Cream the softened butter and granulated sugar together until fluffy and light in color.

Mix in the egg, vanilla extract, and peppermint extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually blend the dry ingredients into the butter mixture until a soft dough forms.

Divide the dough into two equal halves. Tint one half with red gel food coloring until vibrant.

Roll out each half of the dough between two sheets of parchment paper into equal rectangles, approximately 1/4 inch thick. Chill the rolled dough for about 20 minutes.

Layer the red dough over the white dough, carefully peel off the top parchment paper, then roll the stack tightly into a log.

Wrap the log in plastic wrap and chill for 1 hour (or freeze for 30 minutes) for easier slicing.

Slice the log into 1/4-inch thick cookies and place them on lined baking sheets.

Bake at 350°F (175°C) for 8–10 minutes.

Allow them to cool on the sheet for 5 minutes before transferring to a wire rack.