Mix together the flour, salt and baking powder in a bowl. In a separate bowl, cream the butter and sugar with an electric mixer until it becomes light and fluffy. Add the milk, egg, peppermint extract and vanilla, and mix well. Then slowly add the flour mixture and mix until it is just combined.

Shape the dough into a ball, then divide into 3 pieces. Leave one ball white, dye one red with food coloring and the other green with the matcha.

Lightly dust some flour onto your countertop. Pull off a piece of dough from each ball and roll the dough out into 5-6 inch long sausages. Twirl all the colors together, then bend to create a candy cane shape. Trim off the uneven ends with a sharp knife.

Place them on a baking sheet lined with parchment paper, and bake for about 9 minutes at 350F, until lightly golden. Transfer the cookies to cooling racks and allow to fully cool.