Peppermint Cheesecake Cookies

If you’re looking for the perfect holiday cookie, these Peppermint Cheesecake Cookies are it. Soft, creamy, rich, and dotted with crunchy peppermint, they bring together everything we love about Christmas baking. The cream cheese makes the texture unbelievably tender, while the peppermint adds a refreshing pop in every bite. They’re festive, fun, and guaranteed to disappear fast from any cookie tray.

Ingredients

For the Cookies

• 1 cup unsalted butter, softened

• 1 (8-ounce) package cream cheese, softened

• 1 1/4 cups granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon peppermint extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup crushed candy canes (plus extra for topping)

Optional Topping

• 1/2 cup white chocolate chips, melted

• Crushed candy canes for garnish

Instructions

1. Preheat the Oven
Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese until smooth and fluffy. Add the sugar and mix well. Beat in the egg, vanilla extract, and peppermint extract.

3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients gradually, mixing until just combined. Fold in the crushed candy canes.

4. Shape the Dough
Scoop rounded tablespoons of dough onto the baking sheets, leaving space for spreading.

5. Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

6. Add the Topping (Optional)
Drizzle the cooled cookies with melted white chocolate and sprinkle extra crushed candy canes on top.

Notes

• Soften the butter and cream cheese fully for the smoothest texture.

• Don’t skip the cooling step—it helps the cookies set properly.

• Make-ahead option: Prepare the dough up to 24 hours in advance and refrigerate.

• Storage: Keep in an airtight container for up to 5 days, or freeze for up to 1 month.