Exotic Spice Cookies With Ginger, Cardamom and Rose Water

READY IN: 33mins
Recipe by Kats Mom

A gorgeous spice cookies that won its category in the Ultimate Recipe Showdown on the Food Network. Courtesy Camilla Saulsbury, Nacogdoches, Texas. Cannot wait to try this one. ***Remember, this dough needs one hour for refrigeration.***

Top Review by Cookie Jarvis

What a fun recipe! I love this cookie for its wide range of spices. I was disappointed that I didn't taste the rose water the first time I made it, but the honey flavor came through nicely. The second time I made it, I put the teaspoon of rosewater and blended it with the sugar that you roll the dough in. The sugar becomes coarser and the flavor comes through!

Ingredients Nutrition

Directions

  1. Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
  2. Mix in the crystallized ginger and set aside momentarily.
  3. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
  4. Add the egg, honey and rosewater and beat until blended.
  5. Stir in the flour mixture with a wooden spoon, mixing until just until blended.
  6. Cover and refrigerate 1 hour.
  7. Preheat oven to 350 degrees F.
  8. Lightly spray 2 cookie sheets with nonstick cooking spray.
  9. Spoon the turbinado sugar in thick layer onto small plate.
  10. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
  11. Place balls on prepared sheets, spacing 2 to 3 inches apart.
  12. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
  13. Cool on sheets 1 minute.
  14. Carefully transfer cookies to wire racks; cool completely.

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