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Christmas Peppermint Cheesecake Cookies Recipe

ByMadison
Jump to Recipe· 4.8 from 25 reviews

If you’re looking for a festive treat that’ll wow everyone at your holiday gathering, let me introduce you to my fan-freaking-tastic Christmas Peppermint Cheesecake Cookies Recipe. These little beauties combine the rich creaminess of cheesecake with a refreshing peppermint punch, all swirled together in that perfect marbled cookie dough. Trust me, once you try them, they’ll quickly become your holiday go-to. Keep reading—I’m about to walk you through everything you need to nail this festive favorite!

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Why This Recipe Works

  • Cream Cheese Base: Adds a tender, melt-in-your-mouth texture you won’t find in regular cookies.
  • Peppermint Flavor: Gives that perfect holiday freshness without overpowering the cookie.
  • Marbled Colors: A festive presentation that makes these cookies an instant conversation starter.
  • Simple Technique: Even if you’re not a pro baker, the step-by-step process ensures a deliciously successful result.
Christmas Peppermint Cheesecake Cookies, peppermint holiday cookies, festive cheesecake cookies, marbled peppermint cookie recipe, Christmas dessert ideas - This image shows a baking tray lined with a beige silicone mat that holds eight round cookie dough balls. Each ball has three swirled colors: green, red, and white, giving a marbled effect. The dough balls are spaced evenly, with a slightly rough texture on top and smooth sides. The tray has a silver metal edge and a red silicone border around the baking mat. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Christmas Peppermint Cheesecake Cookies Recipe come together beautifully to create that unique combo of creamy and crumbly, sweet and minty. Each one plays a special role in the texture and flavor, so I always recommend using fresh cream cheese and good-quality peppermint extract for the best experience.

Christmas Peppermint Cheesecake Cookies, peppermint holiday cookies, festive cheesecake cookies, marbled peppermint cookie recipe, Christmas dessert ideas - Flat lay of a block of cream cheese with creamy texture, a half cup of solid butter, two whole brown eggs with smooth shells, a small white bowl filled with granulated sugar, a small white bowl containing vanilla extract, a small white bowl with all-purpose flour, a small white bowl holding baking powder, a small white bowl with fine salt, two small dollops of red and green dough representing food coloring mixed into dough pieces, a small white bowl with peppermint extract, all perfectly arranged in symmetrical balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cream Cheese: Brings moistness and tang that keeps the cookies soft and tender.
  • Butter: Adds richness and helps with that lovely buttery cookie flavor.
  • Granulated Sugar: Sweetens just right and helps with crisp edges while keeping the inside soft.
  • Eggs: Bind everything together and add structure without drying out the cookie.
  • Vanilla Extract: Rounds out the flavors with a warm, mellow note.
  • Flour: The cookie’s backbone – just enough to hold the dough together while keeping it soft.
  • Baking Powder: Helps the cookies rise lightly, making them tender.
  • Salt: Balances sweetness and enhances all the flavors.
  • Red and Green Food Coloring: For the iconic Christmas look—feel free to use gel food colors for vibrant hues without adding too much liquid.
  • Peppermint Extract: The star of the show – fresh, cool, and unmistakably festive.
  • Optional Powdered Sugar: A delicate finishing touch if you love a little extra sweetness and sparkle.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I absolutely love about this Christmas Peppermint Cheesecake Cookies Recipe is how easy it is to customize. I like to switch up the extract flavors or add a little extra zest to keep things exciting, and I encourage you to play around with it too.

  • Flavor Variations: Sometimes I swap peppermint extract for orange or almond extract for a different festive vibe, and it never disappoints.
  • Color Play: For a twist, try swirling in blue and white colors instead of traditional red and green—it’s a fun way to mix up your holiday cookies.
  • Texture Options: If you want a bit of crunch, sprinkle finely crushed candy canes on top before baking.
  • Dietary Modifications: You can substitute gluten-free flour blends if you’re gluten sensitive, though texture will change slightly.

