Put the flour, corn starch and salt into a bowl. Mix evenly with a whisk.
Prepare another bowl to add room temperature butter. Mix until creamy texture.
Add the powdered sugar into step 2's bowl to mix in. Then add the vanilla extract.
Add step 1's flours into the bowl. Mix well with a spatula until no longer floury, and mix together.
Divide the dough into half, and put one dough into a bowl. Pour the food coloring in the centre of the dough. Mix it evenly by folding the dough.
Wrap each dough with plastic wrap, and rest in a fridge for 30 min to 1 hour.
Preheat the oven to 175℃. Take 5 g of each dough, and roll each piece into about 10 cm long sticks. Place 2 colors of sticks to put together.
Twist the sticks, and bend one edge to shape into a candy cane. Line the cookies on a baking sheet lined with parchment paper.
If it's difficult to twist, then make 2 colors of 5 cm length sticks like step 7, and combine them like the photo of step 7.
Twist and roll it out to make one stick. Then shape it into to a candy cane.
Bake for 12-14 minutes in the preheated oven. The left cookie is the one made by twisting it, and the right cookie is the one made using step 10.
These are 3 colors version with green food colouring.
When making 3 colours, take 4 g each and roll into stick shape, line them all together to twist.
It's a bit hard to show 3 colours evenly, but it's cute anyway!
Story Behind this Recipe
I got the candy cane shape idea from an American recipe website, so I made it with my favorite cookie batter called "melting moment" which is equivalent to snowball cookies in Japan I think. This cookie is so delicious! If you can't shape it well, roll it up into balls and simply bake!
The dough is not easy to roll out, so do not make it too small, or it will break after baking. I recommend making the stick thick. If the cookies brown too much, the coloring won't turn out as cute, so be careful not to over bake! Please try this with your favorite cookie batter.