Soft, creamy Peppermint Cheesecake Cookies topped with a sweet glaze and crushed candy canes. A festive holiday treat you’ll love!
Let’s talk about cookies. But not just any cookies—holiday cookies. These Peppermint Cheesecake Cookies are that perfect blend of soft, creamy goodness with just the right kick of peppermint. And, can we take a moment for the crushed candy cane on top? They’re like little edible works of art that also happen to taste amazing.
Every year, the holiday season sneaks up on me. You know the drill—decorating, gift shopping, endless to-do lists. But the one thing I never skip? Baking. These Peppermint Cheesecake Cookies became a staple a few years ago when I needed a last-minute dessert for a neighborhood cookie swap. (Fun fact: I was baking these while wrapping presents. Talk about multitasking!)
I remember pulling them out of the oven, the house smelling like a peppermint wonderland, and thinking, These might actually work. Spoiler alert: They were a huge hit. Now, every December, my kids beg to help “decorate” the cookies. (Read: sneak bites of candy cane.) These cookies aren’t just a recipe—they’re a tradition, a little slice of holiday magic.
Why You’ll Love This Peppermint Cheesecake Cookies Recipe?
- Soft and Creamy: The cream cheese base gives these cookies a dreamy, melt-in-your-mouth texture.
- Festive Peppermint Flavor: A perfect balance—not too overpowering, but just enough to feel like Christmas in every bite.
- Eye-Catching Presentation: With that glaze and crushed candy cane, these cookies look like they came straight from a bakery.
- Simple Ingredients: No fancy tools or hard-to-find items required.
- Crowd-Pleasing: Whether it’s a party or a quiet night in, these cookies never disappoint.
Ingredient Notes:
A quick rundown of the key players in this holiday masterpiece:
- Cream Cheese: This is what makes the cookies soft and creamy. Let it come to room temperature for easy mixing.
- Peppermint Extract: A little goes a long way. Don’t overdo it unless you’re aiming for toothpaste vibes.
- Candy Canes: Crushing these is oddly therapeutic. Place them in a bag and let out some holiday stress with a rolling pin.
- Powdered Sugar Glaze: This glaze ties everything together with just the right sweetness and festive flair.
How To Make Peppermint Cheesecake Cookies?
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats—because who has time for stuck cookies?
Step 2: Mix the Wet Ingredients
In a large bowl, beat the cream cheese and butter until fluffy. Add sugar, eggs, vanilla, and peppermint extract, and mix until everything’s smooth. This is the part where you realize your kitchen smells like a holiday candle.
Step 3: Add the Dry Ingredients
Gradually mix in the flour, baking powder, and salt. Don’t overmix—just stir until it all comes together. You want tender cookies, not hockey pucks.
Step 4: Scoop and Bake
Scoop dough onto the baking sheets (about 1 ½ tablespoons per cookie). Bake for 11-13 minutes, or until the bottoms are lightly golden. Let them cool completely before glazing.
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Step 5: Make the Glaze
Whisk together melted butter, powdered sugar, peppermint extract, and a drop of red food coloring. Add just enough milk to make it drizzle-friendly.
Step 6: Decorate
Drizzle the glaze over the cookies, then sprinkle with crushed candy canes. Let the glaze set before serving—or don’t, I won’t judge.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep them chilled for up to a week.
- Freezer: Freeze undecorated cookies for up to 3 months. Glaze and decorate after thawing.
Variations and Substitutions:
- Chocolate Peppermint: Add mini chocolate chips to the dough for an extra indulgence.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The cookies will still be soft and delicious.
- Citrus Twist: Swap the peppermint extract for orange or lemon extract for a different vibe.
What to Serve with Peppermint Cheesecake Cookies?
- Hot Cocoa: The peppermint pairs beautifully with a rich, steamy cup.
- Eggnog: Because, why not? It’s the holidays!
- Holiday Charcuterie Board: Add these to a dessert spread for a show-stopping display.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 2 days. Just let it soften slightly before baking.
Can I skip the glaze?
Sure, but the glaze is what makes these cookies pop—both in flavor and presentation.
What’s the best way to crush candy canes?
Pop them in a zip-top bag and use a rolling pin or even a can of soup. (Multitasking at its finest!)
These Peppermint Cheesecake Cookies aren’t just cookies—they’re little bites of holiday cheer. They’re festive, delicious, and surprisingly easy to make. Whether you’re baking for a party, a gift, or just yourself (we’ve all been there), these cookies are a guaranteed hit. Ready to bake some holiday magic? Let me know how they turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Peppermint Cheesecake Cookies
Ingredients
For the Cookies:
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Topping:
- 1 candy cane crushed
- 2 tablespoons butter melted
- 1½ cups powdered sugar
- ½ teaspoon peppermint extract
- 1 drop red food coloring
- 1-2 teaspoons milk
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
Prepare the Cookie Dough:
- In a large mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until the mixture becomes light and fluffy. Gradually add the granulated sugar and continue mixing until well incorporated.
Add the Wet Ingredients:
- Incorporate the eggs, one at a time, beating well after each addition. Add the vanilla and peppermint extracts, mixing until smooth and evenly blended.
Incorporate the Dry Ingredients:
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a cohesive dough forms. Avoid overmixing.
Shape the Cookies:
- Using a cookie scoop or a tablespoon, portion the dough into 1½-tablespoon-sized mounds. Place them onto the prepared baking sheets, ensuring even spacing to allow for spreading.
Bake:
- Transfer the baking sheets to the preheated oven and bake for 11-13 minutes, or until the cookie bottoms are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Prepare the Glaze:
- In a small bowl, whisk together the melted butter and powdered sugar. Add the peppermint extract and a drop of red food coloring, mixing thoroughly. Gradually add milk, one teaspoon at a time, until the glaze reaches a drizzling consistency.
Decorate the Cookies:
- Once the cookies have cooled, drizzle the prepared glaze over the tops. Immediately sprinkle the crushed candy cane over the glaze before it sets. Allow the glaze to harden before serving or storing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
