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. Fluff flour first, spoon in cup, level off for accuracy.

2-Beat the 1/2 cup unsalted butter (room temp) and 1/2 cup sugar until light and fluffy. Takes 2-3 minutes.

3-While mixing, add the 1 egg (room temp), then 1/2 teaspoon vanilla extract and 1/4 teaspoon peppermint oil.

4-Slowly add the flour mixture, scraping the bowl as needed. Mix until just combined.

5-Fold in the 3/4 cup white chocolate chips and 1/2 cup crushed candy canes until just incorporated. Crush candy canes in sealed bag with rolling pin.

6-Use a small ice cream scoop (1 1/2 to 2 tablespoons) to portion dough onto parchment-lined baking sheet. Wipe scoop with vegetable oil for easy release.

7-Dip top of each dough ball into extra crushed candy canes to coat. Pressing works cleanest.

8-Chill cookie dough on baking sheet in fridge 5-10 minutes. Helps hold shape and height.

9-Bake at 350°F (175°C) for 6-7 minutes. Edges set, centers soft for chewy white chocolate chip peppermint cookie recipe.

10-Allow cookies to cool on baking sheet until firm enough to handle.