In a bowl, whisk together the sugar, eggs, and salt until well combined.
Pour in the sunflower oil and mix thoroughly.
Sift the flour, baking powder, and vanillin into the wet ingredients. Mix and knead until a smooth dough forms.
Divide the dough into two equal halves.
Add the cocoa powder to one half of the dough and knead until it is fully incorporated and the dough is evenly colored.
Take small pieces of both the plain and cocoa dough. Roll each piece into a thin rope. Twist one plain rope and one cocoa rope together, then shape the twisted log into a candy cane.
Place the shaped cookies on a baking sheet lined with parchment paper and sprinkle them evenly with sugar.
Bake in a preheated oven at 180°C for 10 minutes.
Cook it hands-free.
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