtight container or a Ziplock bag on the counter for 4 – 5 days.
🤔 Common Questions
Nope! You can easily use a hand mixer and a bowl, but because of the cream cheese I don’t recommend using just a whisk as it wouldn’t do a good job incorporating.
Funfetti Cheesecake Cookies
Equipment
- stand mixer or bowl with a handheld mixer
- Cookie Scoop or tablespoon
Ingredients
- 1 stick butter, browned
- 1 cup brown sugar
- ¼ cup cane sugar or granulated sugar
- 1 egg
- 2 ½ cups all-purpose flour
- ¾ tsp baking soda
- ½ cup white chocolate chips
- ½ cup dye free sprinkles
- ½ tsp salt
- 8 oz cream cheese
- ½ cup sourdough discard
Instructions
- In a small-medium bowl, whisk together your dry ingredients.
- In a small saucepan, brown your butter on the stove over medium high heat. Careful not to burn the butter, just brown. Let cool slightly.
- Add your butter and sugar to a mixing bowl and mix on low speed. Add the egg, then the sourdough discard and mix until incorporated.
- On low speed, add the dry ingredients slowly. Chop the cream cheese into small cubes and add them to the bowl until a cookie batter forms. It's okay if there are chunks of cream cheese.
- Fold in the chocolate chips and sprinkles.
- Preheat your oven to 375 degrees.
- With a cookie scoop or tablespoon, roughly scoop the batter out of the bowl and onto a parchment lined baking sheet. Lightly flatten the cookies with your hands.
- Bake for 10 – 12 minutes, until they are cooked through.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- Enjoy with a class of milk for an after-school treat!
