1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.

2️⃣ Make the cookie dough: In a medium-sized mixing bowl, combine the very soft butter, sweetened condensed milk, and peppermint extract. Use a handheld mixer on medium-high speed to beat everything together until smooth, with no lumps of butter remaining.

3️⃣ Incorporate the cornstarch: Gradually add the cornstarch to the bowl and mix on low speed until fully combined and the dough is smooth.

4️⃣ Shape the cookies: Using a 1-tablespoon cookie scoop, scoop out a level amount of dough and place each portion onto the prepared baking sheet. Be sure to leave about 2 inches of space between each cookie.

5️⃣ Bake: Bake the cookies for 10-12 minutes, or just until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes.

6️⃣ Cool the cookies: Transfer the cookies to a wire cooling rack to cool completely on the counter before frosting.

7️⃣ Make the frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, combine the sifted powdered sugar, melted butter, heavy cream, and peppermint extract. Beat the mixture until smooth and thick, but still spreadable. If the frosting is too thick, add 1 teaspoon of heavy cream at a time until it reaches the desired consistency. If it’s too thin, add 1-2 tablespoons of powdered sugar at a time.

8️⃣ Frost the cookies: Once the cookies have cooled, spread approximately 2 teaspoons of frosting onto each cookie.

9️⃣ Garnish and serve: Sprinkle each frosted cookie with crushed peppermint candies for garnish. Allow the frosting to set before plating and serving.