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

In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Beat together using an electric mixer on medium speed for 3-4 minutes until fluffy.

Add the egg, vanilla extract, and peppermint extract to the mixture and blend until smooth.

Gradually mix in the all-purpose flour and salt until a soft, non-sticky dough forms.

Divide the dough in half and add red food coloring to one half, mixing until vibrant.

Roll 1 teaspoon of each color into 4-inch ropes and twist them together to shape them into candy cane forms.

Place cookies on lined baking sheets and bake for 8-10 minutes until lightly golden.

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