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

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of powdered sugar until light and fluffy.

Add 1 large egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract to the mixture and blend until smooth.

Gradually add 2 ½ cups of all-purpose flour and ½ teaspoon of salt, mixing until a non-sticky dough forms.

Divide the dough in half, color one half with red food coloring, and then shape into ropes.

Twist the red and white ropes together to form a candy cane shape and place onto prepared baking sheets.

Bake for 8–10 minutes until lightly golden, and let cool for 5 minutes on the pan before moving to a wire rack.