bengingi Avatar

BENGINGI

HOME

RECIPES

CATERING

WORKSHOPS

ABOUT

CONTACT

Save

Gingerbread-Pistachio-Date Honey Cookies

cook:

2 h

0.0

(5)

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!

US

original

metric

Picture for Gingerbread-Pistachio-Date Honey Cookies

US

original

metric

Ingredients

For the cookie dough

AP flour

240 gr AP flour

soft butter

180 gr soft butter

pistachios

120 gr pistachios

brown sugar

115 gr brown sugar

white sugar

100 gr white sugar

dates honey (can be replaced with molasses)

85 ml dates honey (can be replaced with molasses)

Atlantic sea salt

7 gr Atlantic sea salt

cinnamon powder

5 gr cinnamon powder

cloves powder

5 gr cloves powder

ginger powder

5 gr ginger powder

baking soda

5 gr baking soda

vanilla paste

5 gr vanilla paste

free range egg

1 free range egg

For coating

white sugar

100 gr white sugar

cinnamon powder

5 gr cinnamon powder

cardamom powder (optional)

5 gr cardamom powder (optional)

Directions

Step 1

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

AP flour

240 gr AP flour

baking soda

5 gr baking soda

ginger powder

5 gr ginger powder

cloves powder

5 gr cloves powder

cinnamon powder

5 gr cinnamon powder

Atlantic sea salt

7 gr Atlantic sea salt

Step 2

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

soft butter

180 gr soft butter

brown sugar

115 gr brown sugar

white sugar

100 gr white sugar

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).

dates honey (can be replaced with molasses)

85 ml dates honey (can be replaced with molasses)

free range egg

1 free range egg

vanilla paste

5 gr vanilla paste

Step 4

Add the dry ingredients and mix just until combined.

Step 5

Add pistachios and mix for 1 min just until incorporated.

pistachios

120 gr pistachios

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 350F or 180C.

Step 8

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

white sugar

100 gr white sugar

cinnamon powder

5 gr cinnamon powder

cardamom powder (optional)

5 gr cardamom powder (optional)

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 min on the baking tray, then gently transfer them to a rack.

Step 14

YASSS!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

Subscribe

YASSS!

Join my newsletter for updates, recipes, tips and more!

Subscribe

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

powered by

© 2022 BenGingi. All rights reserved