Spiced Pistachio Cookies

My husband occasionally finds recipes and sends them to me, and that is the case with this recipe. It was originally called a gingerbread pistachio date sugar cookie, and that sounded so good. I pinned the recipe, but my pin got a little strange, so I found a different link that worked better. The original recipe was in grams and milliliters, and while I do prefer using grams while baking, it may not be familiar to everyone. I have used a combination of grams and volumetric measures.

I love pistachios and try to always keep them on hand. The spices used in these are also something that I use all the time. I have another recipe that called for dates, so I recently stocked up on those. This recipe, however, doesn’t use dates but uses date sugar. I think I may have had date sugar after visiting a date farm years ago, but no longer. Molasses was the suggested substitution, so I used that.

These come together quickly, although I think it took just as much time to adapt some of the measurements to teaspoons. The dough is very sticky, and refrigeration is a must. I refrigerated the dough for about two and a half hours, and it was still fairly sticky. I found that the cookies spread quite a bit, but the flavor is fantastic. Perhaps I used a heavy hand when adding the spices, but I’m not complaining! These are perfect for fall, and they smelled out of this world while baking.  

Spiced Pistachio Cookies
240 grams flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger 
½ teaspoon cloves 
1/2 teaspoon salt
180 grams butter, room temperature
100 grams sugar
115 grams brown sugar
5 tablespoons molasses
1 teaspoon vanilla 
1 egg
120 grams pistachios 
Cinnamon sugar

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside. In a large mixer bowl beat the butter, sugar, and brown sugar on medium until fully incorporated. Add the egg, molasses, and vanilla and mix on medium again to combine. With the mixer running on low, gradually add the flour mixture. When the dough is cohesive, remove the bowl from the mixer and stir in the pistachios with a spatula.

Wrap the dough in plastic wrap and refrigerate for at least an hour.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/4” balls and roll the balls in cinnamon sugar. Place on the prepared baking sheet, leaving plenty of space between the dough balls.

Bake for 10 minutes. Remove the cookies from the oven and allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack.

Recipe from Bengingi