1-Preheat your oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2-In a bowl: whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar until well combined.

3-In a separate large bowl: cream 1 1/2 cups granulated sugar and 1 cup softened unsalted butter until light and fluffy. Add 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and 3/4 teaspoon peppermint extract, mixing until smooth.

4-Gradually add the dry ingredients: to the wet mixture, stirring until a soft dough forms. For the best results, chill the dough for about 30 minutes as a helpful tip to improve texture and prevent spreading.

5-Scoop the dough: into 1 1/2 tablespoon-sized balls and place them on the prepared baking sheets, spacing them two inches apart.

6-Bake for 10 to 11 minutes: until slightly under-baked, then let the cookies cool on a wire rack. This keeps them soft and chewy, just like my family’s favorite version.

7-Melt 2 1/2 cups white chocolate chips: with 2 1/2 tablespoons shortening in a microwave-safe bowl, stirring every 20 seconds until smooth.

8-Dip the cooled cookies: halfway into the melted chocolate, letting any excess drip off, and sprinkle with 1/3 cup peppermint bits or crushed candy canes. Let them set at room temperature or in the fridge for a quick finish.