Pressure Cooker Recipe for Maple Syrup Soft Gingerbread Cookies
Warm spiced maple gingerbread cookies made soft and tender with a combo of maple syrup, honey, and brown sugar — perfect for cozy gatherings.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 375 g All purpose flour 11.7% protein
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Fine sea salt
- 1 tablespoon Ground ginger
- 2 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 165 g Dark brown sugar packed
- 170 g Unsalted butter softened to room temperature
- 0.25 cup Pure maple syrup Grade B
- 0.25 cup Honey
- 1 Large egg room temperature
- 2 teaspoon Pure vanilla extract
- Easy Royal Icing optional, for decoration
- Sparkling sugar for sprinkling
Instructions
Baking Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together. Set aside.
- In a large mixing bowl, cream the softened butter and dark brown sugar using a mixer until light and fluffy (2–3 minutes).
- Add the maple syrup, honey, and vanilla to the butter mixture and stir until fully combined.
- Add in the egg and mix to incorporate.
- Gradually add dry ingredients to wet ingredients, stirring until the dough just comes together.
- Scoop tablespoon-sized amounts of dough and roll into balls. Place on baking sheets 2 inches apart and flatten slightly.
- Bake for 10–12 minutes until edges are set but centers are soft. Let cool 5 minutes on sheet, then transfer to wire racks.
- Cool cookies completely before decorating with royal icing or sugar if using.
- Store in an airtight container up to 4 days, or freeze between parchment for long storage.
Notes
Decorate with royal icing or dust with sparkling sugar for a delightful holiday feel. These cookies stay soft and flavorful for days.