Have you baked something yet this holiday season? Something fantastically sweet, warm and ooey-gooey? If not, I encourage you to take the time out. There’s something spectacular about having a giant baking day with your friends and family; and of course, I’m here to set you up for baking success.
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It’s actually quite ridiculous how many cookie recipes I have on this blog. Gluten free ones, double chocolate, lots of brown butter, and some hearty oatmeal bites too! So of course, when Caribou Coffee asked to partner with me to help celebrate their new Gingersnap Cookie Mocha, I was delighted to bake a cookie that would pair perfectly with their new creation. Or of course if you aren’t a fan of mochas or lattes, you could try dipping this scrumptious cookie in a hot cup of coffee (their holiday Reindeer Blend is absolutely fabulous).
I don’t even know how this recipe came to me but only knew that I wanted to bake a unique and gingery cookie. Something that could live throughout this holiday season; a cookie that would win you recipe contests at work and perhaps even change your life (cookies can totally do that you know!).
I settled on a molasses ginger cookie; one that’s made with brown butter ensuring that the cookie has notes of caramel and so that they would stay soft for days. I realized that it wasn’t enough quite to just do a simple molasses cookie, so I dipped them in a bit of sweet white chocolate and sprinkled salted, roasted pistachios on top. A combination of all things I adore.
I mean really, isn’t this kind of the cookie of all cookies? Outside of the classic chocolate chip, of course.
Oh and here’s another bonus: They’re wonderful for gift giving. Or for eating all yourself if you prefer. And in case you’re wondering – yes, they’re delicious dipped in a piping hot cup of joe.
To keep up to date with posts and behind the scenes info on Ambitious Kitchen, follow me on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xo!
More cookie recipes you’ll love:
Chocolate Dipped Brown Butter Tahini Cookies
Old Fashioned Iced Brown Butter Oatmeal Cookies
The Best Brown Butter Chocolate Chip Cookes You’ll Ever Eat
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
White Chocolate Blueberry Coconut Oatmeal Cookies
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 3/4 teaspoons ginger
- 1 teaspoon allspice
- 3/4 cup butter
- 1 cup packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/4 cup granulated sugar for rolling
- 3/4 cup white chocolate chips
- 1 teaspoon coconut oil
- 3/4 cup shelled roasted and salted pistachios, finely chopped
Instructions
- Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside.
- Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
- With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy.
- Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).
- Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes.
- Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough. Makes 20-22 cookies.
- Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet.
- Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth.
- Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set.
- Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate. Enjoy with a nice cup of coffee!
If you love coffee as much as I do, be sure to follow Caribou Coffee on Pinterest and Instagram.
Disclaimer: This post is in partnership with Caribou Coffee but of course, all opinions are my own! Thanks for continuing to support Ambitious Kitchen!
These are so incredibly beautiful! I want to make a batch right now!! Ginger cookies are my favorite!
Thank you, Hillary! Hope you like them.
love these, monique! what a great combination of flavors.
Yum! These look absolutely fantastic! Love all the flavors here.
Love how you stepped up classic ginger cookies by dipping them in white chocolate and adding pistachios! Pinned!
Thanks for the pin!
These pretty cookies need to be in my life!!!
Monique,
This is a random question. I admire your photography as much as I do your healthy food. In your bio you said you use a Canon DSLR do you have any more specifics to the camera and lens you use?
Thank You,
Amelia
Amelia! Hi. I actually just use a Cannon T3i Rebel with a few different lenses. I’m actually looking to upgrade soon but thank you for the sweet compliment. Nothing too fancy over here!
Oh my goodness, these cookies sound absolutely delicious! I haven’t started my holiday baking, but just yesterday I was making my list, definitely going to need to add these asap!
Ohhh yes! These cookies look awesome!! Just loving the dipped goodness these babies bring to the table…and to my belly.
Thanks Katrina! xo
These. Are. Genius! Molasses cookies are one of my ultimate comfort cookies. You just took these over the top!!
OH MY LORD!!! How amazing do these look?!?! Pistachio…ginger..I’m in heaven. And what an amazing job you’ve done of baking and decorating them…they look too good to eat! Stunning, beautiful photos as well. I’m going to stalk the rest of your recipes right now haha!!
Thanks for the recipe! They looked so delicious . . I made them over our wet, dreary weekend. I made my cookies smaller so I got double the amount. I “frosted” half and left the other half plain. The cookie is delicious! However, I favored the un-frosted, original cookie. It will be my new gingersnap cookie this Christmas. Thanks again!
These were beautiful, while they lasted. Unfortunately the whole batch was gone in a matter of days, but I NEED to make these again! They were worth the effort, since they looked gorgeous and tasted even better. 🙂
Where did you get that nuts about you (mug)???
I think I got it at Target!
Did you use fresh ginger.
Nope, ground ginger! Thanks for asking 🙂
I debated making these since the holidays have passed, but I had all the ingredients and I am so glad I did! These are great past the holiday season, too. The cookies have a wonderful rich flavor that is perfect with the sweet white chocolate. The pistachio crunch just makes them even more special. I think I have a heavy dipping hand because I needed to melt some more chocolate which I had no problem with (1 cup white chocolate served me better)! PERFECT cookie for a side to coffee or tea is an understatement.
Yes! So glad you loved them – they’re such a rich, special treat.
Hi Monique…what is the best way to store these cookies (fridge or counter in Tupperware) and how long will they last? Do you think they would freeze well if made in advance? Thanks!!
Hi Monique:) thanks a lot for your lovely recipes :)) love them all!
regarding the ginger, do I use fresh or powder? and if fresh how do I add it in? thanks!!
I first made this recipe when it was published in 2014 and it was an instant hit with my family. Every year when I visit home over the holidays my family always asks me to make these! They take a long time but are definitely worth the effort once a year. I substitute gluten-free flour 1:1 and are absolutely delicious. Thank you SO much for sharing this recipe all these years ago!
Amazing!! So happy to hear that, Leigh 🙂 A little vintage AK is still delicious!
I just made these today and they are so perfect! The white chocolate really pairs so well!
Thank you for awesome recipes!
So happy to hear that! Perfect for the holidays 🙂
Hi, was hoping to make cookie tins with this recipe! Can the dough or baked cookies be frozen at all?
Hi! Yes absolutely, you can freeze before or after baking. Just published a blog post on how to freeze cookies here 🙂
These are the best cookies! I’ve made them 3 years now and everyone raves about them! They are beautiful and unique and the best holiday cookie with a twist!
Yay! So glad you are loving this recipe ❤️🙂
These are the best cookies. I’ve made them several years in a row. They make for a beautiful gift, they ship well…. they are just my favorite! 10/5 stars!
Aw great idea to ship these! Glad they’re a favorite 🙂
Ginger and pistachio.. what an amazing combination! Such a unique recipe. I love how creative this is and it sounds delicious.
can i make the dough and freeze ahead of time?
Yes! Get all of my tips for doing so in this post.