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Ginger Pistachio Cookies
Ginger Pistachio Cookies

Before you jump to Ginger Pistachio Cookies recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are terrible for the body and need to be avoided. Sometimes, if the comfort food is a high sugar food or another junk food, this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. Several foods actually do elevate your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try several of these.

Cold water fish are great if you would like to feel better. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all high in omega-3 fatty acids and DHA. These are two substances that boost the quality and function of the gray matter in your brain. It’s the truth: consuming tuna fish sandwiches can truly help you overcome your depression.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to ginger pistachio cookies recipe. 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. Provide 2 cups all purpose flour
  2. You need 1 tsp. baking soda
  3. Get 1 tsp. ground cinnamon
  4. Use 1 tsp. ground cloves
  5. Take 1 tsp. ground ginger
  6. Use 1/2 tsp. salt
  7. Get 3/4 cup unsalted butter, softened to room temperature
  8. Use 1/2 cup brown sugar
  9. Take 1 cup granulated sugar, divided
  10. Prepare 1/4 cup unsulphured molasses
  11. Use 1 large egg, at room temperature
  12. Provide 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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