Farmstyle Peppermint Cookies

  • 25min
    prep time
  • 35min
    total time
  • 1-2

Gather your Tillamook Butter, leftover candy canes, and a few other pantry ingredients for the most deliciously soft yet crunchy holiday cookies. The recipe comes from Michele Ruby, a 5th generation Tillamook Dairy Farmer-Owner, who grew up working on her family’s farm, and perfecting delicious, Real Food treats in the kitchen.

Let's Make This Recipe!

  • For cookies:
  • 1½ cups (3 sticks) Tillamook Unsalted Butter, at room temperature
  • 1 cup powdered sugar
  • 2½ cups flour
  • ½ cup cornstarch
  • 1½ teaspoon pure peppermint extract
  • For topping:
  • ½ cup (1 stick) Tillamook Unsalted Butter, at room temperature
  • 2 cups powdered sugar
  • 1-2 teaspoons of pure peppermint extract
  • Dash of milk
  • A couple candy canes, crushed
  • Cookies
  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Beat the butter and sugar until creamy.

    Tip For the perfect cookie, make sure the butter is at room temperature. Leave the butter on the counter overnight so it’s just right, or pull it out of the fridge first thing in the morning.
  • Step 3

    In a separate bowl, combine flour and cornstarch. Slowly add to the creamed mixture, beating until combined.

  • Step 4

    Add peppermint extract.

  • Step 5

    Roll dough in 1” balls and flatten gently with the bottom of a greased glass.

  • Step 6

    Bake for 9-11 minutes, until edges are slightly browned. Cool in pan for 2 minutes, then remove and cool completely before frosting.

  • Step 7

    For the frosting, cream butter and powdered sugar. Add 1-2 teaspoons of peppermint extract, depending upon your preference.

  • Step 8

    Finely crush a couple of candy canes to use as garnish.

  • Step 9

    Frost each cookie with peppermint buttercream frosting and sprinkle with crushed candy cane.