1-Preparation: Getting ready to bake peppermint cookies is an exciting process that anyone can master. Start by lining two medium sheet pans with parchment paper and set them aside for later. Then, preheat your oven to 350°F, but remember to do this during the refrigeration step for the best timing.

2-Mixing Wet Ingredients: In a large bowl, beat 1/2 cup butter, 3/4 cup sugar, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract if you’re using it, and 1 large egg with an electric mixer until the mixture is light and fluffy. This usually takes just a few minutes and ensures a smooth base for your dough.

3-Mixing Dry Ingredients: Next, in a separate bowl, sift 1 2/3 cups flour and 1/2 teaspoon baking soda to mix them well. Add this dry mixture to your wet ingredients and stir with a spatula until just combined, avoiding overmixing to keep the cookies tender.

4-Folding and Shaping the Dough: Once the main mixture is ready, fold in 1/2 cup chopped candy canes if you want that extra crunch. Scoop the dough into same-sized balls and place them on your prepared pans, spacing them about 2 inches apart to allow for spreading.

5-Chilling and Baking: Refrigerate the dough balls for 30 minutes to help them hold their shape during baking. After chilling, bake the cookies straight from the fridge for 9-11 minutes, until the center is still soft for that perfect chewy texture.

6-Cooling: Finally, let the cookies cool on the pan for a bit before moving them to a wire rack. This step ensures they set up nicely and are ready to enjoy. Prep time is about 10 minutes, bake time is 9-11 minutes, and total time is around 21 minutes plus that 30-minute chill.