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

In a large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Beat in 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of peppermint extract into the creamed mixture until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, about 1-2 minutes.

Split the dough in half, wrap one half in plastic wrap and add red gel food coloring to the other half and mix by hand until evenly incorporated.

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

Roll both portions of dough into rectangles measuring 10x12 inches and 1/4 inch thick.

Stack the red rectangle on top of the plain rectangle and carefully roll into a log.

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

Preheat your oven to 375°F (190°C), slice the chilled dough log into 1/4-inch rounds and place on a lined baking sheet.

Bake for 8-10 minutes, then allow to cool before transferring to a wire rack.