In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.

Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.

In a large mixing bowl, cream together the softened butter and the sugars,

Add in the egg and vanilla until combined.

Slowly add the dry ingredients while mixing until completely incorporated.

Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.

Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.

When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.

Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.

Place the dough balls at least 1" apart on the cookie sheets.

Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.

Cool cookies on the tray for 10 minutes before moving them to a cooling rack.