In a large mixing bowl with an electric mixer, combine the softened butter with 1/2 cup of the powdered sugar and whip until light and fluffy. Add the peppermint extract and mix again to combine. Next, slowly add the flour, cornstarch, and salt, mixing until uniform. You may need to do this by hand with a wooden spoon.
In a separate small bowl, combine remaining 1/2 cup powdered sugar and the crushed peppermint candies.
Roll the dough into about 24 1-tablespoon sized balls. Transfer to the bowl with the powdered sugar mixture and rolling each ball of dough to evenly coat.
Place the balls on the lined baking sheet, spacing them about 1-inch apart, and bake until they start to turn golden brown on the bottom, about 20-25 minutes. Remove and cool until they are just easy to handle then return the cookies to the bowl with the powdered sugar mixture and toss gently to coat. Continue until you have coated every cookie.
Store in an airtight container on the counter for up to 7 days.
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