Step-by-step instructions
Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
Cream the butter and cream cheese together in a large bowl until it becomes smooth and fluffy.
Add the sugar into the mixture and beat well to ensure it’s fully incorporated.
Mix in the egg along with the vanilla and peppermint extracts. Continue to mix until it’s thoroughly combined.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Fold in the crushed candy canes gently, allowing them to mix throughout the dough without overworking it.
Scoop rounded balls of dough and drop them onto the prepared baking sheets, leaving about two inches of space between each ball.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers have set.
Allow to cool for 5 minutes on the baking sheets before transferring them to a wire rack.
Once cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for that extra festive touch.
Best ways to enjoy it
Serving these Peppermint Cheesecake Cookies can be as fun as making them! Try stacking them on a decorative plate for holiday gatherings, or serve them warm with a scoop of vanilla ice cream on the side for an indulgent treat. Pair them with hot cocoa or coffee for a cozy afternoon snack. They also make delightful gifts wrapped in festive cellophane!
Storage and reheating tips
These cookies are best enjoyed fresh but can be stored for up to a week in an airtight container at room temperature. Want to keep them longer? You can freeze them! Just arrange them in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag. They can be reheated in the oven at 300°F for a few minutes to regain their warm, soft texture.
Helpful cooking tips
- Soften your cream cheese and butter: For the best texture, allow your butter and cream cheese to sit at room temperature for about an hour before starting.
- Measurement precision: Baking is a science; even slight variations in ingredients can change the texture and flavor. Use proper measuring cups for dry and liquid ingredients.
- Spacing is key: Make sure to leave enough space between dough balls on the baking sheets; these cookies will spread slightly while baking.
Recipe variations
Want to switch things up? Here are some creative twists you can try:
- Substitute crushed peppermint candies for other seasonal favorites, like crushed gingerbread cookies or even toffee bits.
- Add some cocoa powder for a chocolate twist, creating a peppermint chocolate cheesecake flavor!
- Opt for a dairy-free version by using vegan butter and cream cheese alternatives.
FAQs
What is the prep and cook time for this recipe?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, so you’ll have fresh cookies ready in less than an hour!
How can I substitute for peppermint extract?
If you don’t have peppermint extract, you can use mint extract in a pinch, but start with half the amount as it can be stronger.
Can I freeze dough before baking?
Absolutely! You can freeze the unbaked dough balls. Just roll them into balls, freeze until solid, then transfer to a freezer bag. Bake them directly from the freezer; they may take an extra minute or two in the oven.
