Description
Delightful peppermint cheesecake cookies blend creamy cheesecake richness with festive mint flavor. Crisp edges and smooth centers make these holiday treats irresistible for seasonal gatherings and sweet celebrations.
Ingredients
Scale
- 1 cup (227 g / 8 oz) unsalted butter, softened
- 1 package (227 g / 8 oz) cream cheese, softened
- 2 large eggs
- 1 ¼ cups (250 g) granulated sugar
- 2 ½ cups (320 g) all-purpose flour
- 2 tsps baking powder
- 1 cup (175 g) white chocolate chips
- ½ cup (75 g) crushed candy canes (plus extra for topping)
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 ½ cups (180 g) powdered sugar
- 2 tbsps unsalted butter, melted
- ½ tsp peppermint extract
- 13 tbsps milk
- 1 drop red food coloring
Instructions
- Creaming: Whip softened butter and cream cheese until luxuriously smooth, gradually integrating granulated sugar to achieve a light, voluminous consistency.
- Egg Integration: Blend eggs one at a time, thoroughly incorporating each, then infuse with vanilla and peppermint extracts to elevate the flavor profile.
- Dry Ingredient Fusion: Sift flour, baking powder, and salt, then delicately fold into the wet mixture until just combined, maintaining a tender crumb.
- Mix-in Technique: Gently fold white chocolate chips and crushed candy canes throughout the dough, ensuring even distribution of festive elements.
- Chilling Process: Refrigerate the dough for 30 minutes to solidify and optimize handling, concentrating flavors and improving texture.
- Oven Preparation: Warm the oven to 350F (175C) and line baking sheets with parchment paper for pristine cookie release.
- Portioning and Placement: Scoop chilled dough into uniform balls, positioning them with precise spacing to allow proper spreading during baking.
- Baking Moment: Bake for 10-12 minutes until edges transform to a delicate golden hue, signaling perfect doneness.
- Cooling Ritual: Rest cookies on the baking sheet for 5 minutes, then transition to a wire rack for complete cooling and optimal texture.
- Glaze Crafting: Whisk melted butter with powdered sugar, peppermint extract, and a whisper of red food coloring to create a festive drizzle.
- Final Embellishment: Drizzle the glaze with artistic flair, then garnish with additional crushed candy canes for a spectacular finishing touch.
Notes
- Chill Strategically: Refrigerate dough for at least 30 minutes to prevent spreading and maintain cookie shape during baking.
- Extract Balance: Use peppermint extract sparingly to avoid overwhelming the delicate cheesecake flavor, start with small amounts and adjust to taste.
- Soft Butter Technique: Ensure butter and cream cheese are truly softened but not melted for the perfect creamy, smooth cookie texture.
- Gentle Mixing Method: Fold dry ingredients into wet mixture just until combined to prevent tough, dense cookies and maintain a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 198
- Sugar: 12 g
- Sodium: 87 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 33 mg