Easter Cookies in the Pressure Cooker
Enjoy these quick and easy Easter cookies made effortlessly in your pressure cooker, perfect for busy mornings or last-minute holiday treats.
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.
Notes
These cookies are a quick alternative to oven baking, making them ideal for small kitchens or when oven space is occupied. Decorate with sprinkles for a festive touch.