Cream the Butter and Sugar by beating them in a large bowl for 2 minutes until light and fluffy.

Add in the Wet Ingredients: Mix in the egg, vanilla extract, and peppermint extract. Beat on low until combined.

Combine Dry Ingredients: Whisk flour and salt in a separate bowl, then add to the wet mixture until a soft dough forms.

Divide and Color the Dough: Split the dough, color one half red with food coloring, and chill for 1 hour.

Preheat and Prepare Baking Sheets by heating the oven to 350°F and lining sheets with parchment paper.

Shape the Cookies by rolling pieces of white and red dough into ropes and twisting them into candy cane shapes.

Bake the Cookies for 8-10 minutes until set but not browned, then cool for 5 minutes on sheets.

Cool the Cookies completely on wire racks after transferring them from the baking sheets.