Prepare the Dough

1. Beat the butter and sugar on medium-high speed until the sugar is dissolved and creamy.
2. Add the eggs and flavored extract to the butter and beat until all ingredients are well incorporated. Then, in a small glass dish, dissolve the baking soda in the milk and add to the mixture, beating until combined.
3. Finally, add the salt followed by the flour 1 cup at a time,  and mix until a stiff dough forms.
4. Divide the dough into 2 equal-sized balls. Remove one-half of the dough and set aside. Dye the other half red using your mixer until it’s mostly combined, then use your hands if needed to fully combine the color.

Assemble

1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
2. Use a small cookie scoop to portion out the dough, starting with the uncolored dough first. Once all the dough is portioned out, proceed to shape.
3. To shape, gently roll the ball of dough in between your hands to smooth out the surface, then roll each one into a 6-inch long rope. Place the two ropes next to each other and then gently twist them together. Roll the rope again until it’s about 7-7.5 inches long, give the rope a gentle twist again, then bend the top over to shape the candy cane. Place on the prepared baking sheet 2 inches apart from each other.
4. Bake one tray at a time at 350° for 9-11 minutes just until the bottoms turn slightly brown. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.