There’s a reason why people say that Makeda's cookies are the “Best in the World”.
These buttery pressure cooker cookies bring homemade comfort with each bite — soft, golden, and rich in old-school vanilla flavor.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker With trivet
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Instructions
- Start by creaming the softened butter with sugar in a big bowl until light and fluffy.
- Add the vanilla extract and mix well.
- Slowly add flour and salt, mixing until a soft dough forms. Do not overmix.
- Shape dough into balls or desired shapes and arrange on ungreased baking sheet.
- Place a small amount of water in the pressure cooker with a trivet. Put baking sheet on trivet, seal lid and ensure float valve is set.
- Cook on high pressure for 25–30 minutes. Perform a slow release of pressure.
- Let cookies cool on a wire rack before serving.
Notes
Store cookies in an airtight container for up to 2 days at room temp, or wrap and refrigerate for longer freshness. You can freeze for up to a month.