• Pre-heat your oven to 350 degrees. Line cookie sheets with parchment paper.
• In a mixing bowl whisk the flour, salt and baking soda. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugars ( white and light brown) until smooth and slightly fluffy. Add in the eggs to the sugar mixture, one at a time then combine the vanilla and peppermint extract taking care to correctly measure the peppermint extract- a little goes a long way.
• Reduce the mixer speed to low and slowly add in the flour mixture and combine until just combined and any flour streaks are gone.
• Using a cookie scoop, scoop out balls of cookie dough, roll into a ball shape and place on the prepared baking sheets 3-4 inch apart. Chill for 10 minutes.
• Bake the cookies for 12 minutes. The cookies will appear slightly underbaked . Let the cookies rest onto baking sheet for 5 minutes. Remove the cookies to a wire rack and cool completely. About 15-20 minutes.

How to decorate your cookies

• While the cookies are cooling, over a double boiler, melt the white chocolate in a heat proof bowl using a silicone scraper to help melt the chocolate Place the bowl of melted chocolate on a dish towel to protect your counters.
• Place the candy canes in a zip top bag and crush the candy, using a rolling pin, until finely crushed. Place in a small bowl. Add in the flakey sea salt.
• Once the cookies are cool, dip the cookies halfway in the melted chocolate, then place on a tray lined with a sheet of parchment paper. Sprinkle with the crushed candy canes. Chill for 10-15 minutes to set the chocolate. Store in an airtight bag until ready to serve.