Preheat oven to 350º. Make sure racks are placed in upper and lower thirds of the oven.

Combine flour, baking powder and salt in a small bowl; set aside.

In a large mixing bowl, beat butter, granulated sugar and 1/4 tsp. peppermint extract on medium-high until fluffy (about 3 minutes). Beat in egg, then flour mixture on low. Stir in chocolate chips.

Roll dough into 1-1/2 inch balls and place 2 inches apart on parchment lined baking sheets. Bake until lightly golden, about 12 minutes. Rotate sheets around about halfway through cooking. Let cool on sheets for 5 minutes and then transfer cookies to wire cooling racks to let cool completely.

In a small bowl, combine powdered sugar, 1/4 tsp. peppermint extract and cream or milk to make the glaze. (If too thin, add more powdered sugar to get the consistency you want). Spread a thin layer of glaze on top of each cookie and sprinkle with candy cane crumbs. Let dry completely on racks and then devour. Enjoy!