Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar until light and fluffy, about 3-4 minutes.

Add Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.

Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.

Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.

Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or grease lightly.

Prepare Candy Coating: Crush the candy canes into fine pieces using a food processor or rolling pin. Mix the crushed candy canes with granulated sugar in a small bowl.

Shape the Cookies: Roll chilled dough into 1-inch balls. Coat each ball thoroughly in the candy cane-sugar mixture, pressing lightly to help the coating stick.

Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft.

Cool and Serve: Transfer the cookies to wire racks to cool completely. Serve as is or package for gifting!