In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed for about 2 minutes until light and fluffy.

Add the egg, vanilla extract, and peppermint extract to the mixture. Mix on low speed until just combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms.

Divide the dough into two halves. Keep one plain and color the other half with red gel food coloring.

Wrap each half in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 180°C (350°F). Shape dough into ropes and twist together to form candy cane shapes. Place on baking sheets.

Bake for 8-10 minutes until set but not browned. Cool on a tray for 5 minutes before transferring to a wire rack.