1. 1. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. 2. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Add the peppermint extract and mix until combined.

3. 3. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

4. 4. Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Gently flatten each cookie with the bottom of a glass or your hand.

5. 5. Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

6. 6. In a small bowl, beat together the butter, confectioners’ sugar, milk, peppermint extract, and red food coloring (if using) until the frosting is smooth.

7. 7. Spread or pipe the frosting onto the cooled cookies, then sprinkle with the crushed peppermint candies. Let the frosting set before serving.