Lemon Blueberry Cookies Pressure Cooker Recipe
Soft, tangy lemon and juicy blueberry cookies made easily in a pressure cooker with a sweet cream cheese center and lemon glaze finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- ¾ cup Cake flour
- 1 teaspoon Cornstarch
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 8 tablespoon Unsalted butter cold, cubed
- ¾ cup Granulated sugar
- 1 Egg large
- 1 Egg yolk large
- 2 tablespoon Fresh lemon juice
- 1 ½ tablespoon Lemon zest
- 1 teaspoon Vanilla extract or lemon extract
- 1 cup Fresh blueberries
- 4 oz Cream cheese softened
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla for frosting
- 1 pinch Salt for frosting
- 1 ¼ cups Powdered sugar for glaze
- 3 tablespoon Lemon juice for glaze
Instructions
Instructions
- Whisk together flours, cornstarch, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream cold cubed butter and sugar until light and fluffy.
- Add egg, egg yolk, lemon juice, lemon zest, and vanilla extract. Mix to combine.
- Gradually mix in dry ingredients. Do not overmix.
- Fold in blueberries gently to avoid smashing.
- Form dough into tablespoon-sized balls. Place in a greased silicone mold or tray that fits your pressure cooker.
- Place 1 cup of water in pressure cooker, insert rack and mold/tray. Seal and cook on high pressure for 10 minutes.
- Allow 5-minute natural release, followed by a quick release. Carefully remove cookies.
- Let cookies cool slightly, then drizzle with lemon glaze or cream cheese frosting as desired.
Notes
Keep cookies in an airtight container for up to 3 days, or freeze for up to 3 months. Glaze after cooling completely for best result.