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

Whisk together the flour and salt in a separate bowl. Add the dry mixture gradually to the butter mixture, mixing only until a soft dough forms.

Divide the dough in half. Leave one portion white and tint the other portion red with red gel food coloring, adding color gradually until the shade is even.

Chill both portions for 30–60 minutes, or until firm enough to handle. Roll small pieces of each color into thin ropes, twist them together, and bend one end into a candy cane hook.

Create the Hidden Mickey using three small dough balls or a small contrasting Mickey-shaped piece. Place the detail within or alongside the candy cane twist, then arrange the cookies on parchment-lined baking sheets.

Chill the shaped cookies for another 10–15 minutes. Bake at 350°F (175°C) for 9–12 minutes, until the edges are set but not browned.

Cool the cookies on the baking sheet for several minutes before transferring them to a wire rack. Add crushed peppermint candies or red-and-white decorating sugar while the cookies are still slightly warm, if desired.