In a large bowl, cream the 1 cup (227g) unsalted butter and 1 cup (200g) granulated sugar on medium-high speed for 3 minutes. Look for a pale, fluffy texture; this incorporates air for a smooth, slightly porous bake. Beat in the 1 large egg, 1 tsp (5ml) vanilla extract, and 1 tsp (5ml) peppermint extract until fully combined.

In a separate bowl, whisk together the 3 cups (360g) all-purpose flour, 1/2 tsp (2g) baking powder, and 1/2 tsp (3g) salt. Gradually add this to your wet ingredients, mixing on low speed until just combined. Do not overmix, or your cookies will become tough instead of tender.

Divide the dough equally into two halves. Leave one half as a plain cream-colored dough. Return the second half to the mixer and blend in the 1/2 tsp (2ml) red gel food coloring until a vibrant red color is evenly distributed. Wrap both doughs in plastic wrap and chill in the refrigerator for at least 1 hour (60 minutes) so they are firm enough to roll.

Pinch off a 1-inch (2.5cm) piece of both the red and the cream-colored dough. On a light neutral surface, roll each piece into a 4-inch (10cm) long rope. Carefully lay the vibrant red and plain cream-colored ropes side-by-side, then gently twist them together tightly. Curve the top of the twisted rope into a traditional hook shape and place on your prepared baking sheet.

Preheat your oven to 350°F (175°C). Bake the twisted cookies for 10 to 12 minutes. You want to pull them out exactly when you see a very subtle golden-brown crispness developing on the bottom edges. The tops should remain pale and matte.

Immediately upon removing the pan from the oven, generously sprinkle the hot cookies with the 1/4 cup (50g) coarse sparkling sugar and the 1/4 cup (40g) tiny, sharp fragments of crushed red and white peppermint candies. Gently press them into the warm surface so they adhere. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.