In a stand mixer, combine butter and both sugars. Cream together for about 1 minute until its combined and creamy.
Add in the egg and extracts. Mix until well incorporated.
In a separate bowl, whisk together the dry ingredients. Slowly add them to the wet ingredients. Mix until the dough comes together and forms a ball.
Divide the dough in half. Keep the other half covered while you work with the other half.
Flour a clean surface and roll out to ¼ inch thick.
Cut out the shapes and place on a baking sheet lined with parchment paper.
Bake at 375 for 9 minutes.
Transfer to a cooling rack and let cool.
When the cookies have cooled, melt the white and milk chocolate in separate bowls. Place the peppermint candies in a plastic bag and crush them with a rolling pin until they resemble sprinkles.
Dip half of the cookies in the chocolate or drizzle the chocolate over the cookie, then sprinkle with crushed peppermints.