Introduction

Cheesecake cookies combine the rich, creamy flavor of classic cheesecake with the soft, tender texture of a cookie. Infused with peppermint and topped with a festive glaze and crushed candy canes, these treats are perfect for holiday gatherings or any time you want a delightful dessert.

A stack of three soft, thick cookies sits on a white marbled surface. Each cookie is light golden in color with a fluffy texture. The top cookie is broken in half, showing its soft and airy inside. All the cookies are decorated with smooth, wavy lines of glossy pink icing, evenly spread across the top. Small white and red sprinkles are scattered on the icing and around the base. The stack creates a cozy, inviting look with its warm tones and delicate decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bar (8 oz) full-fat cream cheese (softened)
1/2 cup (1 stick) butter (softened)
2 large eggs
1¼ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt (sea salt or kosher salt recommended)
2 tablespoons butter (melted)
1½ cups powdered sugar
1-3 tablespoons milk
½ teaspoon peppermint extract
1 drop red food coloring
1 peppermint candy cane (crushed)

Instructions

Step 1: Preheat the oven to 350℉. Line two cookie sheets with parchment paper, silicone liners, or spray with cooking spray. Parchment paper is highly recommended for best results.
Step 2: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed with an electric mixer until the mixture is fluffy and lighter in color, about 2 minutes.
Step 3: Add the eggs, granulated sugar, vanilla extract, and peppermint extract to the bowl. Beat until all ingredients are well combined.
Step 4: Gradually add the flour, baking powder, and salt. Beat on low speed just until no flour streaks or pockets remain in the dough. Avoid overmixing.
Step 5: Using a medium cookie scoop (about 1.5 to 2 tablespoons), scoop dough balls and place 12 on each prepared cookie sheet.
Step 6: Bake for 10-13 minutes. The cookies should remain round, puffy, and pale without any browning on top.
Step 7: Remove from oven and let the cookies cool for about 20 minutes on the warm cookie sheet. Then transfer them to a cooling rack to cool completely before glazing.
Step 8: To make the peppermint glaze, combine the melted butter, powdered sugar, milk, peppermint extract, and red food coloring in a small bowl. Mix until the glaze is pourable but not too thick, adjusting milk quantity as needed.
Step 9: Drizzle the glaze over the cooled cookies using a fork or by piping it from a Ziplock bag with a cut corner.
Step 10: Immediately sprinkle crushed candy cane pieces over the glaze. Allow the glaze to harden at room temperature for about an hour before storing or stacking.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly but use caution as it can overpower the cookies.
Use full-fat cream cheese and butter for the best texture and taste.
If you don’t have candy canes, crushed peppermint candies or sprinkles make a great alternative topping.
To make the glaze vegan, substitute butter with a plant-based alternative and powdered sugar with a vegan-certified brand.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. If refrigerated, allow cookies to come to room temperature before serving for the best texture. The peppermint glaze will harden nicely, making them easy to stack and transport.

How to Serve

A close-up of three soft, light yellow cookies stacked on top of each other on a white marbled surface. The top cookie is bitten, showing a fluffy and crumbly texture inside. Each cookie is decorated with simple pink icing drizzled in lines across their tops and sprinkled with small white and red bits, resembling crushed candy. The overall look is soft and sweet, with the cookies slightly chunky and the icing smooth and glossy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for these cookies?

Low-fat cream cheese can be used, but it may affect the texture and richness of the cookies. Full-fat cream cheese is recommended for the best creamy texture.

How do I make sure the cookies don’t spread too much during baking?

Make sure your butter and cream cheese are softened but not melted. Chilling the dough briefly before baking can also help maintain the shape of the cookies.