How to Prepare Ultimate Ginger Pistachio Cookies

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ginger pistachio cookies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few ingredients. You can cook ginger pistachio cookies using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Ginger Pistachio Cookies:

1. Get 2 cups all purpose flour
2. Get 1 tsp. baking soda
3. Get 1 tsp. ground cinnamon
4. Prepare 1 tsp. ground cloves
5. Take 1 tsp. ground ginger
6. Take 1/2 tsp. salt
7. Get 3/4 cup unsalted butter, softened to room temperature
8. Get 1/2 cup brown sugar
9. Make ready 1 cup granulated sugar, divided
10. Get 1/4 cup unsulphured molasses
11. Take 1 large egg, at room temperature
12. Take 1 tsp. vanilla extract
13. Make ready 1 cup finely chopped salted pistachios

Instructions 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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