In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt until well combined. Set this bowl aside.

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

Add 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract to the creamed mixture and mix on low speed until well combined.

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

Carefully split the cookie dough in half. Leave one half plain and add a few drops of red gel food coloring to the other half, kneading until uniformly colored.

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

Roll each colored dough into rectangles, approximately 10x12 inches and ¼ inch thick.

Stack the red dough rectangle on top of the white dough and roll tightly into a log shape.

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

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

Remove the log from the refrigerator and slice into ¼-inch rounds. Optionally brush with water or egg white before coating.

Bake in the preheated oven for 8-10 minutes, or until edges are golden and centers are set.

Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.