1. In large bowl, beat softened butter and sugar with electric mixer on medium speed 3-4 minutes until light and fluffy.

2. Add egg, vanilla extract, and peppermint extract. Beat until fully incorporated, scraping bowl sides.

3. In separate bowl, whisk together flour, baking powder, and salt.

4. Add dry ingredients to wet ingredients in three additions, mixing on low speed just until combined. Don’t overmix.

5. Wrap dough in plastic wrap and refrigerate 30 minutes.

6. Divide chilled dough in half. Leave one half plain (white). Add red gel food coloring to second half, kneading with gloved hands until uniformly colored.

7. Wrap both portions separately and refrigerate 15 minutes.

8. Preheat oven to 375°F. Line baking sheets with parchment paper.

9. Take 1 tablespoon each of red and white dough. Roll into 4-inch ropes about 1/4-inch thick.

10. Place ropes side by side and gently twist together 2-3 times.

11. Curve top of twisted rope to form candy cane hook shape. Place on prepared baking sheet 2 inches apart.

12. Optional: Roll shaped cookies in crushed candy canes or white sanding sugar.

13. Bake 8-10 minutes until set but not browned. Bottoms should be lightly golden but tops stay pale.

14. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely before storing or decorating.