# 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:
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, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and peppermint extract to the butter mixture and continue beating until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
05 - Split dough into two equal portions. Knead red gel food coloring into one portion until uniformly colored; leave the other portion plain.
06 - Shape each portion into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
07 - Roll each dough piece separately between parchment paper to a thickness of about 1/4 inch (0.6 cm).
08 - Stack the red dough atop the plain dough, remove the top parchment, then gently press layers together.
09 - Starting from a long edge, roll the layered dough tightly into a log. Wrap securely and chill for at least 30 minutes until firm.
10 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
11 - Cut the chilled dough log into 1/4-inch rounds and arrange on prepared sheets spaced about 2 inches apart.
12 - Sprinkle crushed peppermint candies over cookies if desired.
13 - Bake for 10 to 12 minutes until edges are set and surface loses its shine.
14 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
