Gingerbread Crinkle Cookies in the Pressure Cooker
These Gingerbread Crinkle Cookies are soft, chewy, perfectly spiced, and use a pressure cooker twist for speed and moisture. Ideal for holiday baking with warm molasses, brown sugar, and a snowy powdered sugar coating for that classic crinkle top.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cup Butter softened
- 1 cup Brown sugar packed
- 1 Egg large
- ¼ cup Molasses
- 2 ½ cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Nutmeg
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- 1 cup Powdered sugar for coating
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and packed brown sugar until light and fluffy.
- Add egg and molasses to the butter mixture and beat well.
- In another bowl, whisk together flour, baking soda, nutmeg, ginger, and cinnamon.
- Slowly add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Refrigerate dough for 2 hours for best texture and shape.
- Scoop tablespoon-sized dough portions, roll into balls.
- Roll each dough ball in powdered sugar for a thick coating.
- Place on parchment-lined baking sheet spaced 2 inches apart. Bake for 10–12 minutes until tops crack.
- Cool 5 minutes on sheet then transfer to wire rack to cool completely.
Notes
Cookies store well in an airtight container for up to 5 days, or freeze for up to 3 months.