Combine soft butter, powdered sugar, vanilla extract, peppermint extract, and salt in a large bowl. Mix for 2 minutes on medium speed until very smooth.

Add milk and mix until well incorporated. Add flour and mix on low speed until a dough starts to form. Before it's completely incorporated, add crushed candy canes and mini white chocolate chips.

Cover the bowl tightly and chill in the fridge for 30 minutes while you preheat the oven.

Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.

Place the powdered sugar for rolling into a shallow bowl.

Scoop heaped tablespoons of cookie dough and roll into smooth balls. Place dough balls onto prepared baking sheets, spacing them at least 2 inches apart.

Bake for about 15 minutes until golden brown on the bottom edges.

Let cookies cool on the baking sheets for 15-20 minutes. Roll them in powdered sugar to coat completely.