Prepare the Cookie Dough

• In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy.
• Add the egg, vanilla extract, and peppermint extract. Mix until smooth.
• In a separate bowl, whisk together the flour, salt, and baking powder.
• Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Divide and Color the Dough

• Divide the dough evenly into two portions.
• Leave one portion plain and add red gel food coloring to the other.
• Mix the red coloring into the dough until the color is evenly distributed.
• Wrap both portions separately and refrigerate for 30–45 minutes, until firm enough to handle.

Shape the Candy Canes

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Take a small piece of each dough color and roll each into a rope approximately 5 inches long.
• Place the two ropes side by side and gently twist them together.
• Curve one end of each twisted rope to create a candy cane shape.
• Arrange the cookies on the prepared baking sheets, leaving space between them.

Bake the Cookies

• Bake for 9–11 minutes, or until the bottoms are just lightly golden. Avoid browning the tops.
• Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack.

Decorate and Serve

• While the cookies are still slightly warm, sprinkle them lightly with granulated sugar.
• If desired, add a little crushed candy cane for extra peppermint flavor.
• Allow the cookies to cool completely before serving or arranging them on a Christmas cookie platter.