Begin by preheating your oven to 375°F (190°C) and line your baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter and powdered sugar. Beat on medium speed for about 3–4 minutes until light and fluffy.

Add in one large egg, along with vanilla and peppermint extracts. Blend until smooth and well incorporated.

Gradually add the all-purpose flour and salt, stirring on low speed just until the dough forms.

Divide the dough in half and add red food coloring to one half, kneading gently until evenly dispersed.

On a lightly floured surface, take a teaspoon of each colored dough, roll them into 4-inch ropes, and twist the ropes together to form a candy cane shape.

Place your shaped cookies on the prepared baking sheets and bake for 8–10 minutes until lightly golden.

Allow to cool on the pan for 5 minutes before transferring to a cooling rack.