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I can't wait to tell you about two holiday treats that always leave my guests speechless. My Cookie Dough Cheesecake is truly something special with its crumbly cookie base packed with sweet dough surprises and finished with velvety white chocolate topping. When you serve it alongside my Candy Cane Chocolate Shortbread, you've got a holiday combo that captures all the wonderful flavors of Christmas baking. These sweets bring so much happiness to my home during the festive season.
What Makes These Desserts Holiday Must-Haves
These desserts have become famous at our family get-togethers for good reason. The cheesecake turns heads with its colorful sprinkles and chunks of cookie dough hidden in every rich bite. Those shortbread treats with their chocolate and mint layers sprinkled with smashed candy canes look like they came right from the North Pole. The greatest thing? You can fix them up ahead – super handy when your holiday calendar gets crazy.
Christmas Flavors Come Alive
Those candy cane shortbread cookies taste like holiday dreams. You first get the deep chocolate shortbread, then cool mint hits your tongue, followed by sweet glaze and bits of crunchy candy. They go so well with hot chocolate when it's freezing outside. And that cheesecake – wow. Think of the smoothest vanilla cheesecake you've ever had, dotted with sweet chunks of cookie dough sitting on a buttery cookie bottom. It's basically Christmas turned into a dessert.
Let's Start With The Shortbread
To make our candy cane cookies, grab:
- Plus sugar milk and crushed candy canes for the topping
- 1 teaspoon each vanilla and peppermint extract
- 1 cup sugar divided
- 2 pinches salt
- 2 sticks butter at room temperature
- 2 tablespoons cornstarch
- ¼ cup dark cocoa powder
- 2 cups flour divided for our two layers
I always smash up extra candy canes – they look great sprinkled on both desserts.
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Crafting Cookie Delights
First comes the chocolate part. Combine 1 cup flour cocoa powder cornstarch butter salt sugar and vanilla until it forms a dough. If it seems too crumbly just add tiny splashes of ice water. Wrap it and stick it in the freezer for 20 minutes. Then whip up your peppermint layer the same way but use the leftover ingredients and swap in peppermint extract instead of vanilla. While they're getting cold in the freezer we can jump into our cheesecake.
Heavenly Festive Cheesecake
For this stunner you'll want a 9 inch springform pan and stuff for three fantastic layers. We need our cookie bottom our smooth filling loaded with cookie dough chunks and that wonderful white chocolate finish. I always make more cookie dough balls some for inside some for decoration and honestly a few just to munch on while cooking. Want a perfect cheesecake? Make sure everything's room temp and don't rush it.
Putting Everything Together
While your cheesecake bakes let's wrap up those cookies. Flatten both doughs and cut your shapes putting chocolate on the bottom peppermint on top. Stick them in the freezer briefly then into the oven they go. After they cool down add your glaze and scatter those candy cane bits. The cheesecake needs lots of time to chill so I usually fix it a day early. Add the white chocolate topping and fancy decorations right before you serve it.
Storage Secrets
These treats stay good for ages. Put your cookies in a sealed container and they'll be tasty for around 5 days. The cheesecake stays fresh in the fridge for up to a week. You can even freeze chunks of both just wait to add the cookie glaze and candy bits until after they thaw. This makes planning super easy during the crazy holiday rush.
Holiday Baking Tips
After tons of Christmas baking here's what I've learned. Always cool your cookie dough it really changes how they turn out. For the cheesecake don't skip putting it in a water bath or it might crack. Everything must be room temperature for both recipes no shortcuts there. And remember cookies are done when they barely set they'll get firmer as they cool down.
Creating Traditions
These treats have grown into beloved parts of our holiday customs. There's something special about a kitchen filled with smells of chocolate mint and vanilla. Every Christmas my family crowds in to help decorate watching snow drift down outside while we sprinkle candy pieces and put final touches on our goodies.
Extra Holiday Cheer
If these hit the spot try my Cranberry Cheese Snickerdoodles or Brown Butter Pecan Cookies next. They'll look amazing on any Christmas cookie plate. I'd love to see what you bake share your pictures and tell me how they came out.
Warm Holiday Greetings
From my home to yours I want these treats to make your celebrations as happy as they make mine. Nothing beats homemade goodies to make Christmas time extra special. Have fun baking friends.
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Recipe Questions & Answers
- → Can I prepare them in advance?
You can bake these up to 5 days ahead and keep them in a sealed container. For longer storage, freeze the plain cookies (without toppings) for 3 months.
- → What’s the purpose of chilling the dough?
It stops the cookies from spreading during baking and makes rolling and shaping much easier. Plus, it keeps the layers neat and tidy.
- → What if I don’t have peppermint extract?
You can skip it and just use crushed candy canes for a mild minty touch. Adding vanilla extract alone still makes a tasty cookie!
- → Why do my cookies spread out too much?
Warm butter or insufficient chilling can cause over-spreading. Chill the dough properly and use a cool baking tray for the best results.
- → How can I create sharp, clean layers?
Roll the doughs evenly, layer them carefully, and chill before baking. Lightly press the layers together and freeze briefly to set the shapes.