Imagine biting into a soft, spicy gingerbread cookie that's perfectly cooked in just minutes, without the traditional oven hassle! These Instant Pot Gingerbread Cookies are about to transform your holiday baking experience, offering a quick, foolproof method to create the most irresistible seasonal treat. Whether you're a busy home baker or a kitchen novice, this recipe promises to deliver bakery-quality cookies with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 egg
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, approximately 2-3 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and the mixture is smooth and uniform in color.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms. The dough should be slightly sticky but manageable.
- Cover the dough and refrigerate for 30 minutes to allow the flavors to meld and the dough to firm up.
- Prepare your Instant Pot by adding 1 cup of water to the bottom and inserting the trivet.
- Roll the chilled dough into 1-inch balls and place them on parchment paper-lined steamer baskets, leaving space between each cookie for expansion.
- Carefully place the steamer basket into the Instant Pot, working in batches if necessary.
- Close the lid, set the valve to sealing, and cook on high pressure for 4-5 minutes.
- Allow natural pressure release for 5 minutes, then carefully do a quick release.
- Remove the cookies and let them cool on a wire rack. They will continue to firm up as they cool.
- Optional: Once cooled, dust with powdered sugar or decorate with royal icing for a festive touch.
Tips
- Chill the dough: Always refrigerate your cookie dough for at least 30 minutes. This helps prevent spreading and allows the spices to meld together, intensifying the flavor.
- Size matters: Roll cookies into uniform 1-inch balls to ensure even cooking in the Instant Pot.
- Don't overcrowd: Leave enough space between cookies in the steamer basket to allow for expansion during cooking.
- Parchment paper is your friend: Use it to line the steamer basket for easy cookie removal and cleanup.
- Natural pressure release: The first 5 minutes of natural release helps the cookies set without becoming tough.
- Cooling is crucial: Let cookies cool completely on a wire rack to achieve the perfect texture.
- Get creative with decorations: Once cooled, dust with powdered sugar or add royal icing for a festive touch.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
