Preheat the oven to 350 degrees. Line three baking sheets with parchment, set aside.

In the bowl of a stand mixer, combine the sugar and butter. Cream until lighter in color and fluffy.

Add in the egg and peppermint flavoring. Mix well.

Add one cup of flour at a time and mix with the paddle attachment until all the flour is incorporated. If the mixer is struggling, finish kneading by hand.

Separate the dough into two equal portions. Tint one portion red and knead until thoroughly combined.

Roll out both pieces of dough with a rolling pin on a lightly floured surface until about 1/4" thick. Transfer one sheet of rolled-out dough onto a piece of parchment. Carefully lay that dough sheet on the other and slowly pull the parchment away. Your two colors of dough should be lying on top of each other. Use the rolling pin to press the dough together and even out any areas so the entire thing is about 1/2" thick.

Cut out strips of dough with a pizza cutter that measures approximately 1/2" wide by 6" long.

Roll each strip to create a log with rounded edges. Sprinkle with the white crystal sprinkles and gently roll the dough log to press the sprinkles into the cookie.

Carefully twist the log of dough and then bend the cookie at the top to create the hook of the candy cane. Transfer the cookie to the parchment-lined baking sheet and repeat with the remaining dough.

Bake the cookies in the preheated oven for 8 minutes. The edges should be set and no longer glossy in the center. Do not overbake, as the cookies will lose their chewiness and become crunchy.

Allow to cool before removing from the baking sheet. The hook of the cookie is delicate, so be careful handling to avoid breakage.