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Note this requires at least 2 1/2 hours of refrigeration time for the dough, so plan ahead.
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For the cookies:
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In the bowl of a stand mixer, cream butter and sugar together until fluffy. Add egg and beat on medium speed until incorporated. Mix in vanilla.
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In a bowl combine flour, cornstarch, salt and baking soda, then add it into the sugar-butter mixture. Mix until incorporated.
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Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
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Unwrap dough and place it on your work surface. Roll out dough to about 1/4 inch thick. Cut out Christmas tree shaped cookies using a cookie cutter. Place cookies onto parchment paper lined baking sheets, spacing them an inch or so apart. Chill cookies for at least 30 minutes.
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Preheat oven to 350 F (177 C). Bake cookies for 10-13 minutes until they start to turn golden. Be careful not to over bake. Remove from oven. Transfer cookies to a cooling rack and let them cool completely.
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For the chocolate ganache:
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In a saucepan over medium heat, bring heavy cream to almost a boil and remove from heat. Place chocolate chips in a medium bowl. Pour cream over chocolate chips, stirring to combine (might take a few minutes). Add the peppermint extract (if you decide to use it) and mix to combine. Set ganache aside to set, stirring every so often.
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To assemble the the cookies:
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Once cookies have cooled to room temperature, coat the bottom side of half of them with the ganache as desired. You can use a piping bag or spatula. Then add a second cookie, to create a sandwich. Then dip them into the ganache at an angle. Top with sprinkles.
