Prepare Your Baking Sheets: Line two baking sheets with parchment paper and set them aside.

Cream the Butter and Sugar: In a large mixing bowl, use a handheld mixer to cream together the softened butter and 1 cup of sugar until fluffy.

Add the Egg and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the creamy mixture and mix.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until well combined.

Mix in the Dry Ingredients: Gradually add the flour mixture, milk, and crushed candy canes to the wet ingredients and mix.

Form the Cookie Dough Balls: Scoop portions of the dough and roll into smooth balls.

Coat with Sugar: Roll each dough ball in the remaining sugar to coat the outside.

Chill the Dough: Place the dough balls on the baking sheets and refrigerate for 2 hours.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Bake the Cookies: Bake in the preheated oven for about 10 minutes, watching for the moment they set.

Press in the Kisses: Allow cookies to cool for 5 minutes and press a Hershey’s Candy Cane Kiss into the center of each cookie.