In a large bowl, using a fork, cream the butter and sugar. (You may use a stand mixer with the paddle attachment.)

Then, add the egg and the peppermint extract and mix some more until smooth. 

Add the flour gradually and mix some more until you obtain a smooth and non-sticky ball. 

Divide the dough into two equal parts. Set one aside; it will be your white dough. And, on the other one, drop some red food coloring and knead the dough until uniform.

Wrap each dough separately in plastic wrap and refrigerate for an hour.

Prepare a space to work your dough (a mat, table, or counter) and a baking sheet with parchment paper for baking.

Preheat the oven to 375F.

Take a small piece of white dough (I use an ice cream scoop and use half a scoop) and roll it into a rope. Repeat the same with the red dough. They should be about 6 inches long.

Place each rope side by side and gently twist them and give them a candy cane shape.

Gently place all your candy canes on the baking tray and bake for 13 minutes.

Allow to cool completely before handling them.

Optional: Crush some candy canes into dust so you can sprinkle them on your cookies. Do not sprinkle before baking as it will melt and change the texture of the cookie.

Enjoy!