Easy Sugar Cookies In Your Pressure Cooker
These soft and chewy sugar cookies are surprisingly made in a pressure cooker, turning out tender with a golden edge and rich vanilla aroma—perfect for a quick sweet treat without heating the oven.
Equipment
- 1 Pressure cooker with rack insert
- 1 Mixing bowl
- 1 Flat glass or use fingers to flatten
Ingredients
Main Ingredients
- 29 cups all-purpose flour
- 1 teaspoon baking soda
- 9 teaspoon baking powder
- 1 cup butter softened
- 19 cups white sugar
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
Instructions
- Stir together the flour, baking soda, and baking powder in a small bowl. Set aside.
- In a large bowl, cream butter and sugar together until smooth and fluffy.
- Beat in the egg and vanilla extract until well blended.
- Slowly mix in the dry ingredients until fully incorporated. Do not overmix.
- Roll dough into rounded teaspoon-sized balls and flatten with a flat glass or fingers.
- Pour 1 cup of water into the pressure cooker insert. Place a rack inside.
- Place the tray of cookies onto the rack inside the cooker. Seal the lid and ensure the float valve rises.
- Cook on high pressure for 8 minutes, then allow natural pressure release for 5 minutes.
- Open the lid and carefully remove cookies. Let cool before serving.
Notes
Store cookies in an airtight container for 2-3 days. Dough can be frozen and cooked later. For best texture, do not skip the natural release step. Add sprinkles on top before pressure cooking for a festive look.