Description
Peppermint Cheesecake Cookies are soft, creamy treats that blend the rich flavor of cheesecake with a refreshing peppermint twist. They’re perfect for holiday gatherings or as a festive indulgence anytime.
Ingredients
Units
Scale
- For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1 package (8 oz/227g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups (320g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (175g) white chocolate chips
- 1/2 cup (75g) crushed candy canes (plus extra for topping)
- For the Glaze (Optional):
- 1 1/2 cups (180g) powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon peppermint extract
- 1–3 tablespoons milk
- 1 drop red food coloring
Instructions
- Prepare the Dough:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the granulated sugar and continue beating until the mixture is light and fluffy.
- Mix in the eggs, one at a time, ensuring each is fully incorporated.
- Stir in the vanilla and peppermint extracts.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and crushed candy canes.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the melted butter and powdered sugar.
- Add the peppermint extract and red food coloring, mixing until combined.
- Gradually add milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.
- Drizzle the glaze over the cooled cookies and sprinkle with additional crushed candy canes.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and enjoy within a month.
- Variations: For a different twist, try adding dark chocolate chips or dipping half of each cookie in melted chocolate.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking mix to make these cookies gluten-free.