# 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 (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 - Incorporate the egg, vanilla extract, and peppermint extract into the butter mixture. Beat until fully blended.
04 - Gradually add the flour mixture while mixing on low speed until a soft dough forms.
05 - Separate dough into two equal portions. Add red gel coloring to one half and knead until evenly colored; leave the other half plain.
06 - Shape each portion into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough portion between parchment paper into rectangles approximately 1/4 inch thick.
08 - Place the red dough atop the plain dough, remove the top parchment, and gently press together.
09 - Roll the stacked dough tightly from the long edge into a log, wrap snugly, and refrigerate for at least 30 minutes until firm.
10 - Preheat oven to 350°F and line baking sheets with parchment paper.
11 - Cut chilled dough log into 1/4-inch thick rounds and place on prepared sheets spacing 2 inches apart.
12 - Optionally sprinkle the cookies with crushed peppermint candies.
13 - Bake for 10 to 12 minutes until edges are set and surface is no longer glossy.
14 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
