❄️ Peppermint Cheesecake Cookies 🍪
Ingredients (Makes ~24 cookies):
For the Cookies:
8 oz (1 block) full-fat cream cheese, softened
½ cup (1 stick / 113g) unsalted butter, softened
2 large eggs, room temperature
1¼ cups (250g) granulated sugar
1 tsp pure vanilla extract
1 tsp pure peppermint extract
2½ cups (315g) all-purpose flour
2 tsp baking powder
¼ tsp fine sea salt
For the Glaze:
2 tbsp (28g) unsalted butter, melted
1½ cups (180g) powdered sugar, sifted
1–3 tbsp milk (whole, half-and-half, or evaporated for shelf stability)
½ tsp peppermint extract
1 tiny drop red gel food coloring (optional)
1 standard candy cane, finely crushed
Instructions:
Prep & Preheat:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Base:
In a stand mixer or large bowl with a hand mixer, beat softened cream cheese and butter on medium-high for 2 minutes until light, fluffy, and pale.
Wet Ingredients:
Add eggs, sugar, vanilla, and peppermint extract. Mix on medium until fully incorporated—about 1 minute. Scrape bowl as needed.
Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture on low speed, mixing just until no dry streaks remain. Do not overmix.
Scoop & Bake:
Use a medium cookie scoop (1.5–2 tbsp) to portion dough onto sheets, spacing 2 inches apart. Bake 10–13 minutes—cookies should be puffed, soft, and pale with no browning.
Cool Completely:
Let cookies rest on baking sheet for 20 minutes, then transfer to a wire rack to cool fully before glazing.
Make the Glaze:
Whisk melted butter, powdered sugar, 1 tbsp milk, peppermint extract, and food coloring (if using). Add more milk, ½ tbsp at a time, until glaze is smooth and drizzle-able—not too thick, not runny.
Finish & Set:
Drizzle glaze over cooled cookies using a fork or piping bag. Immediately sprinkle with crushed candy cane. Let sit at room temperature 1 hour to set.