In a large bowl, mix the flour and sugar together.

Add the cold butter; work the butter into the flour mixture until it resembles a sandy texture.

Stir in the egg, vanilla extract, and optional mint extract. Knead until you have a smooth dough.

Divide the dough into two halves. Wrap one half in plastic wrap and color the other half with red food coloring.

Let both halves rest in the fridge for at least 30 minutes.

Preheat your oven to 175 °C (350 °F) and line a baking sheet with parchment paper.

Shape the dough into long rolls, twist a red roll together with a white roll to form candy cane shapes.

Coat the twisted cookies in granulated sugar and place them on the baking sheet.

Chill the baking sheet in the fridge for an additional 10-15 minutes.

Bake cookies for 8-10 minutes, or until the edges are lightly golden.

Transfer the cookies to a cooling rack and let them cool completely.