Candy Cane Sugar Cookies

I'm a big fan of sugar cookies in general and I think it's a must during the holidays! This recipe is fairly easy to make, it's just really important to follow every step carefully if you want to get good results! I've used vanilla extract simply because I prefer it over peppermint but you can use any flavors you like.  

Yields 30-40 cookies

2 cups flour
1/2 tsp baking powder
1 tsp vanilla extract (Or any flavors you like)
3/4 cup butter
1/2 cup sugar
1 egg
Red food coloring

1. Combine the flour and baking powder in a small bowl. Set aside.
2. In another bowl, cream the butter with the sugar.
3. Incorporate the egg and vanilla extract in the butter mixture and mix with an electric mixer until well combined.
4. Incorporate the flour gradually. Use the electric mixer initially and eventually with your hands. Divide the dough in two. Wrap one half in plastic wrap and keep in the fridge for 2 hours or so.
5. Color the second half with red food coloring. Wrap in plastic wrap and keep in the fridge for 2 hours or so.
6. Pinch off 1 inch round piece of the red dough and roll it out to a 4-5 inches rope. Repeat this step with the white dough.
7. Place the two ropes next to each other and twist. Shape into a candy cane and place on a baking sheet. Repeat step 6-7 with all the dough.
8. Place the cookies in the fridge for 15-20 minutes. It's better to keep the baking sheet in the fridge and place the cookies there as you make them. This is a very important step as it's the only way the cookies will keep their shape while cooking. Preheat the oven to 375F.
9. Take the cookies out of the fridge and cook for 5-7 minutes.