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, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract to the creamed mixture, beating on low until incorporated.

Gradually add the whisked dry ingredients, mixing on low just until the dough comes together.

Divide the dough in half; leave one half plain and color the other half with red gel food coloring.

Wrap each half in plastic wrap and refrigerate for at least 30 minutes.

Roll each colored dough into a rectangle measuring about 10x12 inches and about 1/4 inch thick.

Layer the red dough on top of the plain dough, roll tightly into a log, and chill for at least 2 hours.

Preheat your oven to 375°F (190°C).

Slice the chilled dough log into 1/4-inch rounds and place on prepared baking sheets, spaced 2 inches apart.

Bake for 8-10 minutes until edges are lightly golden and centers remain soft.

Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.