1-First, preheat the oven to 350°F and position the oven rack in the middle. Line baking sheets with parchment paper. In a bowl, whisk together the 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.

2-Using a mixer, beat the 14 tablespoons unsalted butter and 1 ½ cups granulated sugar on medium speed until fluffy, about 3-5 minutes. Add the 2 large eggs one at a time, then mix in the 1 teaspoon vanilla extract and 2 teaspoons peppermint extract until combined.

3-Reduce the mixer speed to low and gradually add the flour mixture, blending until combined. If the dough is very soft, refrigerate it for 30-60 minutes until firm. Place about ½ cup extra granulated sugar in a dish.

4-Form dough balls using a cookie scoop, roll them in the sugar, and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly to about ¾-inch thickness using a buttered and sugared flat-bottomed glass, and sprinkle with the ½ cup crushed peppermint candies or candy canes.

5-Bake for 10-12 minutes until the edges are set and just starting to brown, while the centers remain soft and puffy. Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Optionally, drizzle with melted chocolate for a decorative effect.