Description
These Christmas Cheesecake Cookies combine the rich, creamy texture of cheesecake with festive red and green marbled dough, flavored with peppermint and vanilla for a delightful holiday treat. Soft and slightly tangy, they offer a unique twist on classic cookies, perfect for holiday gatherings and gifting.
Ingredients
Scale
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
- Red and green food coloring
- 1/2 teaspoon peppermint extract
- Optional: powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Make the Cream Cheese Mixture: Beat the room temperature cream cheese and butter together at high speed until the mixture is fluffy and smooth, about 1 to 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar to the butter and cream cheese mixture, beating until fully combined and fluffy, approximately 1 to 2 minutes. Then beat in the eggs and vanilla extract for 1 minute until the mixture is smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid over-mixing to keep the dough tender.
- Divide and Chill the Dough: Divide the dough into three small bowls. Refrigerate each portion for 15 minutes to firm up the dough for easier handling.
- Add Coloring and Peppermint Extract: After chilling, add red food coloring to one portion and green food coloring along with peppermint extract to another portion. Mix each until the colors and flavor are evenly distributed. The dough may still be sticky; chill again if necessary.
- Create Marbled Cookies: Take 1/2 tablespoon of each colored dough and gently roll them together between your palms to create a marbled effect without over-mixing, which would blend the colors.
- Arrange on Baking Sheets: Place the formed marbled dough balls on the prepared baking sheets, spacing them evenly.
- Bake: Bake in the preheated oven for 10 to 11 minutes. The cookies should be light in color with slight browning just starting on the bottoms; avoid overbaking to keep them soft and creamy.
- Cool and Optional Dusting: Let the cookies cool on the baking sheet for a few minutes before transferring them 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 to retain freshness.
- For a tangier cheesecake flavor, skip vanilla or add a teaspoon of lemon juice; peppermint extract can be omitted or substituted as preferred.
- Avoid overbaking to prevent the cookies from becoming dry or biscuit-like; watch carefully as baking times can vary by oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
