1-Whisk together the 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1 pinch baking powder, and 1 pinch salt in a bowl. This dry mix ensures even lift and flavor balance.

2-In a large bowl, beat the 1/2 cup unsalted butter at room temperature with 1/2 cup sugar plus 1 tablespoon until light and fluffy, about 2 minutes. Perfect creaming means tender cookies.

3-While mixing, add 1 egg at room temperature, 1/2 teaspoon vanilla extract, and 1/4 teaspoon peppermint oil. Beat until smooth and incorporated.

4-Gradually add the dry ingredients to the wet, scraping the bowl as needed. Mix just until combined, no overdoing it or cookies turn tough.

5-Fold in 3/4 cup white chocolate chips and 1/2 cup crushed candy canes until just combined. Dough will be soft and chunky.

6-Shape dough into balls using a small ice cream scoop (about 1 1/2 to 2 tablespoons). Roll smooth for even baking.

7-Dip each ball into extra crushed candy canes for that festive coating. Press gently so it sticks.

8-Place on parchment-lined baking sheet, peppermint side up. Space 2 inches apart.

9-Chill for 5 to 10 minutes. This step prevents spreading and boosts flavor.

10-Bake at 350°F (175°C) for 6 to 7 minutes. Edges set, centers soft. Cool on sheet until firm enough to handle, about 10 minutes.