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

In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer for about 2-3 minutes until light and fluffy.

Add in 1 large egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of peppermint extract to the creamed mixture. Beat on low speed until combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms.

Divide the dough into two equal parts. Leave one half plain and add 1 tablespoon of red gel food coloring to the other half.

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

After chilling, roll each half into rectangles about 10"x12" with a thickness of 1/4 inch.

Lay the red dough on top of the white dough and gently press together. Roll tightly from one edge to create a log.

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

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

Slice the log into rounds about 1/4-inch thick and place on the baking sheets, spacing about 2 inches apart.

Bake for 8-10 minutes or until the edges are lightly golden.

Cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.