White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios

There’s something magical about the aroma of freshly baked cookies wafting through the house, especially when they are White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios. I remember one winter afternoon when the chill in the air made me crave something sweet and comforting. I decided to break out my mixing bowls and create a batch of these delightful cookies. The rich, nutty flavor of brown butter combined with the zing of ginger and the creamy sweetness of white chocolate is truly irresistible. And let’s not forget the added crunch from the pistachios, which adds a perfect texture contrast. Every bite of warmth brought back memories of family gatherings and the joy of sharing homemade treats with loved ones, making it the perfect recipe for any occasion.

What to Buy for White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios

The philosophy behind the ingredients for these cookies is all about creating a harmonious balance of flavors and textures. Each ingredient plays a role in delivering that mouthwatering experience. All-purpose flour serves as the base, while baking soda gives them a lift. The blend of spices like ginger and cinnamon not only adds warmth but also highlights the richness of the brown butter. Meanwhile, white chocolate and pistachios provide the final touch of sweetness and crunch. Together, they create a cookie that’s not just a treat but a delightful experience.

• 2 1/4 cups All-purpose flour: This is the foundation for our cookies, providing structure and texture.
• 1 teaspoon Baking soda: This leavening agent helps the cookies rise and become fluffy.
• 1/4 teaspoon Salt: A pinch of salt enhances the flavors of the other ingredients.
• 1 teaspoon Cinnamon: A warm spice that complements the ginger beautifully.
• 1 3/4 teaspoons Ginger: Adds a zesty flavor that makes these cookies unique.
• 1 teaspoon Allspice: This spice adds depth and complexity to the flavor profile.
• 3/4 cup Butter: The star of this recipe, brown butter adds richness and a nutty flavor.
• 1 cup Packed dark brown sugar: This sweetener adds moisture and a rich flavor.
• 1 Egg: Binds the ingredients together and adds richness.
• 1 teaspoon Vanilla: Adds a lovely background flavor to the cookies.
• 1/4 cup Molasses: Contributes to the deep flavor and chewiness of the cookies.
• 1/4 cup Granulated sugar for rolling: This is used to coat the cookie dough balls before baking.
• 3/4 cup White chocolate chips: Provides sweetness and a creamy texture.
• 1 teaspoon Coconut oil: Helps the white chocolate melt smoothly for dipping.
• 3/4 cup Shelled roasted and salted pistachios, finely chopped: Adds crunch and a unique flavor that enhances the cookie.

The Process for Making White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios

The journey of creating these cookies is just as enjoyable as the final product. Let’s dive into the steps to make your own batch of White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios.

1. Begin by whisking together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 1 3/4 teaspoons of ginger, and 1 teaspoon of allspice in a bowl. Mixing these dry ingredients first helps to ensure even distribution of the spices throughout the dough, which is crucial for flavor.

2. Next, it’s time to make your brown butter. In a saucepan over medium heat, melt 3/4 cup of butter. Keep an eye on it, as it will begin to foam. This is where the magic happens! Make sure to whisk consistently; as the butter cooks, it will start to brown on the bottom of the pan. This is the moment where you’ll notice a nutty aroma filling your kitchen. Remove it from the heat just as it turns a beautiful golden brown.

3. Immediately transfer the browned butter to a bowl to cool for about 5 minutes. This step is essential to prevent the butter from burning and to cool it down so it doesn’t cook the eggs in the next step.

4. Once the butter has cooled slightly, use an electric mixer to blend the brown butter with 1 cup of packed dark brown sugar until thoroughly mixed. You want to achieve a smooth consistency. Then, beat in 1 egg, 1 teaspoon of vanilla, and 1/4 cup of molasses until everything is well combined and creamy.

5. Now it’s time to incorporate the dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. It’s important not to overmix here, as that can lead to dense cookies. After mixing, chill the dough in the fridge for about 15 minutes. This step makes it easier to roll the dough into balls.

6. Preheat your oven to 350 degrees Fahrenheit. While the oven is heating, take a large tablespoon of the chilled dough and roll it into a ball. Then, roll each ball in 1/4 cup of granulated sugar to give them a sweet crust before baking. Place the dough balls on a cookie sheet, spacing them about 2 inches apart.

