French Butter Cookies: A Pressure Cooker Treat
These French Butter Cookies are crisp on the outside and tender on the inside, rich with real butter, vanilla, and a delicate sugar crust. Using a pressure cooker setup and traditional baking ensures the perfect soft melt-in-your-mouth texture every time.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
- 1 Fork for flattening cookies
- 1 Plastic wrap for refrigerating and freezing dough
- 1 Wire rack for cooling
Ingredients
Main ingredients
- 0.5 cup Butter softened to room temperature
- 0.5 cup Powdered sugar sifted
- 1 Egg yolk room temperature
- 0.5 teaspoon Vanilla extract
- 1 cup plus 2 tablespoons All-purpose or cake flour sifted
- 0.25 cup Granulated sugar for coating the dough
Instructions
Instructions
- Cream the softened butter and powdered sugar until light and fluffy.
- Add egg yolk and vanilla extract, mixing until smooth.
- Sift in the flour and mix just until a dough forms. Do not overmix.
- Wrap dough in plastic wrap and refrigerate for 20 minutes.
- Divide dough in half and roll into two logs, each about 4 inches long and 1 inch thick. Wrap in plastic and freeze for 45 minutes.
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Roll dough logs in granulated sugar, slice into ⅜ inch rounds, and place 2 inches apart on the sheet.
- Flatten each cookie slightly with a fork and bake for 15 to 18 minutes until edges turn golden.
- Let cookies cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days or freeze them for up to 3 months. Thaw at room temperature or quickly warm in the oven before serving.