Ingredients
Cookies:
1 ¼ cup all-purpose flour
½ cup cornstarch
¼ tsp salt
1 cup unsalted butter, softened
½ cup powdered sugar
10 drops of peppermint oil
Frosting:
2 Tbsp salted butter, softened
2 Tbsp half and half
10 drops of peppermint oil
1 ½ cups powdered sugar
¼ cup finely crushed peppermint bits or candy canes
Instructions
In a mixing bowl whisk together flour, cornstarch and salt, set aside. Using a stand or hand mixer, cream together butter and powdered sugar until combined. Mix in peppermint extract then, with the mixer set on low, slowly add in flour mixture and mix just until combined.
Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating the oven to 350 degrees during the last 15 minutes of chilling.
Scoop the dough out one tablespoon at a time, shape into a ball then transfer to an ungreased baking sheet, spacing cookies 2-inches apart (keep dough that won’t be baking chilled).
Bake until cookies are set and bottoms are lightly golden brown, about 10 – 13 minutes. Let cool on a baking sheet for at least 10 minutes then transfer to a wire rack to cool completely.
Using a stand or hand mixer, cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy. Working with one cookie at a time, spread the frosting over the cookies and add crushed peppermint bits before the frosting starts to set, repeat the process with all cookies.
Store cookies in an airtight container at room temperature.
