Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

In a large bowl, cream together ¾ cup of softened unsalted butter and 1 cup of granulated sugar for about 2 minutes until pale and fluffy.

Add 1 large egg, 1 teaspoon of peppermint extract, and 1 teaspoon of vanilla extract to the butter-sugar mixture and beat until light and fluffy.

Gradually mix in the reserved dry ingredients until just combined.

Using a cookie scoop, portion out 36 balls of dough, roll them into smooth balls and place them 2 inches apart on the baking sheets.

Bake for 9 to 11 minutes, cool on the baking sheets for a few minutes, then transfer to a cooling rack.

Melt 1 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl.

Dip each cooled cookie halfway into the melted chocolate and sprinkle with crushed candy canes.

Place dipped cookies on a wire rack or parchment paper to set in the refrigerator for about 10 minutes.

Store any leftover cookies in an airtight container for up to three days.