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

In a large mixing bowl, blend 1 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.

Add 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of peppermint extract, beating until smooth.

Gradually incorporate the dry flour mixture into the wet ingredients at low speed until a soft dough forms.

Divide the dough in half, keeping one half plain and adding red gel food coloring to the other half.

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

Roll out both halves into rectangles, about 10x12 inches and 1/4 inch thick. Align and press them together.

Starting from one edge, tightly roll the aligned dough into a log shape and chill for another 2 hours.

Preheat your oven to 375°F (190°C). Slice the dough log into uniform 1/4-inch rounds and bake for 8-10 minutes until edges are lightly golden.

Transfer cookies to a wire rack to cool completely before enjoying or decorating.