In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until evenly combined.

In a large bowl, use an electric mixer to cream 1 cup of softened unsalted butter and 1 cup of granulated sugar on medium speed until light and fluffy.

Beat in 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well blended.

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

Divide the cookie dough in half; keep one portion plain and mix red gel food coloring into the second half.

Wrap both portions of dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out each chilled dough portion into rectangles measuring approximately 10x12 inches.

Layer the red dough on top of the plain dough, gently pressing them together, then roll the layered dough into a tight log.

Wrap the log tightly in plastic wrap and return it to the fridge to chill for at least 2 hours.

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

Slice the chilled log into 1/4-inch rounds and arrange them on the prepared baking sheets.

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