Make the Sugar Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
4. Beat in the egg, vanilla extract, and peppermint extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1 ½-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
7. Bake for 8–10 minutes, or until the edges are just set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Add the Chocolate and Peppermint Toppings:

8. Once the cookies are cool, spread a thin layer of melted semi-sweet or dark chocolate over the tops of each cookie.
9. Sprinkle the crushed peppermint candies over the melted chocolate while it’s still wet.
10. Drizzle the melted white chocolate over the cookies for a decorative finish.

Set and Serve:

11. Let the cookies sit at room temperature or refrigerate for 15–20 minutes until the chocolate sets. Serve and enjoy!