1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. 3. Beat in the egg and peppermint extract until well combined.

4. 4. In a separate bowl, whisk together the all-purpose flour and salt.

5. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.

6. 6. Divide the dough in half. Add the red food coloring to one half and mix until the color is evenly distributed.

7. 7. On a lightly floured surface, roll out each half of the dough into a long, thin rectangle, about 1/4-inch thick.

8. 8. Carefully stack the red and white dough rectangles on top of each other. Using a sharp knife, cut the dough into 1/2-inch wide strips.

9. 9. Twist each strip to create a candy cane shape and place them on the prepared baking sheet, spacing them about 1 inch apart.

10. 10. Bake for 8-10 minutes, or until the cookies are lightly golden on the edges.

11. 11. Remove the cookies from the oven and sprinkle the crushed candy canes over the tops while they’re still warm.

12. 12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.