Combine dry ingredients by sifting flour, salt and baking powder together. Set aside.
In a large bowl, cream butter and sugar together. Add egg, milk, vanilla and peppermint extracts and continue beating until combined. Gradually add dry mixture, beating until well mixed. Divide dough in half and add red food coloring to half of dough.
Cut off 2 pieces of wax paper, each about 24” long to use as a size gauge. Sprinkle generously with powdered sugar. Take the white dough, and using a rolling pin or your fingers, form a large rectangle about 1/4-inch thick on one of the pieces of wax paper. Use more powdered sugar as you roll the dough to keep it from sticking. Repeat with the red dough on the other sheet of wax paper.
Place the red dough on top of the white dough by flipping the wax paper side up. Trim evenly. Carefully roll the dough into a tight log mending tears as they appear.
Place sprinkles on flat surface and roll your cookie log in the sprinkles patting them to help them adhere. Wrap tightly in plastic wrap and place in refrigerator to chill for at least 2 hours.
Preheat oven to 375 degrees. Prepare cookie sheets by lining with parchment paper.
Remove dough from refrigerator, unwrap and, using a very sharp knife, slice dough into 1/3”-1/2” wide slices. Place on prepared cookie sheets about 2” apart. Bake 10-15 minutes.
Remove to wire rack and let cool.
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