Chewy Maple Cinnamon Cookies Pressure Cooker Recipe
These chewy maple cinnamon cookies are packed with comforting fall flavors and cooked to soft perfection using your pressure cooker — a sweet treat in every bite!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie & Glaze Ingredients
- 1 cup Unsalted butter melted and cooled
- 1½ cups Light brown sugar packed
- ⅓ cup Maple syrup
- 1 teaspoon Vanilla extract
- ½ teaspoon Maple extract
- 1 Large egg
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Powdered sugar optional, for glaze
- ½ teaspoon Vanilla extract optional, for glaze
- 2-3 tablespoons Heavy cream optional, for glaze
Instructions
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, combine melted butter, brown sugar, maple syrup, vanilla extract, maple extract, and egg. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Gradually fold the dry mixture into the wet ingredients just until combined. Do not overmix.
- If desired, fold in white chocolate chips or chopped nuts at this stage.
- Portion dough into 3 tablespoon-sized balls, place on baking sheets 2 inches apart, and flatten gently.
- Bake cookies for 12-14 minutes, until edges are golden and centers are set but soft.
- Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Video
https://youtube.com/watch?v=MVIMO9d9HXM%3Ffeature%3Doembed
Notes
For thinner cookies, reduce chill time. For thicker cookies, chill for at least one hour. To glaze, mix powdered sugar, vanilla, and cream and drizzle or spread as desired.