Prepare the Cookie Dough

• In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
• Add the egg and vanilla extract, mixing until smooth.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture.
• Mix in the milk until a soft, manageable dough forms.

Divide and Color the Dough

• Divide the dough into three equal portions.
• Leave one portion plain, color the second portion red, and color the third portion green using gel food coloring.
• Knead each portion gently until the colors are evenly distributed.
• Wrap the dough portions separately and refrigerate for 30–45 minutes.

Shape the Twisted Cookies

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Take a small piece of red dough and an equal-sized piece of plain or green dough.
• Roll each piece into a rope about 5 inches long.
• Place the ropes side by side and gently twist them together.
• Curve the twisted dough into a spiral, candy-cane shape, or loose Christmas wreath.
• Repeat with the remaining dough, leaving about 2 inches between cookies on the baking sheets.

Add the Decoration

• Lightly roll the shaped cookies in granulated sugar if desired.
• Sprinkle with holiday sprinkles, gently pressing them into the dough so they stay in place.

Bake the Cookies

• Bake for 10–12 minutes, or until the edges are just set and the bottoms are lightly golden.
• Avoid overbaking to keep the cookies tender and preserve their festive colors.
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Finish and Serve

• Once completely cooled, drizzle with melted white chocolate if desired.
• Allow the chocolate to set before serving.
• Arrange the twisted Christmas cookies on a festive platter or package them in holiday cookie boxes.