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Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg, vanilla and the sugar on medium speed until lemon colored and foamy, about 5 minutes.
Add the olive oil peppermint extract and mix until fully incorporated. Add the flour mixture. Mix until fully absorbed.
Working with a tablespoon of dough at a time, roll out the dough into a 1 inch thick rope.
Cut 5-6 inch pieces and shape each piece into an S shape about 2 inches apart.
Bake For 15 minutes or until the bottoms are golden brown.
Melt chocolate over a double boiler and dip the cookies half way in chocolate. Sprinkle some with crushed candy canes and some with sprinkles.