You catch the smell through the steam vent and suddenly you are starving. That cinnamon and apple fragrance kinda hits you from miles away. You can 27t help but peek at your cooker, wondering if it 27s done yet.
It 27s funny how the pressure cooker changes the way you feel about baking. Instead of waiting around and watching cookies in the oven, you get this quick, cozy experience. You sense something special happening behind that sealing ring.
Your mouth waters as the scent grows just a tad stronger. You recall the last time you made these cookies in the oven and felt the same warm pull. But this time, it 27s quicker, kinda more exciting. You just wanna grab one, waffles and all.
The Real Reasons You Will Love This Method
- You get soft, tender cookies fast without waiting forever.
- The pressure cooker keeps moisture inside so apples stay juicy and tender.
- It 27s super easy to clean up since no messy oven trays to scrub.
- Quick release lets you check cookies without overcooking.
- You don 27t have to heat your whole kitchen like with a conventional oven.
All the Pieces for This Meal
- 3 cups + 2 tablespoon (406g) all purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter, room temperature
- 1 cup (207g) sugar, plus 5 tablespoon (65g) for rolling
- ½ cup (112g) brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups diced Granny Smith apples (about 3 apples, peeled)
- 1 ½ tablespoon ground cinnamon
- 1 ¾ teaspoon ground nutmeg
Make sure your butter is soft but not melted. That 27s key for creamy batter. The apples gotta be diced small, so they cook right inside the pressure cooker 27s broth depth. You wanna keep the right moisture without drowning the dough.
The cinnamon and nutmeg add that classic snickerdoodle warmth you expect. Don 27t skip the cream of tartar 2D 2Dit gives the cookies that soft, chewy texture you 27ll love.
The Exact Process From Start to Finish
- First, get your flour, cream of tartar, baking soda, and salt all mixed in a bowl. Set it aside for good.
- In a big bowl, beat the butter with 1 cup sugar and brown sugar till it 27s light and fluffy. This part takes a couple minutes but is worth it.
- Add the eggs one by one, beating well after each. Then stir in the vanilla extract. You 27ll see the batter get smooth and sweet.
- Now slowly add your dry ingredients from step one to the wet mix. Don 27t overmix, just until it 27s all combined.
- Fold in the diced Granny Smith apples gently. You don 27t wanna mash them, just get them spread out evenly.
- Mix 5 tablespoons sugar with 1 teaspoon cinnamon in a little bowl. Scoop out tablespoon-sized dough balls and roll them in this cinnamon sugar mix.
- Place your dough balls inside a heatproof dish that fits inside the pressure cooker. Leave a little room between each so they puff up. Add about an inch of water to the bottom of your cooker and set the dish on the rack inside. Seal the lid with the sealing ring in place.
- Cook on high pressure for 10 minutes then quick release the pressure. Your cookies should be soft in the center but set around the edges.
- Carefully lift out the dish and let the cookies cool a bit before removing. They finish firming up as they cool.
Valve Hacks You Need to Know
- If you want softer cookies, try a natural release for 5 minutes before quick release.
- Always double check your sealing ring is placed right or steam won 27t build properly.
- If your pressure cooker is really tall, use a shallow dish so cookies don 27t get steamed too much.
- Keep your broth depth low - about 1 inch - so cookies steam but don 27t swim in water.
- You can add a little cinnamon directly to the water to add extra aroma during cooking.
What It Tastes Like Fresh From the Pot
Fresh out the pressure cooker these cookies feel sorta pillowy at first bite. The edges are just lightly crisp but inside is soft, even a tad gooey from the apples. You sense all the cinnamon and nutmeg swirl all over your tongue.
The apples bring a juicy refresh that balances the sugar perfectly. It 27s like a cozy fall hug you can eat. You remember why you love snickerdoodle cookies but with this juicy apple twist.
They are still warm and melt in your mouth. Even a little messy, which is kinda the best part. You probably wanna grab a glass of milk or your fave coffee to go with them right away.
Keeping Leftovers Fresh and Ready
- Store cookies in an airtight container at room temp up to 3 days. They stay soft but might firm up a little.
- You can also freeze them for longer storage. Thaw at room temp before eating and they 27ll taste just as good.
- Wrap them individually in plastic wrap before freezing if you wanna grab just one without defrosting all.
- If they get too firm, pop a cookie in the microwave for 10-15 seconds to soften right up.
Keeping them sealed tight helps keep their moisture and that soft texture you worked hard for. Avoid putting them in the fridge since it can dry them out faster.
The FAQ Section You Actually Need
- Can I use other apple types? You could but Granny Smith gives that nice tart contrast. Softer apples might get mushy faster.
- Do I have to add apples? Nah you can skip apples but they really add that fresh twist on classic snickerdoodles.
- What 27s the best way to do the quick release? Use a long utensil or press with a cloth to avoid steam burns. Always release pressure away from your face.
- Why cream of tartar? It helps give the snickerdoodles their signature tang and keeps them chewy.
- Can I double this recipe? Sure, but you gotta use a bigger pressure cooker or do multiple batches.
- How important is the broth depth? It 27s pretty key to have about 1 inch water or broth. Too little and you get no steam, too much and cookies get soggy.
Keeping Leftovers Fresh and Ready The recipe above and tips to keep your apple cinnamon snickerdoodle cookies soft and fresh for days or weeks make sure that every bite stays delicious. Enjoy the cozy flavors easy and quick!
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 27t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Apple Snickerdoodle Cookies in Your Pressure Cooker
Equipment
- 1 Mixing bowl large
- 1 Pressure cooker with sealing ring and rack
- 1 Heatproof dish to fit inside cooker
Ingredients
Main ingredients
- 3 cups + 2 tbsp All purpose flour
- 2 teaspoon Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 cup Sugar plus 5 tablespoon for rolling
- ½ cup Brown sugar
- 2 Eggs large
- 1 ½ teaspoon Vanilla extract
- 3 cups Granny Smith apples peeled and diced
- 1 ½ tablespoon Ground cinnamon
- 1 ¾ teaspoon Ground nutmeg
Instructions
Instructions
- Mix flour, cream of tartar, baking soda, and salt in one bowl and set aside.
- Cream butter with 1 cup sugar and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Add dry ingredients gradually to wet ingredients, mixing just until combined.
- Fold in diced apples gently until evenly distributed.
- Mix 5 tablespoon sugar with 1 teaspoon of cinnamon in a bowl.
- Scoop tablespoon-sized dough balls and roll in the cinnamon sugar mixture.
- Place dough balls in a heatproof dish inside the pressure cooker with 1 inch water below rack.
- Seal pressure cooker and cook on high pressure for 10 minutes, then quick release.
- Remove dish and let cookies cool before transferring.
- Cookies will continue to firm as they cool. Serve warm.
