Lemon Sugar Cookies in Your Pressure Cooker
Soft, buttery lemon sugar cookies baked to perfection in the pressure cooker, topped with a zesty lemon frosting. Simple ingredients, quick prep, and bursting with flavor.
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- ¾ cup Butter softened
- 1 cup Sugar
- 2 Eggs
- 1 ½ teaspoons Lemon juice fresh
- 1 tablespoon Lemon zest
- 2 ½ cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter for frosting, softened
- 4 cups Powdered sugar
- 1 dash Salt for frosting
- 1 tablespoon Lemon zest for frosting
- 2 tablespoons Lemon juice fresh, for frosting
- 1-2 tablespoons Milk if needed, for frosting
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a big bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add lemon juice and zest.
- In another bowl, whisk flour, baking powder, and salt.
- Slowly add the dry mix to the wet ingredients, stirring gently to combine.
- Drop tablespoons of dough onto the parchment lined sheet, spaced evenly.
- Bake for 8-10 minutes until edges are just barely golden.
- Let cookies cool completely on a rack.
- For frosting, beat butter until creamy, then add powdered sugar, salt, lemon zest, lemon juice and a splash of milk if needed for smoothness.
- Spread or pipe frosting onto cooled cookies. Enjoy!
Notes
Store in an airtight container. Use a slice of bread inside the container to retain moisture. Freeze unfrosted cookies for longer storage. Thaw before frosting.