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I'm so excited to share two of my absolute favorite holiday recipes that never fail to wow my guests. My Sugar Cookie Cheesecake is pure holiday magic with its buttery cookie crust loaded with cookie dough surprises and topped with silky white chocolate ganache. And when you pair it with my Peppermint Bark Shortbread Cookies you've got a dessert duo that captures everything wonderful about holiday baking. These recipes bring such joy to my kitchen every Christmas season.
Why These Treats Are Holiday Favorites
Let me tell you why these desserts have become legendary at our family gatherings. The cheesecake is a showstopper with festive sprinkles and cookie dough in every creamy layer. And those shortbread cookies with their chocolate and peppermint layers topped with crushed candy canes look like they came straight from Santa's workshop. The best part? You can make both ahead of time perfect for busy holiday schedules.
A Taste of Christmas
The peppermint shortbread cookies are pure holiday magic. Each bite starts with rich chocolate shortbread followed by cooling peppermint then that sweet glaze and crunchy candy cane topping. Perfect with hot cocoa on a cold winter evening. And the cheesecake oh my. Imagine the creamiest vanilla cheesecake studded with bits of sugar cookie dough all nestled on a buttery cookie crust. It's Christmas in dessert form.
Let's Start With The Shortbread
For our peppermint bark cookies you'll need:
- 2 cups flour divided for our two layers
- ¼ cup dark cocoa powder
- 2 tablespoons cornstarch
- 2 sticks butter at room temperature
- 2 pinches salt
- 1 cup sugar divided
- 1 teaspoon each vanilla and peppermint extract
- Plus sugar milk and crushed candy canes for the topping
I always crush extra candy canes they're perfect for sprinkling on both desserts.
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Creating Cookie Magic
Let's start with the chocolate layer. Mix 1 cup flour cocoa powder cornstarch butter salt sugar and vanilla until you've got a nice dough. If it feels dry add tiny bits of ice water. Wrap it up and pop it in the freezer for 20 minutes. Then make your peppermint layer the same way using the remaining ingredients and peppermint extract instead of vanilla. While they're chilling let's get started on our cheesecake.
The Ultimate Holiday Cheesecake
For this beauty you'll need a 9 inch springform pan and ingredients for three amazing layers. Our cookie crust our creamy filling packed with cookie dough balls and that dreamy white chocolate topping. I always make extra cookie dough balls some for the filling some for decorating and maybe a few for snacking while we bake. The key to perfect cheesecake? Room temperature ingredients and patience.
Bringing It All Together
While your cheesecake is baking let's finish those cookies. Roll out both doughs and cut your shapes layering chocolate on bottom peppermint on top. A quick freeze then into the oven. Once they're cooled drizzle with glaze and sprinkle with those crushed candy canes. The cheesecake needs several hours to chill so I usually make it the day before. Top it with white chocolate ganache and decorate just before serving.
Storage Secrets
Both treats keep beautifully. Store your cookies in an airtight container they'll stay fresh for about 5 days. The cheesecake keeps in the fridge for up to a week. You can even freeze portions of both just save the cookie glaze and candy cane topping for after thawing. Perfect for planning ahead during the busy holiday season.
Holiday Baking Tips
After years of holiday baking here are my best tips. Always chill your cookie dough it makes such a difference in texture. For the cheesecake don't skip the water bath it prevents cracks. Room temperature ingredients are non negotiable for both recipes. And remember cookies are done when just set they'll firm up while cooling.
Making Memories
These recipes have become such cherished parts of our holiday traditions. There's something magical about the kitchen filled with the scents of chocolate peppermint and vanilla. Every year my family gathers to help decorate watching snowflakes fall outside while we sprinkle candy canes and add finishing touches to our treats.
More Holiday Joy
If you love these try my Cranberry Cream Cheese Snickerdoodles or Brown Butter Pecan Cookies next. They're perfect additions to any holiday cookie platter. I'd love to see your creations tag me in your photos and let me know how they turned out.
Sweet Holiday Wishes
From my kitchen to yours I hope these recipes bring as much joy to your holiday celebrations as they do to mine. There's nothing quite like homemade treats to make the season special. Happy baking everyone.
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Frequently Asked Questions
- → Can I make these cookies ahead of time?
These cookies can be made up to 5 days ahead and stored in an airtight container. You can also freeze the baked cookies for up to 3 months without the glaze and candy cane topping.
- → Why do I need to chill the dough?
Chilling the dough prevents spreading during baking and makes it easier to handle. This helps maintain the distinct layers and shapes of your cookies.
- → Can I skip the peppermint extract?
While peppermint extract adds authentic flavor, you can skip it and rely on the crushed candy canes for mint flavor. The cookies will still be delicious with just vanilla extract.
- → Why did my cookies spread too much?
Spreading usually happens if the butter is too warm or the dough wasn't chilled enough. Make sure to properly chill the dough and start with a cool baking sheet.
- → How do I get clean layers in my cookies?
Roll both doughs to the same thickness and chill them well before layering. Press the layers together gently but firmly, and freeze briefly before baking to maintain distinct layers.