Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 2-3 minutes until light and fluffy.
• Beat in the egg and vanilla extract until fully incorporated and the batter is smooth and creamy.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture and mix until just combined.
• Divide the dough into two equal portions. Leave one portion plain and set it aside.
• Mix the cocoa powder into the second portion of dough until fully integrated.
• Roll out the plain dough between parchment paper into a rectangle about ¼ inch thick.
• Repeat with the chocolate dough, ensuring both rectangles are of similar size.
• Layer the chocolate dough on top of the plain dough, sticky side down.
• Roll the layered dough tightly from one long side to form a log shape.
• Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes.
• Slice the chilled log into ¼ inch thick rounds.
• Place the cookie rounds onto the prepared baking sheets, leaving space between each.
• Sprinkle the tops with colored sugar or crushed peppermint candies if desired.
• Bake the cookies for 10-12 minutes until the edges are lightly golden.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.