Pressure Cooker Easter Blossom Cookies
Easter Blossom Cookies are easy to make, super cute and festive Easter dessert. These are soft sugar cookies rolled in sugar sprinkles for a festive touch, with yummy chocolate candy in the center.
Ingredients
Main ingredients
- 375 g all-purpose flour spoon and leveled for perfect measure
- ½ teaspoon salt to balance the sweetness
- 1 ½ teaspoons baking powder for that fluffy lift
- 230 g unsalted butter room temperature for creamy base
- 56 g block style cream cheese room temperature adds softness
- 200 g granulated sugar to sweeten things up
- 1 large egg room temperature for that nice binding hold
- 2 teaspoons vanilla extract for classic flavor
- ½ teaspoon almond extract to give it a subtle nutty twist
- 150 g colored sanding sugars for festive sparkle
- 34-36 Hershey kisses unwrapped to press in the center once cooled
Instructions
Instructions
- Set your pressure cooker to work but still get the oven ready at 350°F for your cookie sheet.
- Whisk your flour, salt, and baking powder. This helps spread the rising agent good all through the dough.
- Beat together butter and cream cheese until creamy.
- Slowly add sugar and keep beating until fluffy.
- Add the egg and extracts and mix it just so everything sticks together.
- Fold in dry mix gently but completely. Scoop tablespoon-sized balls and roll each in the sugary sparkle.
- Press your dough balls spaced 2 inches apart on a parchment-lined baking sheet.
- Bake for 12 to 15 mins. Let 'em cool on the sheet before swapping to wire rack.
Notes
These cookies are a delicious treat and perfect addition to the Easter table. Smart storage options include airtight containers for maintaining texture.