Ginger Pistachio Cookies
Ginger Pistachio Cookies

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, ginger pistachio cookies. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ginger Pistachio Cookies is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Ginger Pistachio Cookies is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have ginger pistachio cookies using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ginger Pistachio Cookies:
  1. Take 2 cups all purpose flour
  2. Make ready 1 tsp. baking soda
  3. Prepare 1 tsp. ground cinnamon
  4. Prepare 1 tsp. ground cloves
  5. Take 1 tsp. ground ginger
  6. Take 1/2 tsp. salt
  7. Take 3/4 cup unsalted butter, softened to room temperature
  8. Prepare 1/2 cup brown sugar
  9. Get 1 cup granulated sugar, divided
  10. Get 1/4 cup unsulphured molasses
  11. Get 1 large egg, at room temperature
  12. Take 1 tsp. vanilla extract
  13. Prepare 1 cup finely chopped salted pistachios
Steps to make Ginger Pistachio Cookies:
  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger and salt. Set this aside.
  2. In a large bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter on medium-high speed for 1 minute or so, until smooth. Add the brown sugar and 1/2 cup of the granulated sugar and beat until creamed together. Add in the molasses, egg and vanilla extract and beat on high speed until combined. Scrape down the sides and the bottom of the bowl as needed.
  3. Add the dry ingredients to the wet on low speed until combined. Then fold in the pistachios. Cover the dough and place it in the fridge to chill for 1 hour (and up to 4 days). If chilling for longer than 3 hours, then let the dough sit out for 30 minutes before rolling and baking.
  4. Preheat the oven to 350°F. Line a couple baking trays with either parchment paper or silicone baking mats and set them aside. Place the remaining 1/2 cup of sugar into a small bowl. Roll the dough into balls, about 1 tbsp. of dough per ball. Then roll the balls into the granulated sugar. Place them on the trays, about 2" apart.
  5. Bake for 11-13 minutes, until the top begins to crack. Allow them to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. They can be stored at room temperature for up to 1 week.

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