Prepare Cookie Butter: Begin by scooping dollops of cookie butter onto a sheet of parchment paper. Place the dollops in the freezer for about 10 minutes until they are firm but still pliable; this will help keep the filling intact when baking the cookies.

Make Dough: In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well after each addition. Gradually incorporate cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until a soft dough forms.

Form Cookies by Hand: Using your hands, take about 2.5 ounces of dough and roll it into a ball. Gently flatten the ball and place a frozen dollop of cookie butter in the center, then fold the edges of the dough over it and pinch to seal. Top each cookie with crushed Teddy Grahams.

Form Cookies with Ice Cream Scoop: Use an ice cream scoop to portion out the cookie dough. Make a dent in the center, add a dollop of cookie butter, then cover with more dough to form a sealed ball. Press in additional Teddy Graham pieces on top.

Roll in Sprinkles: Before baking, roll each sealed cookie dough ball in rainbow sprinkles for that extra festive touch.

Bake: Preheat your oven to 350°F (175°C) and arrange the cookies on a baking sheet lined with parchment paper. Bake for about 12 minutes, or until the edges are lightly golden while the centers remain soft.

Cool: Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.