Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 0.5 cup (60g) powdered sugar, sifted
  • 0.5 tsp peppermint extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (65g) cornstarch
  • 0.25 tsp fine sea salt
  • 1.5 cups (180g) powdered sugar (for frosting)
  • 2 tbsp (28g) unsalted butter, melted
  • 0.25 tsp peppermint extract (for frosting)
  • 2 tbsp whole milk
  • 1 drop red food coloring
  • 3 tbsp crushed candy canes

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream 1 cup softened butter and 1/2 cup powdered sugar for 2 minutes until pale and aerated. Mix in 1/2 tsp peppermint extract.
  2. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a soft dough forms.
  3. Scoop 1-tablespoon mounds of dough and place them on the prepared baking sheet. For best results, flash-chill the tray in the freezer for 15 minutes to ensure zero spread.
  4. Bake for 10 minutes, or until the edges are set but the cookies remain pale. Allow to cool completely on a wire rack before frosting.
  5. Prepare the frosting by whisking 1.5 cups powdered sugar, 2 tbsp melted butter, 1/4 tsp peppermint extract, and milk until smooth. Add food coloring if desired.
  6. Spread frosting onto cooled cookies and immediately top with crushed candy canes for a festive crunch.