The pot lid rattles and you know dinner is almost ready. That sound always gets you a little excited, right? When you pressurize those cookies instead of the usual oven wait, everything happens faster and kinda different.
Red Velvet koekjes may seem like an odd thing for pressure cooking, but trust me, they come out soft and tender, with this subtle red hint that just catches the eye. You remember how you used to wait forever for cookies in the oven? Well, this method cuts that waiting time down big time. The steam cues inside the pot tell you everything's going well, no guesswork needed.
Now, once the float valve pops, you feel that burst of excitement. You gotta use natural release to keep the koekjes from getting dry or tough. When they come out, that tender pull on the cookie makes you want more right away. Plus, the broth depth? Yeah, its not broth like soup but kinda about how rich and moist the cookies feel from all that steam. It works real good for these red velvet treats.
What Makes Pressure Cooking Win Every Round
- Quick steam cues let you know when the cookings done without opening the lid.
- Tender pull texture that oven baking cant quite match.
- Broth depth moisture keeps these cookies soft and moist inside.
- Float valve shows you when pressures reached and maintained safely.
- Natural release prevents dry edges and maintains chewy centers.
Your Simple Ingredient Checklist
You gotta have a range of ingredients ready to go before you start this recipe, or its just gonna be chaos. First up, 170 grams of unsalted butter gotta be soft and ready to cream. Then you need 250 grams of crystal sugar because sweet is what we're after.
Two eggs are next, plus a tablespoon of milk for smoothness. Dont forget one teaspoon vanilla aroma to boost that flavor. The dry stuff: 375 grams flour mixed with 30 grams unsweetened cocoa powder, and 2 teaspoons baking powder with a pinch of salt. These are what give the koekjes their red velvet edge.
For some extra fun, toss in 50 grams white baking chocolate chips. And for topping, 75 grams soft butter, 200 grams plain cream cheese, 75 grams powdered sugar, and another teaspoon vanilla aroma for the icing. Red food gel for color is your secret weapon to make these koekjes pop.
How It All Comes Together Step by Step
First, you warm up the oven to 1806C and line your baking sheet with parchment paper. This is kinda old-school but you gotta do it for the last step.
Next, in your mixing bowl, cream the soft unsalted butter and crystal sugar. Use a mixer with a flat beater for best results or your hands if you gotta.
Beat the eggs in one at a time, making sure each is mixed in good before the next. Pour in the milk and vanilla aroma and combine everything till its smooth and even.
After that, dump in the flour, cocoa powder, baking powder, and salt. Mix it just until it all comes together, dont overdo it or the koekjes get tough.
Spoon the dough into a piping bag with a round tip and pipe circles onto the baking paper, leaving enough space for them to puff a little. To get a nice flat top, you can press cookies gently with a sugar-moistened glass.
Pop the tray in the oven and bake for 10 to 12 minutes in the middle rack. Watch the steam cues sometimes steam will hiss out a bit and float valve will stay firm.
Finally, let the koekjes cool on a rack before you decorate with the cream cheese icing. Its important to cool so the icing doesnt melt off right away.
Easy Tweaks That Make Life Simple
Sometimes you need shortcuts without sacrificing taste. Grab pre-made red food gel instead of messing with natural coloring; its quick and less messy.
If you dont have a piping bag, use a Ziploc with the corner snipped off. Its not fancy, but works like a charm.
Also, if your oven's on the fritz, you can steam-bake by placing the cookie tray in the pressure cooker on a trivet. Use natural release after cooking to keep texture just right.
What It Tastes Like Fresh From the Pot
The first bite of these koekjes fresh from the pot is a little moment of heaven. The red velvet flavor is subtle but there, mixed with the sweet vanilla and cocoa burning low.
Cookie edges are soft, not crispy, which you notice right away. They kinda melt gently in your mouth, kinda like a tender pull from a fresh dough.
The cream cheese frosting adds smooth richness with just a hint of tang. Together, the flavors pop in this moist, lush little treat.
You remember that feeling when you press the float valve down and open the pot? Well, its worth the wait when you get to taste these fresh and steamy koekjes right away.
Your Leftover Strategy Guide
If you find yourself with leftovers, you wanna store them right to keep that tender pull. For short-term, let cool completely and keep in an airtight container at room temp for up to 2 days.
For longer storage, pop them in the fridge wrapped tightly to hold moisture but dont forget they might firm up a little.
If freezings your plan, wrap koekjes individually in plastic wrap, then place them in freezer bags. They should keep well for about a month when frozen.
Before eating chilled or frozen koekjes, let them come back to room temp or warm slightly with natural release steam. It brings back that broth depth moistness you want.
Everything Else You Wondered About
- Can these koekjes be made without a pressure cooker? Yeah, you can bake them the classic way in the oven but it takes longer. The pressure cooker speeds it up and keeps moisture better.
- Whats the role of the float valve? Its your pressure cooking safety check. When its up, you know the pots pressurized and good to go.
- Why natural release instead of quick release? Natural release lets steam escape slowly, keeping the koekjes tender and moist instead of drying out edges.
- Can I swap butter for margarine? Butter gives better flavor and texture but margarine might work. Just remember the flavor wont be quite the same.
- Do I have to use white chocolate chips? Nah, you could try dark or milk chocolate if you want a different flavor profile. White is traditional though.
- How importants the red food gel? Its what makes these koekjes red velvet instead of just chocolatey brown. You can play with amounts for a lighter or deeper red.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Red Velvet koekjes (Fastfood Friday)
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer or hands with flat beater
- 1 Baking sheet lined with parchment
- 1 Piping bag with round tip
- 1 Glass for flattening
Ingredients
Ingredients
- 170 g Unsalted butter soft
- 250 g Crystal sugar
- 2 Eggs
- 1 tablespoon Milk
- 1 teaspoon Vanilla aroma
- 375 g Flour
- 30 g Unsweetened cocoa powder
- 2 teaspoon Baking powder
- Salt a pinch
- 50 g White chocolate chips baking stable
- Red food gel
- 75 g Soft butter for frosting
- 200 g Plain cream cheese
- 75 g Powdered sugar
- 1 teaspoon Vanilla aroma for frosting
Instructions
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Cream the unsalted butter with the sugar in a mixing bowl using a mixer with flat beater or by hand.
- Add the eggs one at a time, then mix in the milk and vanilla aroma until smooth.
- Add flour, cocoa powder, baking powder and salt. Mix until a smooth dough forms.
- Mix in the white chocolate chips and add red food gel until the dough has a rich red color.
- Use an ice cream scoop to scoop 15 dough balls onto the baking sheet. Optionally use two sheets to allow space for spreading.
- Bake the cookies for 15 minutes in the center of the oven. Flatten cookies slightly with the bottom of a glass after baking.
- Let the cookies cool completely while making the cream cheese frosting.
- Prepare frosting by beating butter, cream cheese, powdered sugar and vanilla until smooth. Pipe onto cooled cookies and store in fridge.
