Coffee Cake Cookies in the Pressure Cooker That Will Blow Your Mind
A soft, chewy cookie with cinnamon and brown sugar crumb topping made faster in your pressure cooker—no oven drying, just golden perfection!
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric
Ingredients
Cookie Dough
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 ¾ cups all-purpose flour
Crumb Topping
- ½ cup flour
- ⅓ cup brown sugar
- 1 ½ teaspoon cinnamon
- 1 pinch salt
- 4 tablespoons butter soft
Glaze
- 1 cup powdered sugar
- 1 sprinkle cinnamon
- 1-2 tablespoons milk
Instructions
Instructions
- Prepare the pressure cooker with sealing ring in place. Preheat oven to 350°F for finishing touch.
- Cream butter, brown sugar, and sugar until light and fluffy. Mix in egg, egg yolk, and vanilla.
- Whisk together baking powder, baking soda, salt, and cinnamon. Gradually mix into wet ingredients along with flour and cornstarch.
- Form dough into balls and press indent in center. Mix crumb topping and press into indent of each dough ball.
- Place cookie sheet on trivet inside pressure cooker. Cook on high pressure for 10 minutes.
- Perform quick release, let cookies sit covered for a few more minutes, then remove to cool.
- Once cool, drizzle with glaze made from powdered sugar, milk, and cinnamon.
- Enjoy your soft and chewy Coffee Cake Cookies fresh or store for later.
Notes
You can freeze these cookies or the dough for later baking. Glazing just before serving helps maintain texture.