Ingredients:

  • 225g unsalted butter, softened to 65°F
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 0.5 tsp pure peppermint extract
  • 1 tsp vanilla extract
  • 325g all-purpose flour
  • 1 tbsp cornstarch
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 150g white chocolate melts
  • 0.5 cup crushed candy canes
  • 1 drop red food coloring

Instructions:

  1. Place 225g softened butter and 200g sugar in a mixer. Beat for 3 minutes until pale and fluffy.
  2. Incorporate 1 egg, 0.5 tsp peppermint extract, and 1 tsp vanilla. Mix until the batter is glossy.
  3. In a separate bowl, combine 325g flour, 1 tbsp cornstarch, 0.5 tsp baking powder, and 0.5 tsp salt.
  4. Gradually add the dry ingredients to the butter mixture on low speed. Mix until no white streaks remain.
  5. If using, add 1 drop of red food coloring and swirl gently with a knife. Don't over mix or the whole dough will turn solid pink.
  6. Wrap the dough in plastic and refrigerate for 60 minutes.
  7. Scoop 1.5 tablespoon portions and roll into smooth spheres. Place 2 inches apart on the tray.
  8. Bake at 350°F for exactly 10 minutes until the edges are just set. They should still look pale on top.
  9. Let them sit on the pan for 5 mins before moving to a wire rack. They must be cold before dipping.
  10. Melt 150g white chocolate. Dip half of each cookie into the chocolate, then immediately into the 0.5 cup crushed candy canes.