Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.

Add in the egg, peppermint extract, and vanilla extract, and mix on low speed for about 1 minute until combined.

In a separate bowl, whisk together flour and salt. Gradually add this to the wet mixture on low speed until just combined.

Divide the dough in half. Color one half with red gel food coloring and leave the other half plain.

Wrap each half in plastic wrap and refrigerate for at least 30 minutes.

After chilling, shape the dough into ropes and twist them together to form candy cane shapes.

Before baking, sprinkle sanding sugar on top of the shaped cookies. Bake for 9-11 minutes or until edges are set.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.