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

Cream together 1 cup softened butter and 1 cup granulated sugar using an electric mixer for 3-5 minutes until light and fluffy.

Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract to the creamed mixture. Beat until smooth.

Gradually mix in dry ingredients on low speed until just combined.

Divide the dough and leave one part white; color the other with red gel food coloring until well combined.

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

Roll out the dough to a rectangle (10x12 inches) on a floured surface.

Layer the red dough on top of the white dough and roll into a tight log.

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

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

After chilling, brush the log with water, roll in coarse sugar or crushed candies, and slice into 1/4-inch rounds.

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