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Peppermint Cream Cheese Cookies
Peppermint Cream Cheese Cookies Eileen Goltz | Dairy
2 hours 50 minutes
1 hour
10 minutes
About 2 dozen cookies

  • 2 sticks (1 cup) salted butter
  • 4 oz. cream cheese
  • 2¾ cups sugar
  • 1 large egg
  • 1 Tablespoon peppermint extract (or to taste)
  • 3½ cups flour
  • 1 cup semisweet chocolate chips (optional)

  1. In a bowl combine the butter, cream cheese and sugar. Blend until smooth.
  2. Add the egg and peppermint extract. Blend until mixture is light and fluffy, almost like a spreadable frosting consistency. Slowly add flour, about 1 cup at a time. The cookie dough will be sticky.
  3. Separate dough into flat rounds; wrap between plastic wrap and chill in the refrigerator for 1 hour or in the freezer for 30 minutes.*
  4. Preheat oven to 325°F. Line cookie sheets with parchment paper.
  5. Roll dough flat to about 1/4 inch thick. Cut with your favorite cookies cutter.
  6. Bake for 10 to 12 minutes or until the cookies are slightly golden.**
  • * Be sure to chill the dough well before rolling out
  • ** I like to frost these with melted semi sweet chocolate chips.