Mini Sugar Cookies with Sprinkles in Your Pressure Cooker
These soft and chewy mini sugar cookies with colorful sprinkles are quick to make in your pressure cooker and perfect for any celebration!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 135 g All-purpose flour
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter melted
- ⅔ cup Granulated sugar
- 1 Large egg room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract optional
- 33 g Sprinkles not nonpareils
Instructions
Instructions
- Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth.
- Add egg, vanilla extract, and almond extract if using. Whisk thoroughly.
- Gradually mix dry ingredients into wet ingredients until just combined. Gently fold in sprinkles.
- Cover dough and chill for 1 hour. Then scoop 1 teaspoon portions and roll into balls.
- Place dough balls on a plate, refrigerate for 15 more minutes.
- Place balls 1 inch apart on baking sheet, bake for 8-10 minutes until edges turn golden.
- Cool for 5 minutes on sheet before transferring to wire rack.
Notes
Cookies stay soft for days when stored in airtight container. Freeze for longer storage and thaw at room temperature for fresh texture.