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1
Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
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2
Beat in the egg, vanilla and peppermint extract.
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3
Reduce the mixer speed to low and beat in the flour until incorporated.
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4
Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
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5
Line 2 baking sheets with parchment paper.
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6
Spread some red sanding sugar and superfine sugar on separate plates.
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7
Gently roll heaping teaspoonfuls of dough into short logs with your hands.
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8
One at a time, roll half of the logs in red sanding sugar to form 4-inch strands.
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9
Repeat with the remaining logs and superfine sugar.
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10
Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes.
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11
Refrigerate until firm, about 15 minutes.
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12
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
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13
Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes.
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14
Let cool completely on the baking sheets.
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15
Photograph by Levi Brown
