• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
• In a separate large bowl, beat together the butter, cream cheese and sugar until creamy.
• Mix in the vanilla extract, peppermint extract and egg. Turn off the mixer and scrape down the sides of the bowl.
• Add the flour mixture into the butter mixture. Start mixing with the electric mixer on a low speed, then gradually increase to medium speed until all the dry ingredients are combined.
• Turn off the mixer. Squeeze the dough between your fingers. If it sticks to your fingers, mix in 1-3 more tablespoons of flour until it no longer sticks.
• Divide the dough in half. Form each half into a ball and then flatten into a round disc about ½ inch (1 cm) thick and wrap in plastic. Chill in the fridge for at least 4 hours or up to 48 hours.
• When ready to bake, preheat the oven to 350F or 325F on a convection oven (180C or 170C) and line cookie sheets with baking paper or baking mats (this helps prevent the bottoms from burning or over browning).
• Take the dough out of the fridge. If it's been in there overnight, it may need to sit on the counter for 5-10 minutes first.
• Lightly flour a clean work surface and dust a rolling pin with flour. Unwrap 1 disc from the plastic and gently roll out until it's about ¼ - ⅓ inch (about ½ cm) thick. Cut into shapes using a round cookie cutter and place cookies 1.5 inches apart on the lined cookie sheets. Repeat the process until all the dough is used.
• Bake 1 cookie sheet at a time in the preheated oven for about 7-10 minutes, or until the tops no longer look doughy. The cookies should not be golden brown. Cool completely.

Peppermint Frosting

• Beat the butter until soft and creamy.
• Add in 1 ½ cups powdered sugar, the salt and ½ teaspoon peppermint extract.
• Start with the mixer on a low speed and gradually increase until the ingredients are incorporated.
• Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream/milk until the desired sweetness and thickness is reached. Optionally, mix in a little more peppermint extract and/or a few drops of food coloring.
• Frost the cooled cookies using a flat-edge knife (or you could use a piping bag) and decorated with crushed candy canes.