# 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
# Method steps:
01 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
03 - Add egg, vanilla extract, and peppermint extract to the butter mixture; beat until fully combined.
04 - Gradually add the flour mixture on low speed, mixing until a soft dough forms.
05 - Split dough into two portions; knead red gel food coloring into one half until evenly colored, leaving the other half plain.
06 - Shape each portion into rectangles, wrap in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough portion separately between parchment paper to approximately 1/4-inch thickness.
08 - Stack the red dough onto the plain dough, remove the top parchment, and press gently to adhere layers.
09 - Roll up the stacked dough starting from a long edge into a tight log, wrap tightly, and chill for at least 30 minutes to firm.
10 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
11 - Cut chilled log into 1/4-inch thick rounds and arrange on prepared baking sheets spaced 2 inches apart.
12 - Optionally, sprinkle crushed peppermint candies over each cookie.
13 - Bake for 10–12 minutes until edges are set and cookies lose their shine.
14 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
