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

In a large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Beat one large egg into the mixture, followed by 1 teaspoon of vanilla extract and ½ teaspoon of peppermint extract.

Gradually add the dry ingredients, mixing on low speed until just combined.

Divide the dough into two halves; keep one plain and mix red gel food coloring into the other half.

Wrap both dough halves in plastic wrap and chill for at least 30 minutes.

On a floured surface, roll out both halves into rectangles measuring approximately 10x12 inches and about ¼ inch thick.

Stack the red dough on top of the plain dough and roll into a tight log.

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

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

Brush the log with water or egg white, then roll in coarse sugar or crushed peppermint candies, and slice into ¼-inch rounds.

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