Instructions

• Preheat your oven to 350°F (175°C). This part doesn't happen in the pressure cooker but you got to get that warmth ready for the baking step. You can get everything else going while the oven heats.
• In a large bowl, whisk together the flour, salt, and baking powder. Mixing these dry ingredients first sets you up for the perfect dough base, no lumps or weird pockets of powder.
• In another bowl, beat the unsalted butter and cream cheese until creamy. It might take a couple minutes but watch as it smooths out and gets fluffy. You can do this part with a hand mixer or by hand.
• Add the granulated sugar, egg, vanilla extract, and almond extract to the butter mixture and mix until all combined well. This is where the cookie's sweet personality starts showing off.
• Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. You don't want to overmix but get everything cozy and blended. The dough will be soft but manageable.
• Scoop out tablespoon-sized portions of dough and roll each into balls. Next, roll each ball in colored sanding sugars until fully coated. It's kinda fun seeing those bright colors stick to each ball like little Easter eggs.
• Place the cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until edges turn golden. Let them cool on the baking sheet a few minutes before moving to a wire rack to cool completely. You'll notice that the pressure cooker helped speed up prep so baking feels like a breeze.