# List of Ingredients:
→ 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
# Step-by-Step Directions:
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 until light and fluffy, about 2 to 3 minutes.
03 - Add egg, vanilla extract, and peppermint extract to the creamed mixture and beat until fully combined.
04 - Gradually blend the dry ingredients into the wet mixture until just combined.
05 - Split dough evenly in half; tint one portion with red gel food coloring by kneading until uniformly colored, leaving the other plain.
06 - Between parchment sheets, roll each dough portion into 9-by-13-inch rectangles approximately 1/4 inch thick.
07 - Refrigerate both rectangles for 30 minutes until firm.
08 - Remove top parchment sheets; place red dough over the plain dough, aligning edges and pressing gently.
09 - Using parchment paper, roll the layered dough from the long edge tightly into a log shape.
10 - Wrap the dough log in parchment and refrigerate for at least 1.5 hours until firm.
11 - Optionally, roll the chilled log in crushed candy cane pieces for decorative edges.
12 - Heat oven to 350°F. Line baking sheets with parchment paper.
13 - Cut the log into 1/4-inch thick rounds and place on baking sheets spaced 1 inch apart.
14 - Bake for 10 to 12 minutes or until edges begin to turn golden.
15 - Allow cookies to cool on baking sheets for 5 minutes; then transfer to wire racks to cool completely.
