Peppermint Cheesecake Cookies are soft-baked, light & fluffy cheesecake cookies with peppermint! Topped with a simple peppermint glaze and crushed candy cane. These little cookies are hard to resist and perfect for Christmas baking.
Preheat oven to 350°. Line two cookie sheets with parchment paper, silpat liner, or spray with cooking spray.
In a bowl of a stand mixer, or a bowl with a handheld mixer, beat together the cream cheese and butter until light in color and fluffy. About 1 minute.
Add the sugar, eggs, vanilla extract, and peppermint extract. Mix until combined.
Add the flour, baking powder, and salt. Mix until combined. Start on low speed (so you don't get a puff of flour) and then increase speed as needed.
Using a cookie scoop, or large spoon, drop dough balls on to the cookie sheet (12 per sheet and about 1 1/2 tablespoons per dough ball) and cook for 10-13 minutes. Cookies should be round and puffy, still very pale in color, and no browned parts on the tops.
Let cool completely before glazing.
TO MAKE THE GLAZE: Combine melted butter, powdered sugar, peppermint extract, milk, and red food coloring into a small mixing bowl. Mix until combined and it's the right consistency to drizzle over the cookies. You don't want it thick. Add more or less milk to get desired consistency.
Immediately sprinkles some crushed candy cane over the glaze. The glaze does harden on the cookies (just let them sit at room temperature for an hour or so) if you need to transport them or stack them for cookie plates.
If using unsalted butter then increase the salt to 1/2 teaspoon
I know there is cream cheese in these cookies but I have never had a problem leaving extras out at room temperature. They stay soft for days and are so yummy even on day 2. Do what you feel is best as far as storing these at room temperature vs. the fridge.