# 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)
# Directions:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and peppermint extract until fully combined.
04 - Gradually mix the dry ingredient blend into the wet mixture until just incorporated.
05 - Split the dough evenly into two portions; tint one portion with red gel food coloring by kneading until evenly colored, leaving the other plain.
06 - Roll each dough half between parchment sheets into 9x13 inch rectangles about 1/4 inch thick.
07 - Refrigerate both dough rectangles for 30 minutes until firm.
08 - Remove top parchment from each piece, place the red dough rectangle over the plain one, align edges, and press gently.
09 - Starting from the longer side, use the parchment to tightly roll the dough into a log shape.
10 - Wrap the log in parchment and chill for at least 1.5 hours until firm.
11 - Optionally, roll the chilled log in crushed candy canes to create a festive edge.
12 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
13 - Cut the log into 1/4-inch rounds and place them one inch apart on baking sheets.
14 - Bake for 10 to 12 minutes until the edges just begin to turn golden.
15 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
