Homemade Biscoff Cookies Pressure Cooker Style
Enjoy tender, moist biscoff cookies with a perfect crispy edge, effortlessly baked using your pressure cooker for a quick and cozy treat.
Ingredients
Main ingredients
- 2 cups all-purpose flour about 10 oz or 282 grams
- 2 teaspoons ground cinnamon to give that warm cozy vibe
- 0.25 teaspoon ground nutmeg for spiced depth
- 0.25 teaspoon ground ginger for spiced depth
- 0.25 teaspoon ground allspice for spiced depth
- 0.25 teaspoon ground cloves for spiced depth
- 0.25 teaspoon baking powder to puff your cookies just right
- 0.25 teaspoon baking soda to puff your cookies just right
- 0.5 teaspoon salt to balance every flavor
- 1 cup butter softened, room temp is best
- 0.5 cup granulated sugar for sweetness
- 0.25 cup dark brown sugar adds that caramel touch for biscoff
- 1 teaspoon vanilla extract vanilla always makes things better
Instructions
Instructions
- Get your pressure cooker ready by making sure the sealing ring is clean and correctly placed to ensure a tight seal.
- In a medium bowl, whisk all your dry spices, flour, baking powder, baking soda, and salt until well mixed.
- Beat the butter in a large bowl until smooth and creamy, then gradually fold in the dry mix to form dough.
- Roll dough into walnut-sized balls and place them on a heat-proof trivet inside the pressure cooker, spacing them at least 2 inches apart.
- Press your float valve down, seal the lid tightly, and set the cooker on high pressure for 12 minutes.
- Allow the pressure cooker to natural release for 5 minutes before opening once the float valve drops.
- Carefully lift the cookies out and place on parchment paper to finish cooling, letting edges crisp while insides stay tender.
- Enjoy your perfectly tender and crispy biscoff cookies fresh from the pressure cooker.
Notes
Keep leftover biscoff cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week with a paper towel to absorb moisture. Reheat lightly in toaster or air fryer for fresh taste.