Beat the softened butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and peppermint extract, then mix until fully combined.

Gradually add the flour and salt, mixing only until a soft dough forms. Avoid overmixing, since too much mixing can make the cookies less tender.

Divide the dough in half. Tint one half red with food coloring and leave the other half white.

Cover both dough portions and chill them for 30–60 minutes. Chilling makes the dough easier to roll and helps the stripes hold their shape.

Roll small, equal portions of red and white dough into ropes about 4 inches long. Keep the ropes similar in thickness so the finished cookies bake evenly.

Twist one red rope and one white rope together, then gently curve the top into a candy-cane shape. Attach two small dough balls or circles as Mickey ears near the rounded end, or press a small Mickey shape into the dough.

Place the shaped cookies on parchment-lined baking sheets, leaving about 1 inch between each cookie. If the dough feels soft, chill the shaped cookies briefly before baking.

Bake at 375°F (190°C) for 9–12 minutes. Remove the cookies when the edges are set and very lightly colored, without allowing the red dough to become deeply browned.

Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack. Wait until they are completely cool before adding chocolate, royal icing, or sprinkles.