# Components:
→ 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 in a large bowl with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Incorporate egg, vanilla extract, and peppermint extract into the creamed mixture and beat until combined.
04 - Gradually add the flour mixture on low speed, mixing until a soft dough forms.
05 - Separate dough into two halves; knead red gel food coloring into one portion until uniformly colored, leaving the other plain.
06 - Shape each half into a rectangle, wrap with plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough portion between sheets of parchment paper to a 1/4-inch thickness.
08 - Place the red dough atop the plain dough, remove top parchment, and gently press layers together.
09 - Starting from a long edge, roll the dough tightly into a log, wrap, and chill for at least 30 minutes to firm.
10 - Heat oven to 350°F and line baking sheets with parchment paper.
11 - Cut the chilled log into 1/4-inch rounds and arrange on baking sheets, spacing 2 inches apart.
12 - Optionally, sprinkle crushed peppermint candies over the cookies.
13 - Bake for 10 to 12 minutes until the edges are set and cookies lose their shiny surface.
14 - Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
