Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.

In a large mixing bowl, cream together the softened butter and powdered sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy.

In a separate bowl, whisk together the all-purpose flour and cornstarch, then gradually add to the creamed mixture on low speed until just combined.

Gently fold in the crushed candy canes until evenly distributed in the dough.

Scoop rounded teaspoonfuls of dough and place them on the baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 8-10 minutes until the edges are lightly golden but the centers remain pale.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Store your cooled cookies in an airtight container for up to one week.