1-First Step: In a stand mixer fitted with a paddle attachment, beat 2 sticks (8 ounces) room-temperature unsalted butter and 1 cup powdered sugar until light and fluffy.

2-Second Step: Scrape down the bowl sides. Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract (or 1/2 teaspoon almond extract), then scrape again.

3-Third Step: On low speed, mix in 3 cups all-purpose flour and 1 teaspoon kosher salt until no flour is visible. Finish by mixing the dough by hand a few times so everything is evenly incorporated.

4-Fourth Step: Remove half the dough. Add red liquid food coloring to the remaining half and knead until the color is bright and even.

5-Fifth Step: Shape both dough portions into 1-inch thick discs, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days. For gluten-free or dairy-free needs, see the substitution section below for ingredient swaps.

6-Sixth Step: Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone mats.

7-Seventh Step (large cookies): Pinch 2-tablespoon portions from each dough and roll into 6-inch ropes.

8-Eighth Step (candy cane twist): Pinch one red rope and one white rope at the top, twist together, then form a candy cane hook shape on the baking sheet.

9-Ninth Step (chill shaped cookies): Refrigerate shaped cookies for 15 minutes before baking to help them hold their shape.

10-Tenth Step (bake): Bake for 10 to 12 minutes, until the bottoms and tips just start to golden.

11-Eleventh Step (cool): Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

12-Final Step (smaller cookies option): For smaller Candy Cane Cookies, use 1-tablespoon portions and 4-inch ropes and bake for about 8 minutes.