Apple Snickerdoodle Cookies in Your Pressure Cooker
These pressure cooker apple snickerdoodle cookies are pillowy soft, full of cozy cinnamon and nutmeg, and bursting with juicy apple chunks. Ready faster than your classic oven version and perfect for fall indulgence!
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.
Notes
For slightly softer cookies, allow 5 minutes natural release before quick releasing. Add cinnamon to the steaming water for more fragrance.