These pistachio-ginger cookies make a fine accompaniment to a fruit compote.

EatingWell Test Kitchen


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray.

  • Melt butter in a saucepan over medium heat. Add pistachios and stir until the butter is lightly browned, about 1 minute. Transfer the mixture to a bowl. Whisk in sugar. Add flour, egg whites and ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until golden, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. If the cookies begin to stick before all are removed, return the pan briefly to the oven.


Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition Facts

41 calories; protein 0.8g 2% DV; carbohydrates 6.1g 2% DV; dietary fiber 0.2g 1% DV; sugars 4.3g; fat 1.6g 2% DV; saturated fat 0.7g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 32.9IU 1% DV; vitamin cmg; folate 6.5mcg 2% DV; calcium 2.2mg; iron 0.2mg 1% DV; magnesium 2.2mg 1% DV; potassium 20.1mg 1% DV; sodium 4.9mg; thiaminmg 2% DV.

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Rating: 5 stars
Crispy Cookie Perfection! Why all the fuss making your typical cookie dough cookies when you can whip up these heavenly crispy guilt-free tasty little thins in an instant? My husband loves me even more since I made these for him. You have to try them! I used chopped almond and added a bit of chopped crystalized ginger. Soooo good! Pros: Quick Easy guilt-free unique Cons: Recipe needs doubling cuz they disappear so fast! Read More