In the bowl of a stand mixer with the paddle attachment add the sugar, butter, vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.

Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.

Add the flour and baking powder and mix together on low speed until no streaks of flour are visible.

Divide the dough in half. Add the red food coloring to one half and mix until uniform.

Form each colored dough into rectangles, wrap in plastic wrap, and chill for 30 minutes.

Roll out each dough half into 11x7 inch rectangles. Form layers, place one red on top of the natural dough and vice versa, then roll into logs.

Wrap logs in plastic wrap and refrigerate for 1-2 hours or overnight.

Preheat oven to 350°F. Slice logs into ¼ to ½ inch thick cookies.

Place sliced cookies on baking sheet lined with parchment. Bake for 9-11 minutes until edges are light brown.

Allow cookies to cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.