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

Use a rubber spatula to scrape down the sides of the bowl. Add the egg and beat until well combined.

Add the flour and baking powder, and mix on low speed until no streaks of flour remain.

Divide dough in half. Color one half with red food coloring and leave the other plain. Wrap each in plastic wrap and refrigerate for 30 minutes.

After chilling, roll each dough into an 11x7 inch rectangle. Trim edges to straighten.

Place the colored dough on top of the plain dough, and roll each into a long log. Wrap and refrigerate for 1-2 hours or overnight.

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

Place slices on a baking sheet lined with parchment paper, about 1 inch apart. Bake for 9-11 minutes until edges are lightly golden.

Cool cookies on a wire rack before serving.