Soft Butter Cookies in Your Pressure Cooker
Delicate and tender cookies with a rich buttery flavor, made even more perfect with the help of your pressure cooker. These soft butter cookies melt in your mouth and are ideal for any occasion.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 1 Piping bag with star tip
- 1 Baking sheet lined with parchment
Ingredients
Main ingredients
- 1 cup Unsalted butter softened to room temp
- ⅔ cup Granulated sugar
- 2 Egg yolks
- 1 teaspoon Vanilla extract or substitute extract like almond
- 2 cups All purpose flour
- ¼ teaspoon Salt omit if using salted butter
- 2 tablespoon Milk whole or 2%
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream butter and sugar in a large bowl with mixer until light and fluffy.
- Add egg yolks and vanilla extract and mix until smooth.
- Gradually mix in flour and salt just until combined.
- Add milk slowly until dough is soft but not sticky. Add more milk or flour if needed.
- Pipe or scoop tablespoon-sized dough balls onto sheet. Flatten slightly.
- Bake 13–15 minutes or until edges are light golden.
- Cool on baking sheet 5 minutes, then transfer to rack.
- Store in airtight container at room temperature for up to 1 week.
Notes
Use high-quality butter for better flavor. Add optional jam, chocolate, or sprinkles after cooling to customize. Chill piped cookies before baking if they feel too soft.