# What You'll 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
10 - 1/2 cup crushed peppermint candies or candy canes
# Directions:
01 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat softened butter and granulated sugar in a large bowl with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully combined.
04 - Gradually add dry ingredient mixture to the wet ingredients while mixing on low speed until a soft dough forms.
05 - Split the dough into two equal parts. Add red gel food coloring to one portion and knead until evenly colored, leaving the other portion plain.
06 - Shape each dough portion into a rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each chilled dough rectangle separately between parchment paper to approximately 1/4 inch thickness.
08 - Stack the red dough over the plain dough, peel off the top parchment, and gently press together. Starting from a long edge, roll tightly into a log shape. Wrap and chill for at least 30 minutes until firm.
09 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
10 - Cut the chilled dough log into 1/4-inch thick slices. Place slices on prepared sheets, spacing them 2 inches apart.
11 - Optionally sprinkle cookies with crushed peppermint candies before baking.
12 - Bake for 10 to 12 minutes until edges are set and surfaces lose shine.
13 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
