Prepare Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Cream Butter and Sugar: In a large bowl, cream butter and sugar together with an electric mixer for 3-5 minutes until light and fluffy.

Incorporate Egg and Extracts: Beat in egg, vanilla extract, and peppermint extract until blended.

Combine Mixtures: Gradually introduce dry ingredients into the wet mixture and mix on low until just combined.

Divide and Color Dough: Divide the dough in half, add red gel food coloring to one half, and mix until uniform.

Chill First: Wrap dough pieces in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll Dough: Roll out plain dough into a rectangle, then repeat with colored dough.

Layer and Roll: Stack red dough on plain dough and roll tightly into a log, pressing out air pockets.

Chill Second Time: Wrap the dough log in plastic and chill for at least 2 hours.

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

Slice and Bake: Slice chilled dough into ¼-inch rounds, place on baking sheets, and bake for 8-10 minutes until edges are golden.

Cool: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.