In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined. In another large bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in 1 large egg and stir in 1 teaspoon each of vanilla and peppermint extracts. Gradually add the flour mixture until a soft dough forms.

Divide the dough into two equal portions. Tint one half with a few drops of red gel food coloring, mixing until evenly distributed. Wrap both halves in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll each dough half into 12-inch long ropes and twist them together to form the candy cane shape. Place the shaped cookies on the baking sheet, leaving space between each.

Bake the cookies for 8-10 minutes, or until the edges are just set. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Allow the cookies to cool completely. Sprinkle crushed candy canes or sparkling sugar on top for a festive touch. Enjoy or store in an airtight container for freshness.