Instructions

• In a bowl, whisk together flour, baking soda, baking powder, cornstarch, and salt.
  1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt, 1 tbsp Cornstarch
• In a separate large bowl, cream butter and sugar until light and fluffy.
  1 cup Unsalted butter, 1 ½ cups White sugar
• Beat in the egg and vanilla extract until well combined.
  1 egg Egg, 1 tsp Vanilla extract
• Mix in sour cream and milk alternately.
  ½ cup Sour cream, ¼ cup Milk
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Cover the dough and chill for 30 minutes in the refrigerator.
• Prepare the pressure cooker by placing a trivet and adding water to the pot.
• Shape dough into small balls and place on parchment paper discs fitting the pressure cooker pot.
• Place the discs with dough balls in the pressure cooker on the trivet, close lid, and cook on high pressure for 15 minutes.
• Quick-release the pressure and remove the cookies carefully.
• Let cookies cool, then frost and decorate with sprinkles.
  Sprinkles, ½ cup Powdered sugar, 2 tbsp Milk