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

In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.

In a large mixing bowl, beat together the unsalted butter, light brown sugar, and granulated sugar for about 3 minutes until pale and fluffy.

Add the egg and vanilla extract, mixing until fully blended.

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Gently fold in the crushed candy canes and white chocolate chips until evenly distributed.

Scoop the dough onto the prepared baking sheets, leaving space between each scoop, and roll each portion into a ball.

Chill the dough in the refrigerator for at least 1 hour.

Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are slightly soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.