Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the softened butter and granulated sugar for 2–3 minutes until creamy.
Add the egg, vanilla extract, and peppermint extract. Mix until combined.
Gradually add the dry ingredients and mix until a soft dough forms.
Divide the dough into two equal portions. Leave one plain and color the other red with gel food coloring.
Wrap both portions separately and refrigerate for 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Take equal-sized pieces of red and plain dough and roll each into a rope about 5 inches long and ¼ inch thick.
Gently twist the two ropes together and bend one end into a candy cane hook.
Place the cookies about 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until set and lightly golden underneath.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Add optional crushed peppermint while the cookies are still slightly warm.