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

Using an electric mixer, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar in a large mixing bowl for about 3-5 minutes.

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

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

Carefully split the dough in half, leaving one half plain and mixing red gel food coloring into the other half.

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

Roll out the white dough on a floured surface into a 10x12 inch rectangle. Repeat with the red dough.

Layer the red dough on top of the white dough and roll tightly from one of the long sides.

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

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

Remove the chilled dough log from the refrigerator and coat the outside with water or beaten egg white, then roll in coarse sugar or crushed peppermint candies.

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

Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.