# 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
10 - 1/2 cup crushed peppermint candies or candy canes (optional)
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 to 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 equal portions; knead red gel food coloring into one half until evenly tinted, leaving the other half plain.
06 - Shape both dough portions into rectangles, wrap individually in plastic, and refrigerate for 30 minutes.
07 - Roll each dough portion separately between parchment paper into approximately 1/4-inch thick rectangles.
08 - Place the red dough atop the plain dough; remove the top parchment and gently press together.
09 - Starting from one long edge, tightly roll the combined dough into a log, wrap in plastic, and chill for at least 30 minutes until firm.
10 - Preheat oven to 350°F; line baking sheets with parchment paper.
11 - Cut the chilled dough log into 1/4-inch thick rounds; arrange them on prepared baking sheets spaced 2 inches apart.
12 - Optionally sprinkle crushed peppermint candies over each cookie slice.
13 - Bake for 10 to 12 minutes, until edges are set and cookies lose their glossy surface.
14 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
