That first hiss from the cooker tells you something good is happening. You spot the steam start to dance and swirl as the pressure build kicks in. It's like your kitchen just got a little more exciting all of a sudden.
You sense the sealing ring start doing its thing, locking all that broth depth inside. It’s kinda comforting, knowing the cooker’s working hard so your cookies come out just right. No need to hover by the oven, y’all.
With each steam cue, you feel the anticipation rise. While this recipe mostly sticks to the oven for the bake, the pressure cooker helps you get every ingredient mixed and ready with no fuss. It’s sweet Christmas vibes in the air, and you’re about to make some candy cane deliciousness.
Why This Recipe Works Every Single Time
- Butter softens just right, making dough super easy to mix.
- Combining granulated and powdered sugar gives cookies a perfect texture.
- Vanilla and peppermint extracts balance sweetness with a cool peppermint kick.
- Two dough colors twist to create that iconic candy cane look.
- The baking powder helps the cookies stay tender, not tough.
- Crushed candy canes on top add a crispy candy crunch.
- Simple steps that kids can help with make it super fun and engaging.
All the Pieces for This Meal
- 1 cup of butter, softened so it mixes easily without lumps
- 1 cup of granulated sugar for sweetness and structure
- ¼ cup of powdered sugar, making cookies soft and a little tender
- 1 teaspoon vanilla extract to bring warmth to the peppermint punch
- 1 teaspoon peppermint extract for that refreshing candy cane flavor
- 1 egg to bind everything together
- 2 ½ cups all purpose flour, the base that holds it all
- 1 teaspoon baking powder so cookies don’t get too dense
- ½ teaspoon salt to brighten flavors and deepen taste
- Red gel food coloring, 2 tablespoons granulated sugar and 2 tablespoons crushed candy canes for the finishing touch
How It All Comes Together Step by Step
First, you preheat the oven to 375°F and line a baking sheet with parchment paper. It’s simple but sets you up perfect so your cookies won’t stick.
Next, you cream together butter, granulated sugar, and powdered sugar in a big bowl until the mix is light and fluffy. This part takes a bit of muscle but it’s worth it.
Add the egg, vanilla extract, and peppermint extract to the mix. Stir it real good till everything’s blended smooth.
In another bowl, whisk together flour, baking powder, and salt. This is your dry mix ready to meet the wet stuff.
Slowly add the dry ingredients to the wet bowl and stir till a dough forms. You might wanna use your hands here, it feels good!
Split dough in half and add red gel food coloring to one part. Mix that till the red is even and bright. Now you got two colors ready.
Roll a small piece plain dough and a small piece red dough into 4-inch ropes. Twist ‘em together like you’re braiding hair, then shape the top of the twist to look like a candy cane.
Put your candy cane cookies on the sheet, space ‘em just right. Bake for 8 to 10 minutes until the edges get golden. Let cool on baking sheet 2 minutes before moving to a wire rack to finish cooling.
Valve Hacks You Need to Know
When you hear that first hiss, close the pressure cooker’s valve right away to lock in that broth depth. This keeps the flavors intense.
If you wanna speed up your prep, use natural release instead of quick release. The residual steam finishes off the cooking gently.
Keep an eye on the sealing ring for cracks or dirt before each use. A fresh, clean ring keeps your cooker sealing perfectly tight.
Don’t forget to watch your steam cues closely. Changes in steam sound or pressure build tell you if the cooker’s working right or if something needs fixing.
The Flavor Experience Waiting for You
Right when you bite into these, the buttery softness meets a cool peppermint breeze. It’s like y’all just stepped into a winter wonderland.
The subtle vanilla hum in the background keeps things warm and cozy without stealing the candy cane spotlight.
Crunchy candy cane bits on top surprise your teeth with bursts of sweet, minty crisp. It’s a festive texture twist you didn’t expect but glad you got.
Colors swirl bright red and pale dough, and you know you’re eating a cookie that's as fun to see as it is to taste.
How to Store This for Later
You wanna keep these cookies fresh longer? Store them in an airtight container at room temp for up to 5 days. It helps keep that crunch alive.
If you need longer storage, pop cookies in the fridge inside a sealed container. They’ll last a couple weeks but might get a little softer.
For more long-term saving, freeze cookies in a freezer bag. Thaw at room temp before eating and get that peppermint flavor back in full swing.
Your Most Asked Questions Answered
- Can I use a different extract instead of peppermint? Sure, vanilla or almond extracts work, but peppermint makes it feel like Christmas.
- Why mix two sugars? Granulated helps with structure, powdered keeps things soft and less grainy.
- Can kids help with this recipe? Heck yes! They’ll love twisting dough ropes and picking candy canes to crush.
- Do I really need to preheat the oven? Yep, it’s key for even baking and making sure cookies come out just right.
- What’s natural release and why use it? Instead of quick letting out pressure, natural release lets steam reduce slowly, keeping food moist and tender.
- How do I know if my sealing ring is good? Look for cracks or brittleness. If ring’s a mess, replace it so your pressure cooker seals tight every time.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Kid Friendly Candy Cane Cookies Recipe
Equipment
- 1 Mixing bowl Large bowl for dough mixing
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup Granulated sugar
- 2 tablespoons Granulated sugar reserved for topping
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 1 Egg
- 2 ½ cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- Red gel food coloring
- 2 tablespoons Crushed candy canes for topping
Instructions
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, 1 cup granulated sugar, and powdered sugar until light and fluffy.
- Add egg, vanilla extract, and peppermint extract. Mix until well incorporated.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry mixture gradually into the wet mixture and combine until dough forms.
- Divide dough in half. Add red gel food coloring to one half and mix until evenly colored.
- Wrap each dough color in plastic wrap and refrigerate for 4 hours.
- Roll a teaspoon of each colored dough into 5-inch ropes. Twist together and form into candy cane shapes.
- Place on cookie sheet and bake for 8–10 minutes.
- Remove from oven and sprinkle immediately with topping mixture of crushed candy canes and 2 tablespoons sugar.
- Cool cookies on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
