Cinnamon Coffee Cookies and Friends: Your Pressure Cooker Adventure
Soft and cozy cinnamon coffee cookies made fast using a pressure cooker, delivering warm crackled tops and rich spice flavor — a holiday favorite in record time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon instant coffee crystals
- 1 tablespoon hot water
- ½ cup butter softened
- ½ cup shortening
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 eggs large
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- ⅓ cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
Instructions
- Stir the instant coffee into the hot water until dissolved. Set aside to cool slightly.
- In a large bowl, beat the butter and shortening with an electric mixer until smooth.
- Add granulated sugar, brown sugar, cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Mix until well combined.
- Add the eggs one at a time, mixing just until incorporated.
- Add the vanilla and dissolved coffee mixture and mix again.
- Gradually add the flour, mixing on low speed until the dough forms. Cover and chill for 1–2 hours or overnight.
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a small bowl, stir together ⅓ cup granulated sugar and 1 teaspoon cinnamon for coating.
- Roll dough into 1-inch balls, coat in cinnamon-sugar mix, place 3 inches apart on baking sheet. Bake for 10–12 minutes. Cool 3–4 minutes before transferring to wire rack.
Notes
Chill dough longer for easier handling and better crackle. Use a number 50 scoop for consistent cookie size. Store sealed or freeze in batches.