In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air, resulting in a soft cookie texture.

Blend in the vanilla extract, followed by the egg. Mix until fully incorporated and smooth.

In a separate bowl, sift together the all-purpose flour, salt, and baking soda. This ensures even distribution and prevents lumps in the dough.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, which can lead to tougher cookies.

Gently fold in the white chocolate chips and crushed candy canes, making sure they are evenly distributed throughout the dough.

Using a tablespoon or cookie scoop, portion the dough and place it on parchment-lined baking sheets. Leave about 2 inches between each cookie to allow for spreading during baking.

Preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring to wire racks to cool completely. This step ensures they hold their shape and maintain the perfect texture.