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

In a medium bowl, whisk together the flour, baking powder, and baking soda for about 30 seconds.

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2 minutes).

Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture and mix until well combined.

Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just combined.

Gently fold in the white chocolate chips and crushed candy canes until evenly distributed.

Cover the cookie dough with plastic wrap and refrigerate for about 15 minutes.

Use a cookie scoop to portion the dough onto the prepared baking sheet, placing cookies two inches apart.

Bake for 9 to 10 minutes or until lightly golden around the edges and slightly underbaked in the center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.