Steam curls up from the valve and your stomach starts talking back. You can almost smell those sweet baked goods even before you take the lid off. The float valve doing its thing, keeping all that goodness locked inside, teasing you with the promise of something delicious.
You remember the first time you tried Makeda's cookies. They got this tender pull that makes you wanna swoon—not too dry, not too soft. It's that perfect balance you just can’t get with plain old oven baking alone. Whenever you taste them, you kinda feel the world stopping for a bit.
Cooking them in the pressure cooker might feel a little weird at first. Butter, sugar, flour? Yeah, this combo is old school but putting it under that sealing ring and letting the broth depth do its job changes the game. The slow release helps keep those edges just right and brings out that homemade vibe that makes Makeda’s cookies shine.
Why Your Cooker Beats Every Other Pot
- Your pressure cooker locks in heat super well, so every cookie bites into warm, moist perfection.
- The float valve shows you when that cozy pressure is inside, no guesswork needed.
- That sealing ring keeps all that buttery steam trapped, which means the dough stays tender and cooks evenly.
- By using broth depth or just a little water trick, you get consistent steam that makes a tender pull that ovens struggle with.
- Quick slow release lets you avoid overcooking, keeping those edges lightly golden and soft center intact.
Your Simple Ingredient Checklist
- 2 cups of all-purpose flour: the backbone of this cookie, gotta have it right.
- 1 cup unsalted butter (softened): you want it soft so it mixes perfectly with sugar.
- ½ cup granulated sugar: brings that sweet punch you expect from cookies.
- ½ teaspoon salt: just enough to bring balance but not overpower.
- 1 teaspoon vanilla extract: that little somethin’ that makes cookies feel warm and inviting.
You might think it’s a short list but each player is important. The sugar and butter cream up real nice, so getting the butter soft before you start is key. And vanilla? Don’t skip it, no matter what.
Flour is your structure. Salt brings out the sweetness and rounds flavors. Together they make up the dough that’s gonna hold the cookie shape under pressure. It’s simple but perfect.
Your Complete Cooking Timeline
- Step 1: Start by creaming the softened butter with sugar in a big bowl. You wanna get it light and fluffy. This is where the sugar starts dissolving and mixing in good.
- Step 2: Add your vanilla extract and mix it well so every bit of dough knows it’s there for the party.
- Step 3: Slowly add your flour and salt, mixing until you get a soft dough you can roll with your hands. Careful not to overmix or it gets tough.
- Step 4: Shape your dough into little balls or whatever shape you dig. Arrange them on your ungreased baking sheet ready to bake.
- Step 5: Now here’s the twist for cooker fans. Put a small amount of water at the bottom of your pressure cooker to get the right broth depth. Place a trivet inside, then put your baking sheet on that. Close the lid, make sure sealing ring is set, float valve ready.
- Step 6: Cook on high pressure for about 25-30 minutes. When done, do a slow release of pressure to keep them perfect. Let cookies cool on a wire rack before you dive in.
Smart Shortcuts for Busy Days
- Use pre-softened butter you keep ready in the fridge so you don’t gotta wait before cooking.
- Mix dry ingredients in advance and store them in a jar for quick combo mixing later.
- Roll cookie dough right onto parchment paper to speed clearing up after cooking.
- Freeze cookie dough balls ahead and pop ’em right in when you’re ready for fresh-baked treats.
- Use the steam valve to keep an eye instead of opening the cooker too often—it saves time and heat.
When You Finally Get to Eat
You notice that first bite feels soft but flakey. The edges have this delicate golden touch that is just right. It’s like the cookies got a gentle hug from all that pressure cooker steam.
The butter flavor is rich and real, never greasy. That vanilla scent stays lingering in the air and your mouth, making you wanna grab another almost immediately.
The texture is what gets you though. It’s tender enough to pull apart with your fingers just like good old Makeda’s and it melts slightly while chewing.
You realize why people talk about these cookies being the best. It’s not just the flavor but the way they feel. It’s like eating a warm memory.
Your Leftover Strategy Guide
- Store cookies in an airtight container at room temperature if you plan to eat them in the next 2 days. This keeps that tender pull and avoids drying out.
- For longer keeping, wrap cookies tightly in plastic wrap then store in the fridge. It thickens up texture a bit but keeps flavor fresh.
- You can freeze cookies in a sealed bag for up to a month. Let thaw at room temp before munching so they soften back up nicely.
Everything Else You Wondered About
- Can I use salted butter instead of unsalted? Yep, just skip adding extra salt in the recipe then.
- What if my float valve doesn't pop up? That means your cooker isn't at pressure yet. Double check sealing ring is in place and lid is locked tight.
- Why slow release pressure after cooking? It keeps cookies from getting tough and maintains that tender pull you love.
- Do I gotta grease my baking sheet? Nope, these cookies usually don't stick so you’re good without it.
- Can I add chocolate chips? Definitely! Toss them in with flour mixture before shaping dough to add a fun twist.
- Is it okay if cookies look a little pale? Yeah, that’s normal with pressure cooker baking. The gentle steam cooks them softly, so the taste still shines through.
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.
There’s a reason why people say that Makeda's cookies are the “Best in the World”.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker With trivet
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Instructions
- Start by creaming the softened butter with sugar in a big bowl until light and fluffy.
- Add the vanilla extract and mix well.
- Slowly add flour and salt, mixing until a soft dough forms. Do not overmix.
- Shape dough into balls or desired shapes and arrange on ungreased baking sheet.
- Place a small amount of water in the pressure cooker with a trivet. Put baking sheet on trivet, seal lid and ensure float valve is set.
- Cook on high pressure for 25–30 minutes. Perform a slow release of pressure.
- Let cookies cool on a wire rack before serving.
