The pressure builds and you start counting down minutes until you eat. You catch that moment when the steam cues you that things are heating up inside your cooker. It’s kinda a thrill watching those little signals of pressure build as you wait for that perfect bake.
Time slips by faster than you expect cause you’re already hungry thinking about the yummy stuff you gonna enjoy soon. You recall how butter and sugar blended to that fluffy pillow of dough before you even started. That feeling? Sweet anticipation mixed with impatience, dang it.
Then the quick release comes and you’re there staring right at what you made. You notice the golden edges and smell that warm vanilla glow like a hug from an old friend. You gotta love how a slow release or natural release can change the texture and mood of your cookies and desserts. It’s almost better watching it cool down and wondering if you can sneak a bite early.
Why This Recipe Works Every Single Time
- You got the perfect combo of butter and oil for soft but not greasy texture.
- Sugars mix well to give that balanced sweet without being too sharp.
- Vanilla and eggs blend to add richness that holds everything together real good.
- Flour, baking soda, and cream of tartar make cookies rise and spread just right.
- The dough is easy to handle so you don’t stress about sticky or dry messes.
- Pressure cooker steam cues help keep baking steady so you don’t burn or undercook.
Your Simple Ingredient Checklist
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoon vanilla
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Optional sprinkles or lemon zest for blueberry twist
You gotta make sure your butter is softened cause cold butter won’t cream properly. The oils blend in so the cookies stay moist while getting that lovely crumb. Granulated sugar and powdered sugar work together to balance texture and sweetness in a way that feels just right when you bite in.
The eggs add moisture and that binding power. Vanilla throws in warm notes that fill the whole kitchen smell. Flour and leavening stuff like baking soda and cream of tartar build the structure to make these cookies rise and fluff enough but still keep a little chew. Maybe toss in lemon zest if you wanna go blueberry style or some colored sprinkles if you want flair.
The Full Pressure Cooker Journey
Step one is preheat your cooker lid by running some plain hot water for a few minutes to avoid sticking. Then you mix up the dough like usual, creaming butter, oils, and sugars until fluffy. Beat in eggs one at a time and then vanilla.
Next, whisk your dry mix separately with flour, baking soda, and cream of tartar. Slowly add dry to wet and stir just till combined, no overmixing. Drop rounded tablespoons on parchment that fits into your steamer rack inside the cooker.
Set your pressure cooker to bake mode if it has it or use low pressure to mimic slow heat. You’re gonna set a timer for about 10 minutes to bake. Watch the pressure build with those steam cues, it’s kinda neat.
When timer’s done, go for a quick release so steam doesn’t keep cooking. Take out your cookie tray carefully. You’ll notice the edges just golden, and centers still soft.
Set cookies on wire racks to cool, maybe natural release for 5 minutes before fast removal makes the edges nicer. This step is key to getting that perfect texture that makes these Amish Sugar Cookies big fat and soft.
Don’t rush the cooling or you might lose that texture. After they set, you can wrap ’em up or get creative with other flavors like strawberry or lemon blueberry variations!
Quick Tricks That Save Your Time
- Use parchment paper cutouts that fit your pressure cooker rack for easy cleanup.
- Make dough the night before and keep it chilled so dropping cookies is super quick.
- Double the batch and freeze half so you can pop ’em in whenever the craving hits.
These little hacks keep you sane in the kitchen and speed up the whole process so you get to eating faster. Plus, you gotta admit, chilling dough helps flavors settle better and texture firms up so no mess on your hands.
What It Tastes Like Fresh From the Pot
Dang, the smell alone gets your mouth watering. There’s that warm vanilla sweetness that wraps around you like a cozy blanket. You catch the hint of butter richness hanging in the air.
On biting, you notice the edges have a light crisp but inside is soft and tender with just right chew. Each cookie melts yet holds its shape like it’s saying, "Gotta savor me."
The sugar balances out so it’s never too sweet, perfect for dunking in your tea or coffee. You also get these little pockets of flavor from cream of tartar that add a slight tanginess, kinda unexpected but so good.
Overall, it feels like a treat straight from an Amish kitchen, wholesome and real, made with care and meant to share with folks you love.
Keeping Leftovers Fresh and Ready
- Store cookies in an airtight container at room temp for up to 5 days so they keep their softness.
- Pop in the fridge wrapped tight for about a week, but bring to room temp before serving to get that tender feel back.
- Freeze in freezer bags with parchment between layers for up to 3 months, then thaw overnight on counter before munching.
It’s real handy cause you can plan ahead and never run out. Just make sure you don’t stack fresh and cold cookies or those crispy edges might show up. Separate with layers or parchment.
Also, warming ’em a bit in microwave for 10 seconds brings back that freshly baked vibe. No shame in snacking like this.
What People Always Ask Me
- Q How do I prevent cookies from sticking in the cooker?
A Use parchment paper or silicone mats plus a little butter on them before dropping dough. - Q Can I use whole wheat flour instead?
A You can but expect a denser and less fluffy cookie, still delicious just different vibe. - Q What’s the best way to do quick release without burning myself?
A Use tongs and a thick cloth to open steam valve carefully, keep face away. - Q Can I add nuts or fruit bits?
A Totally, toss ’em in with the dry stuff or sprinkle on top before cooking. - Q What if my cookies come out too soft?
A Let ’em cool longer on the rack, sometimes they just need that bit of extra time. - Q Can I double the recipe easily?
A Yep, just keep an eye on cooker’s space and adjust cooking time by a couple mins if needed.
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.
Amish Sugar Cookies
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup Vegetable or canola oil
- 1 cup Granulated sugar
- 1 cup Powdered sugar
- 2 Eggs large
- 2 teaspoon Vanilla
- 4 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
Instructions
Instructions
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs and vanilla.
- In another bowl, whisk together the flour, baking soda, and cream of tartar.
- Add dry ingredients to wet in two additions, stirring just until combined. Do not overmix.
- Line the pressure cooker steamer rack with parchment and drop rounded tablespoons of dough onto it.
- Set cooker to bake mode or low pressure for 10 minutes to bake cookies through steam.
- Do a quick release and carefully remove the cookie tray.
- Cool cookies on wire racks. Let sit 5 minutes before serving.
