1-First, in a mixing bowl, cream the 1 cup softened butter and 1/2 cup confectioners’ sugar until light and fluffy, taking about 3-4 minutes.

2-Then, beat in the 1/2 teaspoon peppermint extract to infuse the flavor.

3-In another bowl, whisk together the 1-1/4 cups all-purpose flour and 1/2 cup cornstarch, then gradually mix this into the creamed mixture until just combined for soft results.

4-Next, refrigerate the dough for 30 minutes or until firm enough to handle, which helps maintain shape during baking.

5-Preheat your oven to 350°F (175°C) while the dough chills.

6-Shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets to allow for even spreading.

7-Bake the cookies for 9-11 minutes until the bottoms turn light brown, then cool them completely on wire racks.

8-For the frosting, beat the 2 tablespoons softened butter until creamy, then add 2 tablespoons 2% milk, 1/4 teaspoon peppermint extract, and 2 to 3 drops of red food coloring if desired.

9-Gradually beat in the 1-1/2 cups confectioners’ sugar until smooth, spread it on the cooled cookies, and sprinkle with 1/2 cup crushed peppermint candies.

10-To achieve the best texture, mix dry ingredients into the wet just until combined and use a cookie scoop for even sizing.