1-Sift together the flour, salt, baking soda, and baking powder in a bowl and whisk to combine.

2-Cream the room temperature butter with sugar in a stand mixer fitted with a paddle attachment until light and fluffy.

3-Add the egg into the mixer and mix until incorporated, then add vanilla and peppermint extracts.

4-Gradually add the dry flour mixture and mix until almost combined.

5-Fold in the white chocolate chips and 1/2 cup crushed candy canes by hand or on low speed.

6-Chill the dough in a sealed plastic bag for at least 20 minutes to make it easier to scoop.

7-Using a small ice cream scoop (about 1 1/2 tablespoons), scoop dough and roll into balls.

8-Dip each ball in crushed candy canes, pressing gently to adhere.

9-Place the coated cookie balls on a baking sheet with the peppermint side up.

10-Chill the cookie balls on the baking sheet for 5 to 10 minutes in the refrigerator.

11-Bake at 350°F (177°C) for 6 to 7 minutes.

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