# Components:
→ 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)
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl and set aside.
02 - Beat softened butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
03 - Add egg, vanilla extract, and peppermint extract to the butter mixture and mix until fully combined.
04 - Gradually add the dry ingredients into the wet mixture, mixing until just combined.
05 - Divide dough evenly into two portions.
06 - Knead red gel food coloring into one portion of dough until color is evenly distributed; leave the other plain.
07 - Roll each dough portion between parchment paper into rectangles roughly 9 by 13 inches, about 1/4 inch thick.
08 - Refrigerate both dough rectangles for 30 minutes until firm.
09 - Remove top parchment and place the red dough over the plain dough, aligning edges and gently pressing together.
10 - Using the parchment paper, roll dough tightly from the long edge into a log.
11 - Wrap the log in parchment and chill for at least 1.5 hours until firm.
12 - Optionally, roll the chilled log in crushed candy cane pieces for a decorative coating.
13 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
14 - Slice the log into 1/4-inch rounds and arrange on prepared baking sheets spaced 1 inch apart.
15 - Bake for 10 to 12 minutes until edges begin to turn golden.
16 - Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
