1 1/4 cups all-purpose flour

1/4 t. baking soda

1 pinch baking powder

1 pinch salt

1/2 cup unsalted butter, room temperature

1/2 cup plus 1 T. sugar

1 egg, room temperature

1/2 t. vanilla extract

1/4 t. peppermint oil

3/4 cup white chocolate chips

1/2 cup crushed candy canes plus more for dipping

Whisk together the flour, baking soda, baking powder and salt. Beat the butter and sugar until light and fluffy.  While the mixer is running, add the egg then the vanilla and peppermint oil. Slowly add the flour mixture and scrape the bowl down. Add the white chocolate chips and crushed candy canes and mix until incorporated. Roll dough into balls (Approximately 2 tablespoon-sized portion for each cookie.)  Dip the top of each cookie dough ball into a bowl filled with crushed candy canes. Evenly space the cookie dough balls on a parchment-lined baking sheet. Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350 F for about 6 to 7 minutes. Allow to cool on baking sheet.

Recipe courtesy of Ashley Curry, Production and Design Coordinator at Indiana Connection