Preheat oven to 375 degrees F

Cream together butter and sugar in a large bowl.

Add egg, and continue to mix until well combined.

Add 1/2 cup flour to the mixture, as well as the baking powder and salt. Stir until combined.

Continue adding flour, slowly 1/2 cup at a time, and continuing to mix until all the flour is added and combined.

Use a cookie scoop (large, about 3 Tbs) to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper. Give room between cookies.

Bake at 375˚F for 11-12 minutes until the center is set, and they are cooked through, bottom is brown, but edges are not. They will be light in color. Let the cookies sit for 2 minutes on the cookie sheet, then transfer them to a cooling rack, and allow to cool completely before glazing.

Make the icing by whisking the powdered sugar with the salt and cream until smooth. Stir in a few drops of peppermint extract, until desired flavor is reached.

Once the cookies are cool, glaze them by dipping the tops of the cookies into the glaze, and lifting them out, letting some of the excess drip off. Set on parchment lined cookie baking sheet to let glaze set.

While glaze is still wet, sprinkle crushed peppermint butter mints over top for garnish.

Let sit on parchment until dry.