# What you'll need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 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 teaspoon vanilla extract
08 - 1/2 teaspoon peppermint extract
→ Coloring & Decoration
09 - Red gel food coloring
10 - 1/2 cup crushed candy canes (optional)
# Method:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and peppermint extract until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Divide the dough evenly into two portions.
06 - Tint one portion of dough with red gel food coloring, kneading until evenly colored; leave the other portion plain.
07 - Roll each dough half between parchment paper into rectangles approximately 9 by 13 inches and about 1/4 inch thick.
08 - Chill both dough rectangles for 30 minutes until firm.
09 - Remove top parchment from each dough rectangle, place the red dough over the plain one, aligning edges, and press gently to adhere.
10 - Starting from the long edge, tightly roll the combined dough into a log using the parchment paper to assist.
11 - Wrap the dough log in parchment and chill for at least 1 hour 30 minutes until firm.
12 - Optionally, roll the chilled log in crushed candy canes for a decorative edge.
13 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
14 - Slice the dough log into 1/4-inch thick rounds and arrange on prepared baking sheets, spacing 1 inch apart.
15 - Bake for 10 to 12 minutes or until the edges just begin to turn golden.
16 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks until completely cooled.
