Whisk together all dry ingredients (except sugar) until well combined, set aside.
In a stand mixer, cream together butter and sugar until smooth and fluffy.
Add in eggs, one at a time, beating well between each addition. Add peppermint extract, and mix until well incorporated and smooth.
Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
Divide dough into 3 balls - 2 larger balls of about the same size, and one smaller ball (about half the size of the other two)
Add food colouring to the balls - red to one of the larger ones, white to the other (optional), and green to the smallest. Knead in until colouring is evenly incorporated in each dough ball.
Wrap dough balls - separately - in plastic film, chill for 1 hour.
Preheat oven to 375F, line cookie sheets with parchment paper
Divide each dough ball into 4 equal pieces, and each of those 4 pieces into 4 pieces. You should have 16 pieces of each colour.
Following your choice of directions in the post, roll the dough balls out into thin logs, cut in half, and roll into candy cake cookies. Place on prepared baking sheets as you finish them.
Bake cookies for 10-12 minutes, or until golden brown on the bottom.
Once completely cool store in an airtight container until serving.