Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

In a mixing bowl, combine the softened unsalted butter and powdered sugar. Beat together for 3-4 minutes until light and fluffy.

Add the large egg, vanilla, and peppermint extracts into the butter-sugar mix and beat until smooth.

Gradually add all-purpose flour and salt to the wet mixture, folding until just combined.

Divide the dough in half, color one portion with red food coloring, and knead until evenly mixed.

Roll 1 teaspoon each of white and red dough into 4-inch ropes and twist them together.

Place the cookie shapes on the prepared baking sheets, leaving space between them.

Bake the cookies for 8-10 minutes until the bottoms are lightly golden.

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.