In a medium bowl, whisk together the flour, baking powder and salt.
In a bowl of a stand mixer or a large bowl, beat together the sugar and butter until light and fluffy.
Beat in the milk and extracts until well combined.
Add the egg and beat well.
Gradually add the flour mixture until well blended.
Divide the dough in half.
Place half of the dough in a separate bowl and color with food coloring.
Cover both bowls with plastic wrap and then place them in the refrigerator to chill for at least 4 hours.
Remove from the refrigerator and preheat the oven to 375 degrees F.
Line the baking sheets with parchment paper or a silicone mat.
For each candy cane, scoop 1 rounded tablespoon of each color of dough and then roll each into a 6 inch rope.
Place a white rope next to a red rope, pressing together slightly and then lightly twist by holding each end and turning.
Place on the prepared cookie sheet and then curve the top to form the cane.
Bake 8-10 minutes or until the cookies are set and lightly browned.
Remove from the oven and cool on a wire rack.
Store in an airtight container.