My 12 Best Christmas Cookie Recipes
These Christmas cookies are tender, melty, and bake up perfectly in your pressure cooker—perfect for saving oven space this season!
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar classic sweetener
- ½ cup brown sugar packed
- 2 large eggs beat well
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips optional
- ½ cup chopped walnuts optional
- sprinkles optional, for decoration
Instructions
Instructions
- Preheat your pressure cooker to low steam setting.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually blend dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips and walnuts if using.
- Drop dough by tablespoons onto a lined rack or tray that fits your pressure cooker.
- Seal the cooker, set the float valve, and cook on high pressure for 10–12 minutes.
- Let the pressure release naturally for several minutes before unsealing.
- Carefully remove the cookies and cool before serving.
Notes
Let cookies cool before decorating with sprinkles. Store in airtight container up to 3 days.