Preheat your oven to 350°F (175°C). Gather your ingredients and line baking sheets with parchment paper.

Cream together 1 cup of unsalted butter and 0.5 cups of powdered sugar using an electric mixer on medium speed for 3–4 minutes.

Mix in 1 teaspoon of peppermint extract on low speed until incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 0.5 cups of cornstarch, and a pinch of salt. Gradually mix into butter mixture.

Drop rounded tablespoons of dough onto baking sheets spaced about 2 inches apart.

Flatten each dough ball gently and sprinkle with crushed candy canes if desired.

Bake for 10–12 minutes until edges are lightly golden but centers remain soft.

Let cool on baking sheets for about 5 minutes before transferring to a wire rack.