Step-by-Step: How I Make Christmas Peppermint Cheesecake Cookies Recipe

Step 1: Cream the Cheese and Butter

Start by beating the cream cheese and butter together on high speed until it’s fluffy and smooth—about 1 to 2 minutes. I like using a stand mixer for this part because it really gets the consistency right, but a hand mixer works just as well. You want no lumps here—this is what makes the cookie so nicely soft later on.

Step 2: Add Sugar, Eggs, and Vanilla

Next, add the sugar in and beat it until the mixture is nice and fluffy, which usually takes 1 to 2 minutes. Then mix in the eggs and vanilla extract for another minute until everything is fully combined. This step ensures your cookies have that perfect balance of sweetness and richness.

Step 3: Combine Dry Ingredients and Mix Gently

Whisk together the flour, baking powder, and salt in a separate bowl. Then gradually add these dry ingredients to the wet mixture and stir just until everything comes together. Be careful not to over-mix here—you want the dough just combined to keep the cookies tender and not tough.

Step 4: Chill and Color Your Dough

Divide the dough into three small bowls and chill them in the fridge for 15 minutes. Once chilled, add red food coloring to one bowl, green to another (along with the peppermint extract), and leave the last one plain. Mixing the food coloring by hand helps you control the marble effect later. If the dough feels too sticky, a few more minutes in the fridge will do the trick.

Step 5: Create the Marbled Cookie Balls

This is where the magic happens! Take half a tablespoon of each colored dough, roll them together gently between your palms to form a ball, but don’t overmix or you’ll lose that pretty marbled effect. Place the balls on your lined baking sheets about two inches apart—that spacing keeps them from merging while baking.

Step 6: Bake and Cool

Bake your cookies at 350°F for 10 to 11 minutes. Look for them to be light-colored on top and just beginning to brown underneath—don’t let them get too dark or they’ll lose that tender texture. Let them cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.

Step 7: Optional Powdered Sugar Dusting

If you want to elevate the look and add a soft sweetness, dust the cookies lightly with powdered sugar once they’re cooled. It gives them that snowy, festive appearance that’s just perfect for the holidays.

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Pro Tips for Making Christmas Peppermint Cheesecake Cookies Recipe

  • Use Room Temperature Ingredients: It helps everything mix smoothly and creates the perfect cookie texture.
  • Don’t Overwork the Dough: Keep the mixing gentle once you add the flour to avoid tough cookies.
  • Chill Your Dough Well: This makes it easier to handle sticky dough and keeps the cookie shapes neat.
  • Watch Your Bake Time: Underbake slightly rather than overbake to keep cookies chewy and tender.

How to Serve Christmas Peppermint Cheesecake Cookies Recipe

Christmas Peppermint Cheesecake Cookies, peppermint holiday cookies, festive cheesecake cookies, marbled peppermint cookie recipe, Christmas dessert ideas - The image shows several round cookies with swirls of red, green, and white colors on a baking tray. One cookie is broken in half, showing its soft inside with the same bright red and green swirls mixed with white dough. The cookies have a slightly wrinkled texture and uneven edges, with the colors blending in a marbled pattern. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these cookies with a light dusting of powdered sugar—it looks like a fresh dusting of snow on the marbled colors! Sometimes, I add a small peppermint candy piece on top before baking for a little extra flair and crunch.

Side Dishes

Pair your Christmas Peppermint Cheesecake Cookies with a warm cup of hot chocolate or peppermint-spiked coffee to amplify the festive mood. They’re also amazing alongside a plate of mixed nuts or a simple cheese platter for a holiday party spread.

Creative Ways to Present

For gift-giving or parties, I love arranging these cookies in a clear glass jar layered with festive red and green ribbons or placing them on decorative holiday platters sprinkled with crushed candy canes. Wrapping them individually in cellophane bags tied with twine makes a charming edible gift.

Make Ahead and Storage

Storing Leftovers

I store leftover Christmas Peppermint Cheesecake Cookies in an airtight container at room temperature, and they stay fresh soft for up to a week. If you want to keep them around longer, just pop them in the freezer and they’ll be ready whenever holiday cravings strike.

