In a mixer, beat butter on medium to high speed for 30 seconds. Add granulated sugar and baking powder and beat for another 30 seconds, scraping sides of bowl occasionally.

Beat in eggs, milk, and vanilla until well combined.Add flour and mix until combined.

Remove the dough from the bowl and pour onto a piece of parchment paper or other clean surface. Use a knife to divide dough in half and return one half back to the bowl.

Add enough red food coloring to achieve the color you like for your candy canes. Mix until all of the food coloring is incorporated.

Wrap each half in parchment paper and refrigerate covered dough for about 2 hours or overnight.

Preheat oven to 375°

Remove the dough from the fridge, and use a 1 tablespoon scoop to portion out each color of dough until you have a bunch of little dough mounds to work with. 

Using your hands, roll one white and one red dough (separately) into a long noodle shape, roughly 6 inches long. 

Twist the two colors together to give it a candy cane look and create a hook at the top. Dip the side that faces up into sanding sugar or clear sugar sprinkles. 

Place 6 on a parchment lined baking sheet at a time and bake for about 7 minutes. The tops should appear to be dry and the bottoms should just barely be starting to turn light brown on the edges.