Preheat oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
In a mixing bowl, beat butter and sugar until light and fluffy, 2-3 minutes. Add peppermint extract and egg whites and mix until incorporated.
Reduce mixer speed to low and add in flour just until incorporated.
Remove 1-2 tablespoons of batter to a small bowl and add food coloring.
Put 1 tablespoon of plain batter on the baking mat and spread into a 4-6" oval. You want it very thin!
With a toothpick drag some of the colored batter across the cookie to make diagonal stripes.
Bake at 350°F for about 7 minutes, until the edges just begin to turn golden brown. Watch carefully! If the cookies are overbaked they will not roll.
Remove from the oven and let sit for about 30-45 seconds. Remove a cookie from the pan and roll around a chopstick, wooden spoon handle, etc. to make a thin tube. You need to work quickly before the cookies harden.
Let cool on a cooling rack.
Optional: melt the white chocolate or candy melts and dip one end of the cookie in it or tilt the cookie and pour it inside rolling to coat the inside of the cookie.