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

In a mixing bowl, cream the softened butter and powdered sugar until fluffy.

Add the large egg, vanilla extract, and peppermint extract. Mix until smooth.

In another bowl, combine the flour and salt.

Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms.

Divide the dough in half and add red food coloring to one half, kneading until the color is mixed well.

Roll small pieces of both red and white dough into 4-inch ropes and twist them together to form candy cane shapes.

Place formed cookies on the baking sheets and bake for 8-10 minutes.

Let cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Store cooled cookies in an airtight container for up to a week.