# What you 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)
# Steps to follow:
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, about 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and peppermint extract until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
05 - Divide the dough evenly into two portions. Knead red gel food coloring into one portion until uniformly colored; leave the other plain.
06 - Roll each dough half between parchment sheets into rectangles approximately 9 by 13 inches and 1/4 inch thick.
07 - Refrigerate both dough rectangles for 30 minutes until firm.
08 - Remove top parchment from each dough. Place the red dough rectangle atop the plain one, aligning edges and gently pressing them together.
09 - Starting from the long edge, carefully roll the layered dough into a tight log using parchment paper.
10 - Wrap the log in parchment and chill for at least 1.5 hours until firm.
11 - If desired, roll the chilled log in crushed candy canes to coat the edges.
12 - Preheat oven to 350°F. Line baking sheets with parchment paper.
13 - Cut the log into 1/4-inch thick rounds and place on prepared sheets, spacing cookies 1 inch apart.
14 - Bake for 10 to 12 minutes, until edges just begin to turn golden.
15 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
