Beat the butter and maple syrup together in a stand mixer using the paddle attachment (or alternatively using a hand beater or whisk) until smooth and creamy. Add the flour and beat until a cookie dough forms, scraping down the sides as needed. Turn the dough out onto a piece of parchment paper or cutting board. Roll the dough into a ball and then split the dough in half. Add half of the dough back into the stand mixer and add 1 teaspoon of red beet powder. Mix on low speed until the powder is fully incorporated into the dough and the dough is a soft red-ish pink color. Wrap both halves of dough in plastic wrap and chill the dough in the refrigerator for 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll 1 tablespoon of the non-colored dough evenly into a log about 10 inches in length. Next, roll 1 tablespoon of the beet colored dough out into a log the same length. Gently twist the dough pieces together and bend the dough to create a hook at the top making a candy cane shape.Place the candy cane cookie on the baking sheet and repeat this process until all the dough is used up. Bake the cookies in the oven for 18-20 minutes. Let the cookies cool completely and dust with powdered sugar if desired.