Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ginger pistachio cookies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Ginger Pistachio Cookies is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Ginger Pistachio Cookies is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook ginger pistachio cookies using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ginger Pistachio Cookies:
- Get all purpose flour
- Take baking soda
- Get ground cinnamon
- Make ready ground cloves
- Get ground ginger
- Take salt
- Prepare unsalted butter, softened to room temperature
- Get brown sugar
- Prepare granulated sugar, divided
- Get unsulphured molasses
- Take large egg, at room temperature
- Take vanilla extract
- Make ready finely chopped salted pistachios
Instructions to make Ginger Pistachio Cookies:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger and salt. Set this aside.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap it up for this exceptional food ginger pistachio cookies recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
