The pot lid rattles and you know dinner is almost ready. Well, not exactly dinner, but you sure are gettin close to some sweet, bright spring sugar cookies. You caught me, I love makin cookies in the pressure cooker, even if it sounds kinda odd. It works real good especially when you wanna skip the oven and still get that golden, kinda crispy edges. You'll notice that the steam and pressure build in a way that helps the dough stay moist and fluffy. Gotta admit, the pressure build makes the baking process kinda exciting. And as you listen for that valve hiss to stop, you feel like a real pro in the kitchen. These cookies are gonna be the hit at any spring gathering or just a fun afternoon treat. Plus, you don't gotta wait hours for the oven to heat up and cool down. The pressure cooker just gets it all done fast and easy, so you can get to the good stuff, like frosting and sprinkles. Trust me, after you try this, you might kinda forget about traditional baking altogether. It's just that simple and kinda clever to use your cooker for more than stews or beans. You're gonna love the way these turn out, soft inside and lightly crispy outside, perfect for spring. Let's get started so you too can have these adorable cookies bakin in no time.
Spring Sugar Cookies
Ingredients
Main ingredients
- 2 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 cup Unsalted butter softened
- 1 ½ cups White sugar
- 1 egg Egg large
- 1 teaspoon Vanilla extract
- ½ cup Sour cream
- ½ teaspoon Salt
- ¼ cup Milk
- Sprinkles for decoration
- 1 tablespoon Cornstarch
- ½ cup Powdered sugar for frosting
- 2 tablespoon Milk for frosting
Instructions
Instructions
- In a bowl, whisk together flour, baking soda, baking powder, cornstarch, and salt.1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 tablespoon Cornstarch
- In a separate large bowl, cream butter and sugar until light and fluffy.1 cup Unsalted butter, 1 ½ cups White sugar
- Beat in the egg and vanilla extract until well combined.1 egg Egg, 1 teaspoon Vanilla extract
- Mix in sour cream and milk alternately.½ cup Sour cream, ¼ cup Milk
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Cover the dough and chill for 30 minutes in the refrigerator.
- Prepare the pressure cooker by placing a trivet and adding water to the pot.
- Shape dough into small balls and place on parchment paper discs fitting the pressure cooker pot.
- Place the discs with dough balls in the pressure cooker on the trivet, close lid, and cook on high pressure for 15 minutes.
- Quick-release the pressure and remove the cookies carefully.
- Let cookies cool, then frost and decorate with sprinkles.Sprinkles, ½ cup Powdered sugar, 2 tablespoon Milk