Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a bowl, cream 1 cup softened unsalted butter and 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.

Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract; mix until combined.

Whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt; gradually incorporate into wet ingredients until a soft dough forms.

Divide dough in half. Leave one portion white; to the other, add 6 drops red gel food coloring and knead until uniformly pink.

Roll each half into 10-inch logs on a lightly floured surface. Press logs together and twist gently to create a spiral.

Wrap dough logs in plastic and chill for 30 minutes.

Slice logs into 1/4-inch rounds and place 12 cookies per sheet, spacing 2 inches apart.

Bake for 12–14 minutes, rotating sheets halfway, until edges set and bottoms are lightly golden.

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

If desired, sprinkle 1/2 cup crushed candy canes over warm cookies for extra peppermint crunch.