• Preheat the oven to 350°F/180°F (160°C fan oven), and line 2 cookie sheets with parchment paper or silpat silicone mats.
• In a mixing bowl, combine flour with baking soda, baking powder, and salt. Set aside.
• In a separate medium mixing bowl, using a hand mixer cream butter with sugar until smooth and creamy (3 minutes).
• Add egg and vanilla, and beat again for 1 minute. Scrape down bowl as needed.
• Add the dry ingredients to the wet ingredients, and mix until just combined.
• Form cookie dough balls with a medium cookie scoop (1.5 tablespoon size), and place on the prepared cookie sheets.
• Spray the bottom of a clean glass with baking spray, and press each cookie until it's about 1⁄2-inch thick.
• Bake in the preheated oven for 7-8 minutes or until the centers of the cookies are set. Allow to cool on the cookie sheets for 10 minutes, then transfer to a wire rack to cool completely.

To Make the Icing:

• In a bowl, whisk together the powdered sugar with milk, corn syrup if using, and vanilla extract. Add more milk or more powdered sugar if needed to reach the desired consistency.
• Split the icing into two small bowls, and add food coloring to each.
• Dip the top of each cookie into the prepared icing, and allow the excess to drip off, then place on a wire rack and sprinkle with crushed red mints and allow to set/dry.