Salty Honey Cookies Made Right in Your Pressure Cooker
These pressure cooker salty honey cookies combine the rich sweetness of honey with a bold salty finish, all made quickly and tenderly in one pot for soft centers and golden edges every time.
Equipment
- 1 Mixing bowl medium and large size
- 1 Pressure cooker for final moisture retention
- 1 Baking sheet lined with parchment paper
- 1 Wire rack for cooling
Ingredients
Cookie Dough and Frosting
- 2 cups All-purpose flour
- 1 tablespoon Fine cornmeal
- 1 teaspoon Baking powder
- ½ cup Unsalted butter at room temperature
- ¼ cup Brown sugar packed
- 2 teaspoon Salt
- ½ cup Honey drizzled in
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 1 tablespoon Milk
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.
- Cream together butter and brown sugar in a large bowl until light and fluffy.
- Add in the honey, egg, and vanilla extract. Beat until fully combined.
- Add dry ingredients to wet ingredients and mix just until combined into soft dough.
- Drop spoonfuls of dough onto prepared baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Cool cookies on sheet 5 minutes before moving to a rack to cool completely.
- Mix powdered sugar with milk and drizzle over cooled cookies.
Notes
Try adding a pinch of salt to your glaze for an extra salty-sweet layer or dust sea salt on top before baking for added texture.