You catch the smell through the steam vent and suddenly you are starving. The sweet aroma of chocolate and vanilla fills your kitchen and your tummy starts to rumble. You remember last Easter when you baked cookies in the oven forever and still had to wait ages to eat. Gotta say, this pressure cooker method kicks that baking time way down. It works real good when you want cookies fast and don't wanna mess with a hot oven. Plus, you can kinda make these in a small space, even if your oven is already busy with ham and roast. So, it's super handy for busy holiday mornings or last-minute cravings. As the steam builds and you see the float valve pop up, you realize you don't gotta wait around for the whole oven to heat up. It's like a little baking miracle inside your pressure cooker. So go ahead, start smellin and got these cookies ready before you know it. It's a real treat, and you gonna love this easy, fuss-free way to celebrate Easter.
Previously, you might have needed an oven to bake cookies for an Easter treat, but this innovative pressure cooker method makes it quick and simple. Just imagine the delightful smell of freshly baked cookies filling your home, thanks to this clever technique. Perfect for last-minute preparations or small kitchens, this method is a game-changer for holiday cooking.
Now, let's enhance the article with some visual appeal. Here are the three images that beautifully showcase these spring sprinkle cookies:
Then, a second image showing a batch of these cookies fresh out of the pressure cooker, emphasizing their cheerful appearance:
And finally, an image highlighting the beautiful finishing touches of the cookies with sprinkles for a festive look:
These images will really bring the article to life and inspire your readers to try this easy Easter treat.
Easter Cookies in the Pressure Cooker
Ingredients
Main ingredients
- 1 cup Butter softened
- 1 cup Sugar granulated
- 1 teaspoon Vanilla extract
- 2 Eggs large
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Sprinkles optional, for decoration
- ¼ cup Chocolate chips optional
- 1 tablespoon Milk
Instructions
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture until just combined.
- Stir in sprinkles and chocolate chips if using.
- Add milk to the dough to help achieve a soft consistency.
- Shape dough into small balls and place them on a parchment-lined tray or foil suitable for the pressure cooker.
- Set up pressure cooker with trivet and water, place tray inside, and secure lid.
- Cook on high pressure for 12 minutes, then allow pressure to release naturally for 5 minutes before quick releasing remaining pressure.
- Remove cookies carefully, let cool, and enjoy your festive Easter treats.