# Ingredients:
→ 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
# Instructions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully combined.
04 - Gradually add the flour mixture on low speed, mixing until a soft dough forms.
05 - Divide the dough in half; add red gel food coloring to one portion and knead until evenly colored, leaving the other half plain.
06 - Shape each dough half into a rectangle, wrap in plastic wrap, and chill for 30 minutes.
07 - Roll each dough portion separately between parchment paper to approximately 1/4 inch thickness.
08 - Stack the red dough over the plain dough, remove the top parchment, and gently press together.
09 - Roll the layered dough tightly starting from a long side into a log. Wrap and chill for at least 30 minutes until firm.
10 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
11 - Slice the chilled log into 1/4-inch thick rounds and arrange them on prepared baking sheets with 2 inches spacing.
12 - Optionally, sprinkle crushed peppermint candies on top of each cookie.
13 - Bake cookies for 10 to 12 minutes, until edges are 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.
