Speculoos Cookies in Your Pressure Cooker
Enjoy these soft and chewy Speculoos cookies featuring warm spices like cinnamon, nutmeg, and cloves. Made with a twist using a pressure cooker to lock in moisture and flavor, finished off with a perfect golden bake in the oven.
Ingredients
Main ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ceylon cinnamon
- 0.25 teaspoon Nutmeg
- 0.125 teaspoon Ground cloves
- 0.125 teaspoon Ground ginger
- 0.0625 teaspoon Cardamom
- 1 cup Lightly packed brown sugar light brown candi sugar preferred
- 0.5 cup Unsalted butter softened
- 1 Egg large
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and cardamom in a large bowl until uniform.
- Cream the softened butter and brown sugar until fluffy and light in a separate bowl.
- Slowly add the dry mixture to the butter and sugar, stirring until a soft dough forms. Avoid overmixing.
- Roll dough into small balls and place on a parchment-lined baking sheet about 2 inches apart. Flatten each ball gently with your hand or fork.
- Bake for 10 to 12 minutes or until edges turn golden brown.
- Remove from oven and let cookies rest on the sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely while remaining soft and chewy inside.
Notes
These cookies are best enjoyed fresh but keep well stored in an airtight container for 4-5 days. Freeze leftovers for up to 3 months. For a quick refresh, toast in a toaster oven for 2 minutes.