For the cookies:
1 cup butter, softened
1/2 cup (58g) powdered sugar
1/4 teaspoon peppermint extract
1 1/4 cups (162g) gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)
1/2 cup cornstarch

For the frosting:
2 tablespoons butter, softened
2 tablespoons milk of choice
1/4 teaspoon peppermint extract
Food gel coloring (I used AmeriColor Food Gel)
1 1/2 cups (172g) powdered sugar
Peppermint candies, crushed (I used Candy Cane flavored Hershey’s kisses)

For the cookies:

1. In medium bowl, cream together butter and powdered sugar until light and fluffy.
2. Beat in peppermint extract.
3. In batches, sift in flour and cornstarch, gradually beating as you add.
4. Cover and chill dough in refrigerator for 30 minutes.
5. Preheat oven to 350° F.
6. Place 1” balls of cookie dough on baking sheets.
7. Bake for 9-10 minutes-bottoms will start browning lightly.
8. Remove from oven and transfer to wire cooling rack to cool completely.

For the frosting:

1. In small bowl, beat butter until creamy.
2. Beat in milk, peppermint extract and food coloring.
3. Gradually beat in powdered sugar.
4. Spread frosting over cooled cookies, top with crushed peppermint candies.
5. Enjoy!