# 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)
# Step-by-Step Guide:
01 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
02 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
05 - Split the dough evenly into two separate portions.
06 - Knead red gel food coloring into one portion until the color is uniform; leave the other portion plain.
07 - Roll each portion between sheets of parchment paper into rectangles measuring approximately 9 by 13 inches and 1/4 inch thick.
08 - Refrigerate both dough rectangles for 30 minutes to firm up.
09 - Remove the top parchment from each dough sheet. Layer the red dough over the plain dough, pressing edges gently to adhere.
10 - Using the parchment, roll the layered dough tightly from the long side into a log shape.
11 - Wrap the dough log in parchment paper and chill for at least 1.5 hours until firm.
12 - Optionally, roll the chilled log in crushed candy cane pieces for a festive edge.
13 - Heat the oven to 350°F and line baking sheets with parchment paper.
14 - Cut the dough log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheets.
15 - Bake for 10 to 12 minutes or until the edges just begin to turn golden.
16 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
