Hey everyone, it is me again, Bethany, welcome to our recipe website. Today, I’m gonna show you how to make a distinctive dish, ginger pistachio cookies. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Ginger Pistachio Cookies is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Ginger Pistachio Cookies is something that I have 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 can achieve that.
The ingredients needed to make Ginger Pistachio Cookies:
- Make ready 2 cups all purpose flour
- Make ready 1 tsp. baking soda
- Prepare 1 tsp. ground cinnamon
- Take 1 tsp. ground cloves
- Get 1 tsp. ground ginger
- Make ready 1/2 tsp. salt
- Get 3/4 cup unsalted butter, softened to room temperature
- Get 1/2 cup brown sugar
- Take 1 cup granulated sugar, divided
- Prepare 1/4 cup unsulphured molasses
- Take 1 large egg, at room temperature
- Make ready 1 tsp. vanilla extract
- Get 1 cup finely chopped salted pistachios
Steps 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 is going to wrap this up for this special food ginger pistachio cookies recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to ginger pistachio cookies cooking. Go on get cooking!
