This delectable Instant Pot soba noodle stir-fry with bell pepper, mushrooms, carrots, and garlic is vegan and vegetarian.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 50 |
| Yield: | 50 (2-inch) cookies |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ½ cup softened butter
- 1 cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Mix the flour, baking powder, cinnamon, nutmeg, and cloves together in a bowl.
- Cream butter and brown sugar together with an electric mixer in a large bowl until smooth; beat egg and vanilla extract into the butter mixture. Add the flour mixture in small amounts to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate, at least 1 hour or up to 3 days.
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
- Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 51 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 26 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Dense, dull flavor. Maybe cuz I used allspice instead of cloves? Was really hard when I took it out of the fridge so I let it sit on counter for awhile & the worked it with my hands to make a roll then sliced 1/4′ slices. Sprinkled with sanding sugar. Uggg
Absolute
Delish
These cookies were really good. They were a nice switch form a ‘traditional’ sugar cookie. That is they were different then I expected in a better way.
these were really tasty and worked well for x-mas roll out cookies. timing in oven depends on how thin you roll your cookie- so watch closely. will use this recipe again for sure.
These cookies are amazing!! Not too sweet, but not a cardboard icing delivery receptacle. They are perfect! They cook up with a golden, crunchy bottom while still maintaining a soft, chewy inside. Ridiculously good!
Easy to make! I added the grated zest of a lemon to the dry ingredients and the aroma in the kitchen is amazing!
They are really, really good!! I would add just a bit more of the spices to get that taste to come through just a bit more.
It was pretty good, but I should have read through it. I didn’t know that I was to form it to a ball and keep in fridge for a couple hours. I was super busy, so I ended up not making it till the next day. Other than that, I used Christmas cookie cutters and iced it.
Great cut-out cookie. I added fresh grated ginger to it and used it for a gingerbread house. Make sure you chill it for at least an hour, otherwise the dough can be sticky and hard to work with. Once chilled, you may have to work it a bit to get it to a consistency that is easy to roll. In the past, I’ve also rolled it out between two pieces of plastic wrap, then chilled. When we were ready to make the cut-outs, we simply took off the plastic wrap and a perfectly flat piece of dough ready for the cookie cutters.
I loved these cookies! I found this recipe because I was tried of doing the typical sugar roll out and wanted a different taste for my cut out cookies. This was perfect! Decorated with sprinkles but honestly they were fine with nothing on them
Didn’t make any changes. This recipe didn’t work well for cutouts for me. I chilled the dough several hours and rolled it in a cool kitchen. The cookies spread out so much and don’t have a very strong flavor. I’d add additional flour and spices were I to make these again.
Fantastic spiced sugar cookie! Just what I’ve been looking for!!! Tip: use real butter and make sure both egg and butter are room temp to prevent separating. Roll out between parchment paper with a little powdered sugar to keep from sticking. Lastly, freeze cut-out cookies for ~15 mins before baking to help retain the shape. I really, really like this recipe and the versatility it seems to provide, as seen in the other comments. Thanks so much for sharing!!!
Made these with my 5 yr old granddaughter. They were a big hit. Didn’t change a thing except the shapes. Will be making more for Christmas.
Delicious cookie & easy to make. I let my little helpers read the recipe to me, which lead to accidentally quadrupling the amount of nutmeg. The end result was great, though, so I think those who are saying there could be more spice are on the right track. Alone, they are good, but lacking some sweetness (fine for me, but not for little ones). I sprinkled coarse sugar on some before baking, which made them pretty, added the extra sweetness, and was much easier than frosting them.
These tasted great with the fluffy maple icing (you find that recipe on here too)!!
I made this as it said with real butter, those of you who had trouble with it binding may be used margarine and sometimes it will come out like sand if it’s mainly a butter and sugar ingredient cookie like this one is and shortbread. It’s the vegetable oil in the margarine and water that’s the culprit. I had it come out perfect and love the nutmeg. Super quick and easy cookie to whip up and dough can be made a few days ahead which for Christmas baking is a time saver. Love the cookie. Thanks for submitting. It’s my new favourite for the holidays.
fantastic! they didn’t cut out very easily but were DELICIOUS. People ate them up! I’ll definitely make these again. I added almond extract instead of vanilla and it came out very nicely.
Best Christmas cookies I’ve ever made! Everyone loved them. Cut them with small cutters and dipped them in chocolate and they were amazing. I frosted the bigger ones for Santa.
I preferred these with a bit more spice than the recipe allots, but that’s to taste. They cooked perfectly with cookie cutters and will be making them again.
I like these better than your everyday butter cookies. I like the spice! These were great for my sons birthday party where I set up a cookie decorating station.