Red Velvet Crinkle Cookies in the Pressure Cooker
Soft, chocolaty red velvet crinkle cookies with a sugar-crusted crackle finish—baked to perfection right inside your pressure cooker in just minutes.
Equipment
- 1 Pressure cooker with rack and parchment lining
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon red gel food coloring
- 1 ½ tablespoon milk
- ¾ cup white chocolate chips
- ½ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
Instructions
- Whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Cream butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and red gel food coloring.
- Gradually add dry mixture into the wet ingredients until combined.
- Cover dough and chill in the fridge for at least 1 hour.
- Prepare pressure cooker with 1 inch broth in bottom and insert rack lined with parchment paper.
- Roll dough into tablespoon-sized balls and coat in granulated and powdered sugar mix.
- Place on rack, seal pressure cooker, and cook on high pressure for 10 minutes.
- Perform quick release carefully to avoid steam burns.
- Let cookies cool before serving to allow crinkles to set.
Notes
Freeze dough balls ahead for easy next-time baking. Use gel food coloring for best color and chill dough before rolling for defined crinkles.