# Ingredient List:
→ 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 Steps:
01 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Using an electric mixer, beat unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
03 - Incorporate the egg, vanilla extract, and peppermint extract into the creamed mixture; beat until fully combined.
04 - Gradually add the flour mixture on low speed, mixing until a soft dough forms.
05 - Divide the dough evenly; add red gel food coloring to one half and knead until evenly colored, leaving the other half uncolored.
06 - Shape each dough half into a rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough portion between parchment paper to approximately 1/4-inch thickness in a rectangle shape.
08 - Place the red dough sheet atop the plain dough sheet, remove the top parchment, and press gently to adhere the layers together.
09 - Starting from a long edge, roll the layered dough tightly into a log, wrap in plastic wrap, and chill for at least 30 minutes until firm.
10 - Preheat the oven to 350°F and line baking sheets with parchment paper.
11 - Cut the chilled dough log into 1/4-inch thick rounds and arrange them on the prepared sheets, spaced two inches apart.
12 - Optionally, sprinkle crushed peppermint candies over the cookie slices before baking.
13 - Bake for 10 to 12 minutes until edges are just set and surface loses its shine.
14 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
