Preparation

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the egg and peppermint extract to the butter mixture and combine until thoroughly mixed.
• Gradually add the flour into the wet ingredients, mixing until a soft dough forms.
• Divide the dough into two equal portions.
• To one portion of the dough, add a few drops of red food coloring and knead until the dough is vibrant red.
• On a lightly floured surface, roll each portion of dough into a rectangle about 1/4 inch thick.
• Carefully stack the red dough on top of the white dough, pressing gently to ensure they stick together.
• Roll the layered dough into a log, wrap it in plastic wrap, and chill in the fridge for 20-30 minutes.
• Slice the chilled dough log into 1/4-inch thick rounds.
• Use a tree-shaped cookie cutter to cut out the cookies.
• Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are slightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Optionally, decorate with crushed candy canes or colorful sprinkles before serving.