Prepare the Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2 minutes.
4. Add the Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture, and continue to beat until fully incorporated.
5. Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Shape the Cookies:

6. Divide the Dough: Divide the dough in half. To make the red-and-white striped effect, leave one half of the dough plain and add red food coloring to the other half. Knead the food coloring into the dough until fully combined.
7. Roll the Dough: Roll the white dough into 1-inch logs. Repeat the same process with the red dough, rolling it into 1-inch logs as well.
8. Form the Candy Cane Shape: Place a red and a white dough log side by side, then gently roll them together to form a longer rope. Twist the two ropes together to create a candy cane shape, gently curving the ends. Repeat with the remaining dough.
9. Crush the Candy Canes: Using a rolling pin or a mallet, crush the candy canes into small pieces (don’t crush them too fine). Pour the crushed candy onto a plate or shallow dish.
10. Coat the Cookies: Carefully press the ends of each candy cane cookie into the crushed candy canes to coat them, then place the cookies on the prepared baking sheets.

Bake the Cookies:

11. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to prevent burning.
12. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.