Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.

Add the eggs and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, blending until just combined.

Divide the dough in half. Add crushed candy canes to one half and mix thoroughly. In the other half, add red food coloring if desired, blending until the color is uniform.

Line a baking sheet with parchment paper. Using a tablespoon, scoop a small portion of each dough color and roll them into logs of equal length.

Twist the two logs together gently to form a swirl, then cut each log into 1-inch pieces.

Place the swirled pieces on the baking sheet, leaving space between each cookie, and bake for 10-12 minutes until lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.