Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and powdered sugar until smooth and light.

Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.

Gradually add the flour and salt, mixing at low speed until a soft dough forms.

Divide the dough into two equal portions. Add red food coloring to one portion and knead until the color is uniform.

Take one teaspoon of plain dough and one teaspoon of red dough, and roll each into a 4-inch long rope.

Place the two ropes side-by-side, press together gently, and twist them to create a spiral pattern.

Place the twisted rope onto the baking sheet and curve the top to create the candy cane shape.

Bake for 9 to 11 minutes until the cookies are set but not browned.

Remove from the oven and immediately sprinkle with crushed candy canes. Let cool on the sheet for 5 minutes before transferring to a wire rack.