Preheat the oven to 350°F (175°C).

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg, peppermint extract, and vanilla extract until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Divide the dough in half. Add red food coloring to one half and mix until desired color is achieved.

On parchment paper, form a rectangle with each dough color. Layer one dough on top of the other and roll them up like a jelly roll.

Wrap the dough roll in plastic wrap and chill in the refrigerator for at least 30 minutes.

Once chilled, slice the dough into ¼ inch thick rounds and place on a lined baking sheet.

Sprinkle crushed candy cane on top if desired. Bake for 10-12 minutes or until the edges are slightly golden.

Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.