Start by scooping cookie butter in dollops onto a piece of parchment paper, aiming for about 18 equal portions. Place the dollops in the freezer for at least 30 minutes, or until firm.

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy—about 3 to 5 minutes. Beat in the large eggs one at a time, along with the vanilla extract. Gradually mix in the cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until a soft dough forms.

Take about 2.5 ounces of dough and roll it into a ball. Flatten it slightly, place a dollop of the frozen cookie butter in the center, and encase the cookie butter by folding the dough over and sealing it completely. Top with crushed Teddy Grahams and gently roll in rainbow sprinkles.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, space out the formed cookies, and bake for about 12-15 minutes or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.