1-First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This step sets the stage for even baking and prevents any sticking issues. It’s a small detail that makes a big difference in the final product.

2-Next, in a large bowl, cream together the unsalted butter and sugar until it’s light and fluffy. This creates the base for that wonderful cookie texture. Add in the egg, vanilla extract, and peppermint oil, mixing until everything blends smoothly. This is where the festive flavors really start to shine.

3-In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt. Gradually mix this into your wet ingredients to form the dough. Be gentle to keep the cookies tender. Then, fold in the white chocolate chips and crushed candy canes for that extra crunch and sweetness.

4-Shape the dough into balls and place them on your prepared sheets, spacing them out. For a fun twist, try some of the tips from other recipes, like my churro cheesecake cookies. Bake for 10-12 minutes until the edges turn golden. Let them cool before diving in.