Tips for the Best Peppermint Cheesecake Cookies
- Make sure butter and cream cheese are fully softened; this ensures a smooth, lump‑free dough and that classic cheesecake‑style texture.​
- Don’t over‑bake: pull the cookies when the edges are barely golden and centers are just set for a soft, tender crumb rather than a dry cookie.​
- Crush candy canes fairly fine so they mix evenly and don’t create sharp chunks; a zip‑top bag and rolling pin or a few pulses in a food processor work well.​
- If the dough feels very soft, chill it for 20–30 minutes before scooping to help control spread.
- Add peppermint extract sparingly—½ teaspoon gives a noticeable but not overpowering mint; too much can make the cookies taste medicinal.
Storage and Make-Ahead
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if they’re drizzled with chocolate so they don’t stick.
- For longer storage, freeze the baked and cooled cookies in a single layer, then transfer to a freezer bag or container; they’re best enjoyed within about 1 month. Thaw at room temperature before serving.
- You can prepare the dough a day ahead and refrigerate it; let it sit at room temperature briefly if it’s too firm to scoop. This rest can even improve flavor as it allows the dough to hydrate.
FAQs
Can I use only vanilla and skip the peppermint?
Yes. You’ll have soft cheesecake sugar cookies; you can then rely on the crushed candy canes and white chocolate for peppermint notes, or keep them vanilla‑forward.
Will the candy canes melt in the cookies?
Crushed candy canes soften and may melt slightly into the dough, creating little pockets of peppermint flavor; this is normal and part of the texture. Larger pieces on top will stay crunchy.
Can I add white chocolate chips to the dough?
Absolutely. Stir up to ½–1 cup white chocolate chips into the dough along with the candy canes for extra richness, similar to other peppermint‑white‑chocolate cookie recipes.​
Do I have to chill the dough?
Not always, but if your kitchen is warm or the dough is very soft, a short chill helps prevent excessive spreading and keeps the cookies thicker and more bakery‑style.
Conclusion and Call to Action
Peppermint Cheesecake Cookies bring together creamy cheesecake texture, cool mint, and festive candy cane crunch in a cookie that looks and tastes like Christmas on a plate. With a straightforward dough, simple bake, and optional white chocolate drizzle, they’re an easy way to elevate any holiday cookie assortment.
If you bake these cookies, share whether you added the white chocolate drizzle, how finely you crushed your candy canes, and how they went over at your cookie swap or family gathering. Your tweaks can help other bakers perfect their own batch of peppermint cheesecake cookies.