How to make candy cane sugar cookies

• Mix the butter with powdered sugar and vanilla until fluffy - mix for several minutes.
  230 g butter, 150 g powdered sugar, 1 teaspoon vanilla
  
• Add the egg, one tablespoon of flour, and mix briefly.
  1 egg
  
• Add part of the flour and mix until combined.
  375 g wheat flour - all-purpose
  
• If the mixture becomes too thick, change the mixer attachments to dough hooks.
  
• Add the rest of the flour in portions and mix until combined.
• Divide the dough into two equal portions - it's best to weigh them - mine each had 400 g.
• Set aside one portion of dough and wrap it in plastic wrap.
  
• Add red food coloring to the remaining dough and mix thoroughly.
  
• Wrap the red dough in plastic wrap and place both doughs in the refrigerator for about an hour - to chill.
  
• Divide the chilled dough into small portions - for me, it was 40 pieces of each color - keep them in the refrigerator.
  
• Take a few pieces of each color - roll them into balls, then into elongated ropes.
  
• Intertwine one light and one red rope.
  
• Gently roll the dough so that the ropes combine into one piece.
  
• Arrange the cookie on the prepared baking sheet, shaping it like a candy cane - leave slight gaps.
• Bake the candy cane cookies in an oven preheated to 180 degrees (top/bottom heat mode) for about 11-13 minutes.
• After baking, cool the cookies and only then carefully remove them from the baking sheet (they are still slightly soft at first).