7. Bake for 10 to 12 minutes. If you prefer cookies with a crispier edge, let them bake for around 12 minutes, but remember they will remain soft on the inside. Once the baking time is up, cool the cookies on the baking sheet for about 2 minutes before transferring them to a wire rack. Repeat this process with the remaining dough.

8. After your cookies have cooled completely, it’s time to dip them in white chocolate. Prepare a baking sheet by placing a piece of wax paper over it. In a small pot, combine 3/4 cup of white chocolate chips and 1 teaspoon of coconut oil. Heat over low, stirring continuously until both the chocolate and oil have melted smoothly. It’s crucial to keep the heat low to avoid burning the chocolate.

9. Dip half of each cookie into the melted white chocolate, allowing the excess chocolate to drip off. Then, sprinkle the tops with finely chopped 3/4 cup of shelled roasted and salted pistachios. This not only adds flavor but also makes the cookies look stunning. Place each dipped cookie on the wax paper to set.

10. Once your cookie sheet is full, pop it in the fridge for about 5 to 10 minutes to help the chocolate set. And just like that, your batch of White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios is ready to be enjoyed! Perfect with a cup of coffee or shared with friends.

Ways to Adapt This Recipe

These cookies are incredibly versatile, and there are many ways to adapt this recipe to suit your taste. Here are some suggestions:

• Storage: Store any leftovers in an airtight container at room temperature. They’ll stay fresh for about a week.
• Freezing: These cookies freeze well. Place them in a freezer-safe bag or container and they can last for up to three months.
• Variations: Feel free to switch up the nuts. Try using almonds or hazelnuts instead of pistachios for a different flavor.
• Spice Levels: Adjust the amount of ginger and cinnamon to your preference. If you love a bit more spice, add an extra teaspoon!
• Dip Options: Not a fan of white chocolate? You can use dark chocolate or milk chocolate for dipping.
• Healthier Options: Substitute half of the all-purpose flour with whole wheat flour for a healthier take.

How to Serve White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios

Serving White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios is all about creating the right atmosphere and pairing them thoughtfully. Here are some ideas:

• With Coffee: These cookies are perfect with a hot cup of coffee. The rich flavors complement the coffee beautifully.
• As Dessert: Serve them as a delightful dessert after a family dinner or a casual gathering with friends.
• Holiday Treats: These cookies make for an excellent gift during the holiday season. Package them beautifully in a box for an impressive homemade gift.
• Casual Snacking: They’re great for afternoon snacks, providing a nice pick-me-up when you need a break.
• Seasonal Pairing: Try serving these cookies during fall festivities or gatherings, as their flavors resonate well with autumn vibes.
• Storage Tips: If you have leftovers, store them in an airtight container. You can even layer them with parchment paper to keep them fresh longer.

FAQ

Conclusion

The White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios bring a delightful twist to classic cookies. Their unique flavor combination and stunning presentation make them a stand-out treat for any occasion. I encourage you to give this recipe a try, and treat yourself and your loved ones to these delicious cookies. They’re sure to become a favorite in your baking repertoire!

White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios

Indulge in the delightful taste of White Chocolate Dipped Brown Butter Ginger Cookies with Pistachios. These cookies combine rich brown butter, zesty ginger, and creamy white chocolate for a treat you won't forget. Perfect for sharing or keeping all to yourself, these cookies are a must-try!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 22 cookies

Calories 150 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Blender
• Whisk
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 2 1/4 cups 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
• 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 all-purpose flour, baking soda, cinnamon, ginger, allspice, 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 granulated 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!

Notes

• Storage: Store any leftovers in an airtight container at room temperature. They’ll stay fresh for about a week.
• Freezing: These cookies freeze well. Place them in a freezer-safe bag or container and they can last for up to three months.
• Variations: Feel free to switch up the nuts. Try using almonds or hazelnuts instead of pistachios for a different flavor.
• Spice Levels: Adjust the amount of ginger and cinnamon to your preference. If you love a bit more spice, add an extra teaspoon!
• Dip Options: Not a fan of white chocolate? You can use dark chocolate or milk chocolate for dipping.
• Healthier Options: Substitute half of the all-purpose flour with whole wheat flour for a healthier take.

Keyword brown butter cookies, ginger cookies, pistachio cookies, white chocolate cookies

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.