Cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the egg, then add vanilla and peppermint extracts.

Divide the dough in half. In one half, add red gel food coloring until you achieve a vibrant red hue.

Wrap both portions of dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Remove the dough from the refrigerator, roll 1 teaspoon each of the red and plain dough into 4-inch ropes, twist them together.

Roll the shaped cookies in granulated sugar, place them on prepared baking sheets, and bake for 8-10 minutes until just set.

Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.