Step 1

Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.

Step 2

Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.

Step 3

Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap.

Step 4

Chill the dough discs for 2 hours, up to overnight.

Step 5

Preheat oven to 375F. Line a large half sheet baking pan with a silicone baking mat.

Step 6

Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the lined cookie sheet, curving one end to shape into a candy cane.

Step 7

Bake the cookies for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.