Peppermint Cheesecake Cookies are a uniquely indulgent treat to add to your home-baked Christmas cookie list.
From the chewy texture to the familiar (and delicious!) flavor of peppermint to the festive color and snowflake styling, everyone who tries these cookies will fall in love.
How to store Peppermint Cheesecake Cookies
These cookies bake up simply but they do require a bit of care when it comes to storage.
They are delicate so they’ll need to be handled and stored with care. If not, they may crumble or break apart. Now, that won’t affect their delicious taste in the least, but it might ruin the aesthetic of your Christmas cookie tray! 🙂
Also, they’re best stored in the refrigerator. I like to store them in a plastic freezer bag or in an air-tight plastic storage container.
Enjoy within 3 days.
Peppermint Cheesecake Cookies
- 1/2 cup Butter (softened)
- 3 ounces Cream cheese (softened)
- 1 cup Sugar
- 1 cup Flour
- 1/3 cup Finely crushed candy cane pieces (about 5 candy canes)
- Beat the butter, cream cheese and sugar together until light and fluffy, about 5 minutes. Add the flour and beat to incorporate. By hand, stir in the crushed candy cane pieces.
- Roll the dough into 1-inch balls and place on foil or parchment lined cookie sheets. Make sure to leave enough room between the cookies because they will spread quite a bit while they bake.
- Bake at 375 degrees for 12-15 minutes, until the edges are lightly golden and the centers are set. Cool completely on cookie sheets before removing.