Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat together 1 cup of unsalted butter and 1 ¾ cups of powdered sugar using an electric mixer on medium speed for about 3–4 minutes.

Add one large room-temperature egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract, mixing until smooth.

Gradually sift in 2 ½ cups of all-purpose flour and ¼ teaspoon of salt, mixing on low speed until just combined.

Divide the dough in half; color one half with red food coloring until a vibrant hue is achieved.

Take about 1 teaspoon of red dough and roll into a 4-inch rope, then do the same with the white dough, twisting them together to create a candy cane shape.

Bake for 8–10 minutes, keeping an eye on the bottoms to turn lightly golden, then allow to cool for 5 minutes before transferring to a wire rack.