In a large bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of sea salt until well combined.

Using an electric mixer, cream together ¾ cup of softened unsalted butter and 1 cup of granulated white sugar on high speed for 2-3 minutes.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture, mixing on medium speed until smooth.

Gradually add the flour mixture to the wet batter, mixing on low speed until just combined and fold in ½ cup of crushed peppermint.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

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

Use a tablespoon-sized scoop to portion out the dough and roll each piece into a ball, coating them in granulated sugar.

Place the baking sheets in the oven and bake for 9-11 minutes until lightly golden around the edges.

Let the cookies cool on the sheets for about 10 minutes before transferring them to wire racks.