Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces (½ block) cream cheese, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies, plus extra for topping (about 8-10 regular candy canes)
- Optional: 4 ounces white chocolate, melted, for drizzling
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and cream cheese until light and fluffy, about 2-3 minutes. Gradually add the granulated sugar and beat until well combined and fluffy, scraping down the sides of the bowl as needed.
- Beat in the egg yolk, vanilla extract, and peppermint extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Gently fold in ½ cup of the crushed peppermint candies into the dough until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 2 hours. This step is crucial for preventing the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop rounded tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheet. Gently flatten each cookie dough ball slightly with the palm of your hand.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will look slightly puffy. Do not overbake.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still warm, you can gently press a few extra crushed peppermint candies onto the tops for extra festive sparkle.
- Once completely cooled, if desired, melt the white chocolate according to package directions. Drizzle over the cookies and immediately sprinkle with additional crushed peppermint candies before the chocolate sets.
Notes
For perfectly crushed peppermint candies, place candy canes in a zip-top bag and use a rolling pin or meat mallet to crush them. Store these Peppermint Cheesecake Cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2 months. For a fun variation, try adding a drizzle of melted dark chocolate instead of white!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg