Instructions

1. In bowl of stand mixer, beat butter and powdered sugar on medium speed until batter appears soft, about 90 seconds.
2. Scrape down sides of bowl, then add egg, vanilla extract and peppermint. Mix until combined.
3. With mixer on low speed, slowly add flour and salt. Mix until just combined. Be careful not to overmix dough.
4. Remove half of dough from mixing bowl. Form in 1-inch-thick disc, wrap in plastic wrap and set in refrigerator.
5. Add 1/2 plus 1 teaspoon of red food coloring to remaining dough and mix on low speed. Add additional food coloring as needed until dough is a bright, vibrant red.
6. Form red dough in 1-inch thick disc, wrap in plastic wrap and set in refrigerator.
7. Chill dough discs for at least 1 hour, or up to 3 days.
8. Preheat oven to 375 F.
9. Line two baking sheets with parchment paper and set aside.
10. Remove both pieces of dough from fridge.
11. Pinch off about 2 tablespoons from each disc of dough, and roll into thick rope about 6 inches in length.
12. Pinch two ropes together at top and gently twist together.
13. Transfer twisted ropes to baking sheet and gently hook top over to create candy cane shape.
14. Repeat with remaining dough. (Note: If dough starts to break as you roll it or if it becomes difficult to work with, put it back in fridge to chill for 15 minutes.) 
15. When all cookies have been shaped, chill both sheets of cookies for 15 minutes before baking.
16. Bake for 10 to 12 minutes, until edges and tips of cookies are just barely golden.
17. About halfway through baking, swap the positions of the two baking sheets in oven to ensure even baking. 
18. Cool for 10 minutes on baking sheet.
19. Transfer to cooling rack to cool completely.