Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Butter: In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy.

Add Flavorings: Mix in the salt and peppermint extract.

Combine Dry Ingredients: In another bowl, whisk together the flour and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be soft.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes, or until firm enough to handle.

Shape the Cookies: Once chilled, use a small cookie scoop or your hands to form the dough into balls (about 1 inch in diameter). Place the balls on the prepared baking sheet, spacing them about 1 inch apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but not browned. The cookies will look slightly underbaked.

Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While still warm, roll the cookies in powdered sugar to coat them.

Garnish: If desired, sprinkle crushed candy canes or peppermint candies on top of the cookies for added decoration and flavor.

Serve: Let the cookies cool completely before serving. Store any leftovers in an airtight container.