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Cheesecake Cookies Recipe

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★★★★★

5 from 97 reviews

These Cheesecake Cookies combine the rich, creamy flavors of classic cheesecake with the soft texture of cookies, enhanced with refreshing peppermint and a festive candy cane glaze. Perfect for holiday gatherings or when you crave a sweet treat with a minty twist.

Ingredients

Scale

Cookie Dough

  • 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)

Peppermint Glaze

  • 2 tablespoons butter, melted
  • 1½ cups powdered sugar
  • 1–3 tablespoons milk (adjust for desired consistency)
  • ½ teaspoon peppermint extract
  • 1 drop red food coloring
  • 1 peppermint candy cane, crushed, for topping

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉. Line two cookie sheets with parchment paper or silpat liners, or spray with cooking spray to prevent sticking. Parchment paper is highly recommended for best results.
  2. Beat Cream Cheese and Butter: In a large mixing bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and butter together on medium speed. Increase speed as needed and beat until the mixture is fluffy and lightened in color, about 2 minutes.
  3. Add Eggs and Flavors: Add the eggs, granulated sugar, vanilla extract, and peppermint extract to the cream cheese mixture. Beat until well combined and smooth.
  4. Incorporate Dry Ingredients: On low speed, beat in the all-purpose flour, baking powder, and salt. Mix just until no streaks or pockets of flour remain, being careful not to overmix.
  5. Scoop the Dough: Using a medium cookie scoop (about 1.5 to 2 tablespoons), form dough balls and place 12 on each prepared cookie sheet, spacing them evenly.
  6. Bake: Bake the cookies in the preheated oven for 10-13 minutes. Look for cookies that are still round, puffy, pale in color, and free of browned tops.
  7. Cool: Remove from oven and let cookies cool on the warm cookie sheet for about 20 minutes to firm up. Then transfer them to a wire rack to cool completely before glazing.
  8. Make Peppermint Glaze: In a small bowl, whisk together the melted butter, powdered sugar, milk, peppermint extract, and red food coloring. Adjust milk quantity to achieve a pourable consistency that is not too thick for drizzling.
  9. Glaze the Cookies: Drizzle the glaze over the cooled cookies using a fork or by placing the glaze in a ziplock bag with a corner cut off for precision.
  10. Add Crushed Candy Cane: Immediately sprinkle crushed peppermint candy cane pieces over the wet glaze.
  11. Let Glaze Set: Allow the glaze to harden at room temperature for about an hour before storing, stacking, or transporting.

Notes

  • Using parchment paper for baking prevents sticking and aids in even baking.
  • Ensure cream cheese and butter are properly softened for the best texture during mixing.
  • Do not overbake; cookies should remain pale and soft rather than browned.
  • Adjust milk in the glaze depending on the fat content to get the perfect drizzle consistency.
  • Allow glaze to harden fully before stacking cookies to avoid sticking.
  • Crushed peppermint candy adds festive crunch and enhances the peppermint flavor.

Keywords: cheesecake cookies, peppermint cookies, holiday cookies, Christmas cookies, cream cheese cookies, peppermint glaze, festive cookies

Find it online: https://biteandenjoy.com/cheesecake-cookies-recipe/