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.

In a large mixing bowl, cream 1 cup of softened unsalted butter with 1 cup of granulated sugar for about 2-3 minutes until light and fluffy.

Add in 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract to the creamed mixture and beat well on low speed.

Gradually add the dry ingredients mixture to the wet: mix on low speed until a cohesive dough forms.

Divide the dough in half; keep one half plain and to the other half, add a few drops of red gel food coloring and knead gently.

Wrap each half of the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out each dough into rectangles measuring about 10x12 inches and 1/4 inch thick.

Layer the red dough on top of the plain dough; gently press down and roll into a log.

Wrap the rolled log tightly in plastic wrap and chill in the refrigerator for another 2 hours.

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

Slice the chilled log into 1/4-inch rounds; brush with water or beaten egg white, then roll in coarse sugar or crushed peppermint candies.

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

Let the cookies cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.