Description
Sweet peppermint cheesecake cookies blend creamy richness with festive holiday spirit. Delicate mint notes and smooth cream cheese create an irresistible seasonal treat perfect for winter gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams / 8 ounces) unsalted butter, softened
- 1 package (8 ounces / 227 grams) cream cheese, softened
- 2 large eggs
- 2 ½ cups (320 grams) all-purpose flour
- 1 ¼ cups (250 grams) granulated sugar
Flavor Enhancers and Add-ins:
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (175 grams) white chocolate chips
- ½ cup (75 grams) crushed candy canes (plus extra for topping)
Dry Ingredients and Stabilizers:
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Glaze Ingredients:
- 1 ½ cups (180 grams) powdered sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon peppermint extract
- ⅓ tablespoons milk
- 1 drop red food coloring
Instructions
- Cream butter and cream cheese in a large mixing bowl until velvety smooth, gradually incorporating granulated sugar until the mixture becomes airy and light. Gently introduce eggs one at a time, ensuring complete integration, then infuse with vanilla and peppermint extracts for a vibrant flavor profile.
- Separately sift together flour, baking powder, and salt. Delicately fold the dry ingredients into the creamy mixture, stirring minimally to maintain a tender texture. Gently incorporate white chocolate chips and crushed candy canes, distributing them evenly throughout the dough.
- Wrap the dough in plastic film and refrigerate for approximately 30 minutes, allowing the ingredients to meld and the mixture to firm up for easier handling and shaping.
- Heat the oven to 350F (175C) and prepare baking sheets with parchment paper. Portion the chilled dough into uniform rounded mounds, positioning them with ample spacing to prevent merging during baking. Bake until the cookie edges turn a delicate golden hue, approximately 10-12 minutes.
- After removing from the oven, let the cookies rest on the baking sheet for a brief 5-minute interval to stabilize. Transfer to a wire cooling rack, allowing them to reach room temperature completely.
- For the optional glaze, blend melted butter with powdered sugar, introducing peppermint extract and a touch of red food coloring. Thin the mixture with milk until it reaches a smooth, drizzling consistency. Elegantly cascade the glaze over the cooled cookies and garnish with additional crushed candy canes for a festive finish.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookies’ shape during baking.
- Use room temperature ingredients to ensure smooth mixing and consistent texture throughout the cookie dough.
- Crush candy canes finely for a more even distribution and intense peppermint flavor in every bite.
- For a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend, ensuring to use one with xanthan gum for better texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg