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Ginger Pistachio Cookies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 28
Author Manju


  • 4 oz unsalted butter
  • cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup almond meal flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 tsp fresh grated ginger
  • ¾ cup pistachios chopped
  • A few almonds to decorate optional


  • Preheat the oven to 325F. Line a baking sheet with parchment paper.
  • In a stand mixer, cream the butter and sugar along with vanilla and almond extracts.
  • Add the eggs, one at a time and beat till well incorporated.
  • Sift all the dry ingredients ( flours, baking powder, salt) together.
  • Combine the dry ingredients to the wet ingredients and gently fold it in.
  • Mix in the ginger and pistachios as well. Do not over mix. Mix just to combine them all together.
  • Flour your hands and roll out key lime sized balls on to the parchment paper leaving a little room for expansion. Flatten the balls a little with your fingers or a fork.
  • Press an almond into it, this is optional.
  • Bake for 25 mins or so, or until the bottom side of the cookies are golden. Rotate the sheet halfway through.
  • Cool on a wire rack and store in air tight containers.