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1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
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2
Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted.
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3
Set aside to cool slightly.
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4
Whisk the flour, baking powder and salt in a medium bowl.
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5
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes.
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6
Beat in the melted white chocolate until smooth, then beat in the egg and vanilla.
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7
Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined.
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8
Beat in half of the remaining chopped white chocolate.
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9
Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets.
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10
Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes.
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11
Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely.
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12
Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste.
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13
Dip the tops of the cookies in the glaze and return to the rack.
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14
Sprinkle with the crushed candy cane and let set, about 1 hour.
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15
Photograph by Johnny Miller
