# What You Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/2 teaspoon peppermint extract
→ Coloring
09 - Red gel food coloring
→ Garnish (optional)
10 - 1/2 cup crushed peppermint candies or candy canes
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat butter and sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add egg, vanilla extract, and peppermint extract to the butter mixture; beat until combined.
04 - Gradually add the flour mixture on low speed, mixing until a soft dough forms.
05 - Divide dough in half; knead red gel food coloring into one portion until evenly colored, leaving the other plain.
06 - Shape each half into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough half separately between parchment paper to a 1/4-inch thickness rectangle.
08 - Stack the red dough over the plain dough, peel off the top parchment paper, and gently press together.
09 - Starting from a long side, roll up the layered dough tightly into a log, then wrap and chill for at least 30 minutes until firm.
10 - Preheat oven to 350°F and line baking sheets with parchment paper.
11 - Cut the chilled log into 1/4-inch rounds, spacing 2 inches apart on prepared baking sheets.
12 - Optionally sprinkle crushed peppermint candies over the cookies.
13 - Bake for 10 to 12 minutes until edges are just set and surfaces are no longer shiny.
14 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
