In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined. Set aside.

In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3-5 minutes.

Add 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract to the butter mixture; mix on low speed for 1-2 minutes until fully incorporated.

Gradually add the flour mixture into the wet ingredients, mixing on low speed just until combined.

Divide the dough in half, leaving one half plain. Add a few drops of red gel food coloring to the other half and fold it in until the dough is vibrant.

Wrap each half of the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Roll each colored half of the dough into rectangles measuring about 10 by 12 inches on a lightly floured surface.

Stack the plain dough on top of the red dough and roll from one long side into a tight log.

Wrap the log in plastic wrap and chill in the fridge for at least 2 hours.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Once chilled, slice the log into 1/4-inch rounds and optionally roll in coarse sugar or crushed peppermint candies.

Place sliced cookies on the prepared sheets, spacing them 2 inches apart, and bake for 8-10 minutes.

Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.