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

Beat the softened butter and granulated sugar in a large mixing bowl for 2–3 minutes until light and creamy.

Add the egg, vanilla extract, and peppermint extract. Mix until smooth.

Whisk the flour and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

Divide the dough into two equal portions. Keep one plain and knead red gel food coloring into the other. Refrigerate for 15–20 minutes if the dough feels too soft.

Roll small, equal portions of red and plain dough into ropes about 5 inches long and 1/4 inch thick. Gently twist one red rope with one plain rope.

Curve the top of each twisted rope into a candy cane hook. Arrange the cookies on the prepared baking sheets, leaving approximately 2 inches between them.

Bake for 10–12 minutes until the cookies look set but remain pale. Avoid browning the white dough.

Cool the cookies on their baking sheets for 5 minutes before carefully transferring them to a wire cooling rack.

If desired, drizzle completely cooled cookies with melted white chocolate and sprinkle with crushed peppermint candies or festive sprinkles. Allow the chocolate to set before serving.