In a mixing bowl whisk all the dry ingredients together.

Beat in the extract, egg, and butter until everything is combined.

The dough will be crumbly.

Lay out a piece of plastic cling film and transfer the dough on top.

Wrap the dough in the plastic, gently squeezing everything together.

Refrigerate for 1 hour.

Remove the dough from the fridge and let stand on the counter for 10 minutes.

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Break 1/3 of the dough and tightly wrap up the unused portion of the dough. You don’t want it to dry out.

Knead the dough portion with warm hands until it becomes more elastic.

Roll the dough out into 10” ropes.

Pull the two ends of each rope below and cross them placing the left piece on top of the right piece.

Twist the two ends one more time.

Pull the top of the loop down from above, forming a pretzel shape.

Press the ends into the round loop and pinch them.

Transfer the shapes to the prepared baking sheets.

Place in the oven and bake for 8 minutes.

Repeat the above process using the dough 1/3 at a time.

Remove from oven and transfer the cookies to a wire rack, then place the rack over the parchment lined baking sheet.

In a separate bowl whisk together the powdered sugar, peppermint extract, and milk.

Make sure the parchment papers under the rack are clean, no cookie crumbs, etc.

Dip the cookies in the glaze and place back on the rack.

While the glaze is wet, sprinkle with crushed candy cane.

Let the glaze dry completely before transferring to a plate and serving.

If you need more glaze, scrape it off the parchment paper into the bowl and continue glazing.