As I do with most of my baking recipes, I combine the dry ingredients in a bowl and set them aside. In this case, it's the 3 cups of flour and 1/2 teaspoon salt.
In a large bowl of a stand mixer, cream together 2 sticks of softened butter with 1 cup powdered sugar until creamy and fluffy.
Add one egg, 1 teaspoon vanilla, and 1 teaspoon peppermint extract. Blend well.
Slowly add the flour mixture, mixing well after each addition.
Divide the dough in half and place one half in another bowl. Mix in 3/4 teaspoon of red food coloring into one half of the dough. I found it was easier to use a plastic glove to do this so you don't stain your hands and the dye will be mixed into the dough better.
Shape both halves of dough into flat discs and wrap in plastic wrap. Chill in refrigerator for at least an hour. Can be chilled longer or even overnight.
When you are ready to make the cookies, preheat oven to 375 degrees and grab a nonstick baking sheet or cover a baking sheet with parchment paper. Set aside.
Take a little of each of the doughs (about one tablespoon each), roll into a rope about 6 inches long. Place one white and one red rope beside each other and then twist the dough together to form a candy cane shape. Place onto prepared baking sheet.
Bake the candy cane cookies for 10-12 minutes, or until the bottoms of the cookies are light brown. Remove from oven and place cookies onto wire rack to cool.
While the cookies are cooling, gather your ingredients for the glaze. You'll need one cup of powdered sugar, 1/4 teaspoon peppermint extract, and 1 - 2 tablespoons of milk. Whisk together in a small bowl.
Once the cookies are cooled, dip the tops of the cookies into the glaze and place back on wire rack so excess can drip off. Decorate with Christmas colored sugar crystals.