Ingredients:

  • 225g unsalted butter, softened
  • 200g granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp peppermint extract
  • 384g all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 1 tsp red gel food coloring

Instructions:

  1. Cream the butter and sugar in a stand mixer on medium-high speed for approximately 3 minutes until pale, light, and aerated.
  2. Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until the mixture is fully emulsified and resembles thick frosting.
  3. Sift together the all-purpose flour, baking powder, and sea salt. Turn the mixer to the lowest setting and gradually incorporate the dry ingredients just until the last streaks of flour disappear.
  4. Divide the dough into two equal portions. Leave one portion plain. Return the second portion to the mixer and add the red gel food coloring, mixing until the color is uniform.
  5. Roll each portion of dough between sheets of parchment paper into rectangles of equal size. Layer the red dough on top of the white dough.
  6. Tightly roll the stacked dough into a log starting from the long edge. Wrap the log in parchment paper and flash-chill in the freezer for 30 minutes to firm the butter.
  7. Preheat your oven to 350°F (175°C). Use a sharp chef's knife or unscented dental floss to slice the chilled log into 1/4-inch thick rounds.
  8. Place cookies on a parchment-lined baking sheet and bake for 12 minutes, or until the edges are set but not browned. Cool completely on a wire rack.