Gingerbread-Pistachio-Date Honey Cookies

cook time:

2 hr 0 min

total time:

2 hr 0 min

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Christmas is right around the corner and it is the prefect time to make some cookies!!! The first cookie of this holiday series is a gingerbread cookie with a middle-eastern twist. I add pistachios to the cookie dough, which gives an added texture to the cookies. The molasses I replaced with dates honey and the coating sugar mix has some cardamom powder in it. I also used a decent amount of salt in the recipe which perfectly balances the sweetness of the dates honey and the sugars. I was honestly surprised how great these cookies came out, and I cannot wait for you goings to try them out! HAPPY HOLIDAYS! YASSS!

Ingredients

For the cookie dough:

  • 240 gr AP flour
  • 180 gr soft butter
  • 120 gr pistachios
  • 115 gr brown sugar
  • 100 gr white sugar
  • 85 ml dates honey (can be replaced with molasses)
  • 7 gr Atlantic sea salt
  • 5 gr cinnamon powder
  • 5 gr cloves powder
  • 5 gr ginger powder
  • 5 gr baking soda
  • 5 gr vanilla paste
  • 1 free range egg

Ingredients

For coating:

  • 100 gr white sugar
  • 5 gr cinnamon powder
  • 5 gr cardamom powder (optional)

Ingredients

For the cookie dough:

  • 240 gr AP flour
  • 180 gr soft butter
  • 120 gr pistachios
  • 115 gr brown sugar
  • 100 gr white sugar
  • 85 ml dates honey (can be replaced with molasses)
  • 7 gr Atlantic sea salt
  • 5 gr cinnamon powder
  • 5 gr cloves powder
  • 5 gr ginger powder
  • 5 gr baking soda
  • 5 gr vanilla paste
  • 1 free range egg

Ingredients

For coating:

  • 100 gr white sugar
  • 5 gr cinnamon powder
  • 5 gr cardamom powder (optional)

Ingredients

For the cookie dough:

  • 240 gr AP flour
  • 180 gr soft butter
  • 120 gr pistachios
  • 115 gr brown sugar
  • 100 gr white sugar
  • 85 ml dates honey (can be replaced with molasses)
  • 7 gr Atlantic sea salt
  • 5 gr cinnamon powder
  • 5 gr cloves powder
  • 5 gr ginger powder
  • 5 gr baking soda
  • 5 gr vanilla paste
  • 1 free range egg

Ingredients

For coating:

  • 100 gr white sugar
  • 5 gr cinnamon powder
  • 5 gr cardamom powder (optional)
Equipment

Stand mixer
Paddle attachment
Bowl
Scraper
Scale
Spatula
Cookie scooper
Baking tray
Parchment paper
Whisk

Lets Start Cooking!

step 1

In a bowl mix flour, baking soda, spices and salt. Set aside.

step 2

In a stand mixer bowl, beat the butter, brown sugar, and white sugar until smooth.

step 3

Add the dates, honey, egg, and vanilla paste, and beat until smooth. Scrape the sides of the bowl and keep beating (making sure the whole batter is homogenous).

step 4

Add the dry ingredients and mix just until combined.

step 5

Add pistachios and mix for 1 min just until incorporated.

step 6

Transfer the batter to a bowl, cover with a plastic wrap, and place in the fridge for an hour (up to 3 days). If your cookie dough got very hard, take out from the fridge an hour before baking.

step 7

We are ready to bake- preheat the oven to 350°F or 180°C.

step 8

Make the coating mix by simply mix sugar, cinnamon, and cardamom together.

step 9

Using a cookie scooper, scoop a ball of the cookie dough and round it in your hands.

step 10

Roll the cookie ball in the sugar mix and place on a baking sheet with a parchment paper. Keep a space of 5cm between one cookie to another.

step 11

Bake the cookies for 10-11 min. The edges of the cookie will be crispy while the center still soft.

step 12

Take the cookies out of the oven and immediately shape them into a perfect round shape: place a a bowl or a glass over the cookies (when still warm), do a little swirl and voilà, perfectly round cookies.

step 13

Let them chill for 5 minutes on the baking tray, then gently transfer them to a rack.

step 14

YASSS!

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