1-First Step: Cream the Butter and Sugar Beat 1 cup softened butter with 1/2 cup powdered sugar until creamy, about 2 minutes. This builds the airy base for meltaway cookies. Add 1 teaspoon peppermint extract for that mint cookies kick.

2-Second Step: Mix in Dry Ingredients Gradually incorporate 1 1/4 cups flour and 3/4 cup cornstarch. Stir until a soft dough forms, no more than 1 minute to avoid toughness. For gluten-free, use a certified blend here.

3-Third Step: Scoop and Shape the Dough Scoop tablespoon-sized balls onto the prepared sheet, spacing 2 inches apart. Flatten slightly with your palm or a glass dipped in sugar. Vegan dough works the same way.

4-Fourth Step: Bake to Perfection Bake for 9-11 minutes until edges set but centers remain pale. Overbaking ruins the melt texture, so watch closely. Cool on the sheet for 5 minutes.

5-Final Step: Roll and Garnish Roll warm cookies in 1/2 cup powdered sugar. Sprinkle crushed peppermint candies on top. For low-calorie, use less sugar. Serve at room temperature for peak flavor. Store as detailed later.