Preheat oven to 350 degrees, and line a cookie sheet with parchment paper or a baking mat.
In the bowl of a mixer, beat the softened butter (or coconut oil) with the sugar of choice and the extracts.
Once creamy, beat in the egg (whichever one you go with!).
With the mixer running on low, sprinkle in all the dry ingredients to incorporate. Dough will be stiff. Let it rest a minute to allow the flour to absorb and 'bloom'
Using 1.5 tablespoons of dough, roll 15 balls, spacing them evenly on the cookie sheet. Use a wet glass to gently press down and flatten a bit. These cookies will not rise or move.
Bake for about 8 minutes. DO NOT OVER BAKE, or they will be dry! Let rest 5 minutes before removing to a cooling rack.
Prepare your ganache by gently melting the chocolate and coconut oil together. Once smooth , gently spoon a dollop on the each cookie and rub with the back of spoon to form a circle.
If natural candy canes are your jam, sprinkle some crushed ones on top of the still melted chocolate and let cool!
Recipe via tessadomesticdiva.com