French Butter Cookies in Your Pressure Cooker
Classic French Butter Cookies baked effortlessly in a pressure cooker — crisp, buttery, and melt-in-your-mouth delicious! Perfect for gifting, snacking, or indulging with tea.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup Butter softened to room temperature
- ½ cup Powdered sugar sifted before measuring
- 1 Egg yolk room temperature
- ½ teaspoon Vanilla extract
- 1 cup + 2 tablespoons All-purpose or cake flour sifted
- ¼ cup Granulated sugar for coating
Instructions
Instructions
- Preheat your pressure cooker with the baking setting or set to 350°F. Line a baking sheet with parchment paper.
- Cream the softened butter and sifted powdered sugar in a bowl until light and fluffy.
- Add the egg yolk and vanilla extract, mix until smooth and well combined.
- Sift in the flour and gently fold to form a soft dough.
- Scoop tablespoon-sized portions, roll into balls and coat each in granulated sugar.
- Place on the parchment-lined tray, spacing them 2 inches apart, and gently press down with a fork.
- Place the tray onto a rack in the cooker to keep it elevated above moisture. Cook under pressure for 12 to 15 minutes after pressure builds.
- Use slow release to avoid steam disrupting the cookies. Let sit on tray 5 minutes.
- Transfer the cookies to a wire rack and let cool completely before serving.
Notes
Store cooled cookies in an airtight jar at room temperature. For longer storage, freeze and thaw at room temp.