1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a large bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy.

3. Beat in the egg, vanilla extract, and peppermint extract until smooth.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

6. Divide the dough into two equal portions.

7. Leave one portion plain and mix the red food coloring into the second portion until evenly colored.

8. Wrap both dough portions and chill for 30 minutes.

9. Pinch off small pieces of each dough and roll them into 4-inch ropes.

10. Place one plain rope and one red rope side by side, press lightly together, and twist gently.

11. Shape each twisted rope into a ring or candy cane shape and place on the prepared baking sheets.

12. Sprinkle the tops with crushed peppermint candies and the remaining 2 tablespoons granulated sugar.

13. Bake for 9 to 11 minutes, or until the cookies are set and just lightly golden on the edges.

14. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.