You catch the smell through the steam vent and suddenly you are starving. That sweet aroma kinda sneaks up on you, hints of cherry and almond teasing your nose. It's the kinda telling sign that something delicious is going on inside your pressure cooker.
You remember how baking in a pressure cooker works different than the oven. It builds pressure real quick, which loosens up flavors and speeds up the whole baking process. That float valve starts to wiggle and you know your cookies are getting that perfect bake without overcooking.
You spot the little steam cues and realize this ain't your regular cookie bake day. It's fast, steamy, and you just gotta wait a few more minutes before you'll be tasting those sweet Cherry Almond bites. The anticipation is kinda half the fun, don't you agree?
What Makes Pressure Cooking Win Every Round
- Pressure cooking traps steam real good, so flavors infuse quick and deep. Check out our Classic Crockpot Pierogi Casserole with Kielbasa for another dish where pressure and heat create tender deliciousness.
- The float valve signals when pressure build is just right for perfect baking. Similar to how you know your Crispy Mashed Potato Fries are done, watch those small signs!
- It keeps moisture in, so your cookies stay soft with a chewy edge. Moisture control is also key in a Sweet Potato Honeybun Cake for that perfect texture.
- Quick release helps you avoid overcooking by dropping pressure fast once done. This is like stopping your Cheesy Kielbasa Hashbrown Casserole just at the right moment for ooey gooey perfection.
- You don’t need a big oven or expensive setup for fresh-baked treats.
- Broth depth is sorta like the water level under your pot, important for even cooking.
- Steam cues let you peek when it’s time without lifting the lid too soon.
The Complete Shopping Rundown
First up, grab that 12 ounce jar of maraschino cherries. You gotta dice them small and pat dry so your cookies don’t get soggy.
Next, unsalted butter melts best for your dough—half a cup should do.
Granulated sugar and brown sugar bring the perfect contrast of sweet and rich flavor, three quarters cup and quarter cup each.
Get one large egg to hold everything together real nice.
Pure almond extract amps up the nuttiness, just one teaspoon is enough.
Don’t forget two teaspoons of maraschino cherry juice for extra cherry punch.
Vinegar adds a soft tang that helps activate the baking soda, so one teaspoon is your winner there.
Baking soda and kosher salt, half a teaspoon both, keep things rising and balanced.
All-purpose flour, one and three quarter cups, forms that sturdy cookie base.
Make sure your parchment paper is ready to line your baking sheet for hassle-free cleanup.
Your Complete Cooking Timeline
Step one, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper so cookies won't stick.
Step two, melt that butter and mix it together with your granulated and brown sugars until smooth and kinda creamy.
Step three, add in the egg, almond extract, cherry juice, and vinegar. Mix everything good until all combined.
Step four, in a separate bowl, whisk baking soda and kosher salt. Then gradually stir this dry mix into the wet stuff until it’s fully incorporated. No lumps needed here.
Step five, fold in those diced cherries gently so they don’t smash.
Final step, drop tablespoon-sized dough balls onto the prepared sheet spaced about two inches apart. Bake them for 10 to 12 minutes till edges turn lightly golden. Let them chill about five minutes before moving to a rack to finish cooling down.
Quick Tricks That Save Your Time
- Dice your cherries a day ahead and pat them dry to save prep time later.
- Measure out all ingredients before you start, it keeps your flow smooth and stress-free.
- Use a cookie scoop so all cookies come out the same size and bake evenly.
- Quick release your pressure cooker to stop cooking immediately once timer’s done—no need to overthink it.
- For more time-saving tips, check out our Easy Marinated Cheese Appetizer with Salami & Olives that’s quick and packs a flavorful punch.
That First Bite Moment
When you take that first bite, you notice the soft chew with just a tiny crispy edge. It’s kinda like the best hug from a cookie.
The cherry bits pop with sweetness, a little tang that makes your taste buds smile big.
The almond extract lingers softly, giving your mouth a warm nutty afterglow that plays real nice with the cherries.
The aroma still hangs in the air and you catch yourself sneaking another, no regrets here.
Keeping Leftovers Fresh and Ready
First, store those cookies in an airtight container at room temp so they stay chewy for days.
If you gotta keep them longer, pop them in the fridge but bring to room temp before eating to get that softness back.
Freezing works good too. Wrap cookies individually in plastic wrap and store in a freezer bag. Thaw at room temp when ready.
Use parchment paper layers between cookies to keep them from sticking if stacked.
The FAQ Section You Actually Need
Can I substitute fresh cherries instead of maraschino? Fresh cherries have more moisture and might make dough soggier, so it’s best to stick to maraschino for this recipe.
What’s broth depth and why does it matter? Broth depth means water level in the pressure cooker. Enough water creates steam that cooks cookies evenly without burning the bottom.
How do I know when the pressure cooker’s ready? Watch for the float valve to rise. That means pressure build is enough to start cooking proper.
Can I skip the vinegar? Vinegar helps activate baking soda so your cookies rise right. Skipping it might make cookies denser.
What’s quick release, and when do I use it? Quick release drops pressure fast by opening the steam valve. Use it after cook time to stop cookies from overbaking.
Can I use these cookies as sandwich cookies? Totally! Let them cool completely and spread your fave filling between two cookies for a tasty treat.
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.
Cherry Almond Cookies in Your Pressure Cooker
Equipment
- 1 Mixing bowl medium to large
Ingredients
Cookie Dough Ingredients
- 1 jar (12 oz) Maraschino cherries diced and patted dry
- 0.5 cup Unsalted butter melted
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 Egg large
- 1 teaspoon Almond extract pure
- 2 teaspoons Maraschino cherry juice
- 1 teaspoon Vinegar white or apple cider
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Kosher salt
- 1.75 cups All-purpose flour
Instructions
Cookie Baking Instructions
- Preheat oven to 350°F and prepare baking sheet with parchment paper.
- Melt butter and mix with granulated and brown sugar until creamy.
- Add egg, almond extract, cherry juice, and vinegar. Mix until well combined.
- Stir in baking soda and kosher salt, then gradually mix in flour until just combined.
- Gently fold in diced maraschino cherries.
- Scoop tablespoon-sized dough balls onto baking sheet spaced 2 inches apart.
- Bake 10–12 minutes or until edges are lightly golden.
- Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool.
- Store in airtight container once fully cooled.
