Refrigerate your dough for at least 2 hours before baking to prevent spreading and achieve that signature soft, thick cookie texture with crispy edges.

Place candy canes in a sealed bag and crush with a rolling pin rather than a food processor to get varied piece sizes that won't dissolve into the icing.

Add peppermint extract to the dough and vanilla extract only to the icing to prevent the peppermint flavor from becoming too overpowering and ensure balanced taste.

Use slightly more brown sugar than white sugar in your dough; the molasses content keeps cookies tender and chewy even after several days of storage.

Add powdered sugar and milk to your icing one tablespoon at a time to achieve a spreadable consistency that won't run off the cookies but remains smooth enough for crushed candy cane topping.