Whisk together the all-purpose flour, baking soda, and sea salt in a small bowl. Set aside.

Beat the softened unsalted butter and granulated white sugar together until light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract, mixing until fully incorporated.

Gradually mix the dry ingredient mixture into the wet ingredients on low speed.

Fold in the crushed peppermints or candy canes.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat oven to 350ºF (175ºC) and line baking sheets with parchment paper.

Scoop tablespoon-sized balls of dough, roll in granulated sugar, and place on baking sheets.

Bake for 9-11 minutes until edges are set and centers remain soft.

Cool cookies on baking sheet for 10 minutes then transfer to a wire rack to cool completely.