Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Cream together butter, granulated sugar, and powdered sugar with an electric mixer for 3-4 minutes until light and fluffy.

Beat in vanilla extract, peppermint extract, and egg until well combined.

Gradually add the flour mixture to the wet ingredients and mix until just combined.

Divide the dough in half. Add red food coloring to one half and mix until evenly distributed.

Roll small amounts of each dough into logs, twist them together to create a swirl effect.

Wrap the logs in plastic wrap and chill in the refrigerator for 30 minutes.

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

Slice the chilled logs into 1/4-inch thick rounds and place on prepared baking sheets.

Sprinkle crushed peppermint candies on top of each cookie and bake for 10-12 minutes.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.