Christmas Cookie Box Pressure Cooker Recipe
A festive variety of cookies and treats made easier and more delicious using the pressure cooker method—perfect for holiday gifting and sharing.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- vanilla extract to taste
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans
- ½ cup dried cranberries
- ½ cup crushed Biscoff cookies
- ¼ cup mini chocolate chips
- ¼ cup powdered sugar for dusting
- assorted food coloring optional for macarons
- vegan hazelnut cheesecake filling
- instant pot dulce de leche
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream the butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Slowly combine dry ingredients with the butter-sugar mixture just until incorporated.
- Gently fold in pecans, dried cranberries, crushed Biscoff cookies, and mini chocolate chips.
- Scoop tablespoon-size cookie dough onto baking sheets.
- Bake for 10–12 minutes, until edges are golden.
- Transfer cookies to wire racks to cool completely.
- Dust with powdered sugar once cooled.
- Fill macarons with vegan hazelnut cheesecake filling and allow to mature for 24–48 hours before serving.
- Arrange all treats in holiday boxes and store appropriately depending on type.
Notes
Store cookies in airtight containers. Refrigerate cheesecake fillings. Freeze brownies and cranberries for extended storage.