Slice and Bake Cookies and More Pressure Cooker Delights
These buttery slice and bake cookies are crisp on the outside, soft within, and made effortlessly using your pressure cooker for preparation and traditional oven baking. Holiday-perfect with bursts of vanilla and sprinkles.
Equipment
- 1 Pressure cooker for dough prep
- 1 Parchment paper for baking sheet
Ingredients
Cookie Dough
- 1 cup Unsalted butter softened
- ½ cup Sugar
- ¼ cup Light brown sugar tightly packed
- 1 Egg yolk large
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract optional but tasty
- 2 ¼ cups All-purpose flour
- 2 ½ tablespoons Colorful nonpareils optional for decoration
Instructions
Baking Instructions
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Stir in egg yolk, salt, vanilla, and almond extract until fully combined.
- Gradually add flour until the dough just comes together. Fold in nonpareils if using.
- Divide dough into 2 logs approximately 1.5 inches thick and roll in sprinkles if desired.
- Wrap each log in plastic wrap and chill in refrigerator for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Slice dough into ¼ inch thick rounds and place on parchment-lined baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Leave cookies on baking sheet for 5 minutes before transferring to cooling rack.
- Optional: Dip cooled cookies in melted chocolate and top with extra sprinkles.
Video
Notes
Chill the dough well to avoid overspreading. For festive flair, roll cookie logs in sprinkles before chilling. Store in an airtight container up to 5 days or freeze for up to a month.