Gather all ingredients: unsalted butter, powdered sugar, vanilla extract, all-purpose flour, candy cane crumbles, and festive sprinkles. Preheat oven to 350°F (175°C).

Cream together the softened butter and powdered sugar using an electric mixer until light and fluffy, about 3 minutes.

Add vanilla extract and mint extract (if using) to the mixture and blend until fully incorporated.

Sift the all-purpose flour into the mixture and mix on low speed until flour disappears. Add candy cane crumbles and mix until the dough is cohesive and slightly sticky.

Turn the dough out onto a floured surface, divide into two parts, and form logs about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.

Preheat oven to 350°F (175°C). Unwrap logs and slice into ¼-inch thick rounds, placing them on a parchment-lined baking sheet about an inch apart.

Sprinkle the tops of each cookie slice with red and white sprinkles. Bake for 12-15 minutes until edges are lightly golden.

Remove cookies from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack. Allow to cool completely.