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Stack of three soft, white chocolate-drizzled peppermint cheesecake cookies topped with bright red and white crushed candy canes.

Peppermint Cheesecake Cookies

Soft, chewy peppermint cookies filled with creamy cheesecake frosting. A festive holiday treat perfect for cookie exchanges and Christmas parties!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peppermint Cookies
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup crushed candy canes
Cheesecake Filling
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Baking Sheet
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together butter and sugar until fluffy, then mix in egg, vanilla, and peppermint extract.
  3. Whisk flour, baking soda, and salt, then add to the wet ingredients. Fold in crushed candy canes.
  4. Roll dough into balls and place on the baking sheet. Bake for 10–12 minutes until edges are set.
  5. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Once cookies are cooled, pipe or spread cheesecake filling onto half the cookies and top with the rest to form sandwiches.

Notes

Chill the filled cookies for 30 minutes for a firmer cheesecake texture. Add extra crushed candy canes around the edges for a festive look!