# 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 flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat unsalted butter and granulated sugar in a large bowl 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 combined.
04 - Gradually mix the dry ingredients into the wet mixture until just incorporated, avoiding overmixing.
05 - Divide dough evenly into two portions. Add red gel food coloring to one portion, kneading until uniformly colored; leave the other plain.
06 - Roll each dough portion between parchment paper into rectangles approximately 9 by 13 inches and 1/4 inch thick.
07 - Chill both dough rectangles for 30 minutes until firm.
08 - Remove top parchment from both dough layers. Place the red dough layer atop the plain dough, aligning edges and pressing gently.
09 - Starting from the long edge, tightly roll the layered dough using parchment paper to form a log.
10 - Wrap the dough log in parchment paper and chill for at least 1.5 hours until firm.
11 - Optionally, roll the chilled log in crushed candy canes for a festive edge.
12 - Preheat oven to 350°F and line baking sheets with parchment paper.
13 - Slice the chilled log into 1/4-inch rounds and place on the prepared sheets spaced about 1 inch apart.
14 - Bake for 10 to 12 minutes until edges begin to turn golden.
15 - Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
