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

2. In a medium bowl, whisk together flour, baking powder, and sea salt, combining evenly.

3. In a large bowl, cream room-temperature butter with sugar using electric mixer on medium speed.

4. Beat for 3-4 minutes until pale, fluffy, and light—this incorporates air for tender cookies.

5. Add egg and peppermint extract, beating on medium speed for 2 minutes until fully incorporated.

6. Gradually add dry ingredients to creamed mixture on low speed, mixing just until combined.

7. Do not overmix, as this develops gluten and creates tough Christmas Candy Cane Cookies.

8. Divide dough into two equal portions. Leave one portion plain for white stripes.

9. Add 1-2 drops of red gel food coloring to the second portion, beating gently until evenly distributed.

10. Roll both plain and red dough into ¼-inch thick ropes approximately 6 inches long.

11. Twist one plain rope and one red rope together, creating a candy cane spiral effect.

12. Alternatively, layer plain and red ropes for dramatic striped appearance.

13. Place striped dough pieces on prepared baking sheets in candy cane shapes by curving gently at the top.

14. If desired, sprinkle crushed candy canes or coarse sanding sugar on top for extra festive sparkle.

15. Bake for 10-12 minutes, rotating baking sheets halfway through for even browning.

16. Cookies should be set at edges but still slightly soft in centers—they continue cooking after removal.

17. Remove from oven when edges are just beginning to brown and centers appear set but not hard.

18. Allow cookies to cool on baking sheet for 3-5 minutes before transferring to wire cooling rack.

19. Transfer using thin spatula, working gently to prevent breaking delicate striped cookies.

20. Let cool completely on rack before storing or decorating.

21. Serve at room temperature. Cookies taste delicious warm, at room temperature, or chilled.