Freezing

Freezing works great for these cookies! I recommend freezing them in a single layer on a baking sheet first, then transferring them to a freezer-safe bag. That way, they don’t stick together, and you can thaw as many as you want later.

Reheating

When you’re ready to enjoy frozen cookies, just let them thaw at room temperature for about 15-20 minutes. If you prefer them a little warm, pop them in a preheated 300°F oven for 3-5 minutes—the texture stays just as delightful.

FAQs

  1. Can I use regular cookie dough instead of cream cheese dough for this Christmas Peppermint Cheesecake Cookies Recipe?

    For this specific recipe, the cream cheese is key to creating that tender, moist texture that sets these cookies apart. Using regular dough will change both texture and flavor. I’d recommend following the recipe as is for the best results.

  2. What if I don’t have food coloring?

    No worries! If you prefer a more natural approach, you can omit the food coloring entirely—the cookies will still be delicious, just with a neutral color. Alternatively, natural food colorings like beet powder or matcha can add subtle hues.

  3. Can I make these cookies vegan or dairy-free?

    It’s a bit tricky because cream cheese and butter are essential for the texture here, but you can experiment with vegan cream cheese and plant-based butters. Keep in mind the texture and taste might differ slightly, so consider that a fun baking adventure!

  4. How long do these cookies last?

    Stored in an airtight container, these cookies stay fresh for up to one week at room temperature. You can freeze them for up to three months without losing their delicious texture.

  5. Can I make the dough ahead of time?

    Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Just bring it back to the fridge briefly before forming the cookies if it softens too much.

Final Thoughts

From the first time I made this Christmas Peppermint Cheesecake Cookies Recipe, I knew it was something special—the creamy texture paired with that cool peppermint hit feels like holiday magic in every bite. Whether you’re baking for a party, gifting friends, or just treating yourself (because you deserve it!), these cookies always bring smiles and festive cheer. So grab your apron, whip up a batch, and watch these become your new holiday tradition. You’re going to love them as much as I do!

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Christmas Peppermint Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 44 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These festive Christmas Cheesecake Cookies are soft, flavorful, and beautifully marbled with red and green hues. Made with cream cheese and peppermint extract, they offer a delicious twist on classic sugar cookies perfect for holiday celebrations.

Ingredients

Main Ingredients

  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Flavoring and Decoration

  • Red food coloring
  • Green food coloring
  • 1/2 teaspoon peppermint extract
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Make cookie batter: Beat cream cheese and butter together at high speed until fluffy and smooth, about 1-2 minutes. Add granulated sugar and beat until fully incorporated and fluffy, 1-2 minutes. Beat in the eggs and vanilla extract for 1 minute until well combined.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture and stir just until incorporated, being careful not to over-mix.
  4. Divide and chill dough: Separate the dough into three small bowls. Refrigerate the dough for 15 minutes to firm it up for easier handling.
  5. Add color and peppermint: Once chilled, add red food coloring to one bowl, green food coloring and peppermint extract to another, and leave the third blank or add a small amount of vanilla extract if desired. Mix until evenly colored but still sticky. Refrigerate again for a few minutes if too sticky to handle.
  6. Form marbled cookies: Take ½ tablespoon from each colored dough and gently roll them together in your palms to create a marbled effect. Avoid over-mixing to maintain distinct colors. Place formed dough balls onto prepared baking sheets.
  7. Bake: Bake at 350 degrees F for 11 minutes. Cookies should be light in color and just beginning to brown on the bottom. Avoid overbaking to keep them soft and tender.
  8. Cool and finish: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

Notes

  • Store cookies in a tightly sealed container for up to one week or freeze for up to three months for best freshness.
  • For a more tart cheesecake flavor, add a teaspoon of lemon juice or omit the vanilla and peppermint extracts.
  • Omitting the peppermint extract is an option, or it can be substituted with another flavor.
  • Avoid overbaking as this can cause the cookies to become dry and biscuit-like rather than soft and creamy.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 kcal
  • Sugar: 7 g
  • Sodium: 80 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 0.3 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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