# 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)
# Method:
01 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
03 - Add the large egg, vanilla extract, and peppermint extract to the butter mixture and beat until combined.
04 - Gradually mix the dry ingredients into the wet mixture until just incorporated.
05 - Split the dough evenly into two portions.
06 - Knead red gel food coloring into one portion of the dough until evenly tinted, leaving the other portion plain.
07 - Roll each dough portion between parchment paper into 9x13 inches rectangles about 1/4 inch thick.
08 - Refrigerate both dough rectangles for 30 minutes until firm.
09 - Remove top parchment from each dough rectangle. Place the red dough on top of the plain dough, aligning edges and gently pressing together.
10 - Using the parchment, roll the layered dough tightly from the long edge into a log shape.
11 - Wrap the log in parchment and chill for at least 1.5 hours until firm.
12 - Roll the chilled log in crushed candy cane pieces for a decorative edge if desired.
13 - Preheat oven to 350°F and line baking sheets with parchment paper.
14 - Cut the log into 1/4-inch thick rounds and place them 1 inch apart on the baking sheets.
15 - Bake the slices for 10-12 minutes or until edges begin to turn golden.
16 - Cool the baked cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.
