Preheat your oven to 350°F (175°C).

Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for 3–5 minutes until light and fluffy.

Beat in 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until smooth.

Gradually sift in 2 ½ cups of all-purpose flour and ½ teaspoon of salt, mixing on low speed until just combined.

Divide the dough into two halves and color one half with red gel food coloring.

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

Roll small amounts of each colored dough into 6-inch ropes and twist them together.

Roll each shaped cookie in granulated sugar before baking.

Bake in the preheated oven for 9–11 minutes until set but still soft.

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.