Candy Cane Cookies

In a large bowl, whisk flour, baking powder, and salt.

In another large bowl, using a handheld mixer on medium-high speed, beat butter and sugar until creamy. Add egg and peppermint extract and beat to combine. Add dry ingredients and beat on medium-low speed until incorporated.

Remove half of dough from bowl, form into a disk, and wrap with plastic wrap. Add red food coloring to remaining dough and beat to combine, add more food coloring if needed to reach desired color. Form red dough into another disk, cover with plastic wrap, and refrigerate both doughs until firm, at least 2 hours and up to 3 days.

Line 2 baking sheets with parchment paper. On a work surface, divide each disk into 18 pieces (about 2 Tbsp. each). Roll each piece into a 6"-long rope. Take one red and one white rope and twist them together, bending the top into a hook to form a candy cane shape. Transfer to one of the prepared sheets. Repeat with remaining dough. Freeze until chilled, at least 30 minutes and up to 3 days.

Preheat oven to 350°. Bake cookies until just set and edges are lightly golden, 12 to 14 minutes. Let cool.