Add vinegar to ¼ cup milk, stir and set aside.

Preheat the oven to 350F. Line baking sheets with parchment paper.

Cream together in a large bowl sugar and butter. Add egg, peppermint and vanilla until incorporated. Blend in milk/vinegar mixture.

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

Add dry ingredients to the wet ingredients and mix until dough forms.

Divide dough into two. Add red food coloring to one half and mix until food coloring is incorporated thoroughly.

Spoon 2 - 1 tablespoon portions of dough, 1 from each colored dough and roll into 5 inch ropes. Twist the red and white ropes together, lightly pinch the ends together and bend into a candy cane shape. Place on a sheet pan; bake 10 canes per sheet.

Lightly brush candy canes with 1 tablespoon of milk. Sprinkle each candy cane with white sanding sugar.

Bake for 10-11 minutes. Until the bottom starts to lightly brown. Cool for 5 minutes on the pan and then transfer to a cooling rack to completely cool.