In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and powdered sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture is light, fluffy, and pale in color.

Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.

Gradually add the gluten-free flour, one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl occasionally to ensure the flour is fully incorporated. The dough should come together and form a smooth consistency.

Remove half of dough from the mixer and shape it into a disc. Wrap it tightly in plastic wrap and refrigerate. To the remaining dough still in the mixer, add a few drops of natural red coloring. Mix on low speed until the color is evenly distributed, adding more drops as needed to reach your desired red hue. Wrap the red dough in plastic wrap as well. Refrigerate both pieces of dough for at least 1 hour, or up to 3 days.

Line baking sheets with parchment paper or silicone baking mats. Preheat your oven to 375°F (190°C).

Line cookie sheets with parchment paper. Remove the dough from the refrigerator. Use a spoon or small cookie scoop to portion out equal amounts of the white dough and red dough, approximately the size of a walnut (about 1 tablespoon each). Roll each portion into a snake shape about 6 inches long. Gently twist one white piece and one red snake together to create the candy cane pattern and candy cane shape. Curve the top to form the hook of the candy cane and place on the prepared baking sheet. Repeat with the remaining dough. OPTIONAL: top with your favorite sprinkles (again - LOVE Supernatural) or sprinkle crushed peppermint candy on top of the cookies. Make sure to space out the candy cane pieces so they don't touch during baking.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and slightly golden. Avoid overbaking to keep the cookies soft.

Remove the baking sheets from the oven and let cool 3 minutes before carefully sliding the parchment paper with the cookies onto a countertop or cooling rack. Let the cookies cool completely before attempting to move them, as they will be delicate when warm.

Your candy cane sugar cookies are now ready to serve! Serve on your favorite Christmas cookie trays! Store them in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer, then transfer to a freezer-safe container.