# 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
# How to Make It:
01 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
03 - Add the large egg, pure vanilla extract, and peppermint extract to the creamed butter mixture. Beat until fully combined.
04 - Gradually add the flour mixture, mixing on low speed until a soft dough forms.
05 - Split the dough into two equal portions. Add red gel food coloring to one portion and knead until uniformly colored; leave the other portion plain.
06 - Shape each dough half into a flat rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
07 - Roll out each dough portion separately between sheets of parchment paper to a uniform thickness of 1/4 inch.
08 - Place the red dough layer atop the plain dough layer, remove the top parchment sheet, and gently press the layers together.
09 - Starting from one long edge, roll the dough tightly into a log. Wrap in plastic and chill for at least 30 minutes until firm.
10 - Heat oven to 350°F and line baking sheets with parchment paper.
11 - Slice the chilled dough log into 1/4-inch thick rounds. Arrange rounds on prepared baking sheets spaced 2 inches apart.
12 - Optionally, sprinkle crushed peppermint candies evenly over the cookie slices.
13 - Bake for 10 to 12 minutes until cookie edges are set and surface is no longer shiny.
14 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
