Christmas Cheesecake Cookies
Delightful bite-sized cookies capturing the essence of cheesecake with hints of peppermint, perfect for your holiday dessert table.
Ingredients
Cookie Base
- 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1/2 cup unsalted butter, softened Let it sit out to soften for the best texture.
- 1 cup granulated sugar Adds sweetness and helps create texture.
- 1 cup all-purpose flour Sift before measuring for better results.
- 1/2 cup powdered sugar For added sweetness and a smoother texture.
- 1 tsp vanilla extract Enhances the flavor.
- 1/2 tsp peppermint extract Provides a festive touch.
- Red and green food coloring For achieving the festive marbled look.
Toppings
- Chocolate chips or crushed candy canes Optional for added flavor and decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese and unsalted butter. Beat until creamy.
- Gradually add granulated sugar and mix until fully combined.
- Sift in all-purpose flour along with vanilla and peppermint extracts. Stir until well combined.
- Divide the dough into two equal parts. Color one part red and the other part green using food coloring.
- On a baking sheet lined with parchment paper, drop alternating spoonfuls of red and green dough, swirling gently to create a marbled effect.
Baking
- Place the baking sheet in the oven and bake the cookies for 10-12 minutes until the edges are lightly golden.
Cooling and Serving
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Optionally, sprinkle with chocolate chips or crushed candy canes while still warm.
- Enjoy the cookies as a festive treat!
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Notes
Store cookies in an airtight container to maintain freshness. For longer storage, refrigerate or freeze.