Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well blended.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Fold in the crushed candy canes carefully.

Shape the dough into long, thin ropes about 6 inches long and bend one end to form a hook shape.

Place each shaped candy cane onto the prepared baking sheet, leaving an inch of space between them.

Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Once cool, decorate with red and white icing and additional crushed candy canes.