In a large mixing bowl, combine the flour, baking powder, and salt. Whisk until fully mixed.

In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add in the egg, vanilla extract, and peppermint extract, beating until well combined.

Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough forms. Knead gently if too crumbly.

Divide the dough, color half with red gel food coloring, and keep the other half white.

Wrap both portions in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll each portion into long ropes and twist them together to form candy cane shapes.

Arrange the shaped cookies on a parchment-lined baking sheet and bake for 10-12 minutes.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle crushed candy canes on warm cookies if desired.