Beat together the butter, sugar, vanilla extract, peppermint extract, baking powder and salt together in a large bowl with an electric mixer.

Add in the egg and mix until well combined.

Reduce the speed on the mixer down to low and then gradually add in the flour and mix until just combined (no more dry streaks).

Remove half of the dough from the bowl.  Dye the remaining dough in the bowl red.

Wrap each of the dough in plastic wrap and refrigerate for at least 2-3 hours.

Preheat the oven to 350 degrees Fahrenheit.

Prepare the cookies by pinching off approximately 1 inch round pieces of each of the dough and roll them into an approximately 5 inch long rope.

Then place a red rope next to a plain rope and get twist them together.

Place the cookies on a baking sheet and gently curve the top half of the dough to make the cookies into a candy cane shape.

Continue this process until all the cookies are formed and placed on the baking sheet at least 2 inches apart.

Sprinkle the sparkling sugar on top of the cookies and gently press them down so that they stick to the cookie dough.

Bake for 8-10 minutes until the edges of the cookies start to brown slightly.

Let the cookies rest on the baking sheet for 5 minutes and then move them to a wire rack to cool completely

Then the cookies are ready to serve and enjoy!