Peppermint Swirl Cookies

Ingredients:

• 2 cups premium flour + extra for work
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 165 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 tsp peppermint extract
• 1/4 tsp red food coloring
• 1/4 tsp green food coloring
• Coarse crystal sugar, for sprinkling

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg, vanilla, and mint extracts and beat until smooth. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium-high and knead the dough.
2. Divide the dough into 3 pieces. Return one piece to the bowl; mix in red food coloring with a mixer until the dough is evenly colored. Mix green food coloring into another piece of dough. Leave the last piece as is. Place each piece of dough on a separate piece of plastic wrap and form into a 10 cm square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
3. Lightly flour 1 piece of dough and roll it out between two sheets of parchment paper into a 22 x 30 cm rectangle. Repeat with the remaining dough. Refrigerate the rectangles to set, about 30 minutes.
4. Carefully remove the top sheet of parchment from each piece of dough. Place the plain dough on top of the red dough; peel off the parchment. Flip the green dough over and place it on top of the plain dough; peel off the parchment. Cut the stack in half crosswise. Roll each half along the long edge into a tight roll, using the parchment as a guide. Transfer to a baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
5. Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Trim the ends of each roll; slice the rolls into 0.5 cm-thick slices and arrange them on the prepared baking sheets. Sprinkle with coarse sugar. If the dough is too soft to work with, refrigerate it for 15-30 minutes.
6. Bake, rotating the baking sheets halfway through, until the cookies are firm, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.