Recipe by Kat's 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!
- 2 cups all-purpose flour
- 2 1⁄4 teaspoons ground ginger
- 2 teaspoons baking soda
- 3⁄4 teaspoon ground cardamom
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 teaspoon salt
- 3⁄4 cup crystallized ginger, chopped
- 1 cup dark brown sugar, packed
- 1⁄2 cup unsalted butter, room temperature (1stick)
- 1⁄4 cup vegetable shortening, room temperature
- 1 large egg
- 1⁄4 cup honey
- 1 teaspoon rose water
- 3⁄4 cup turbinado sugar, for rolling (raw sugar)
Directions See How It's Made
- Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
- Mix in the crystallized ginger and set aside momentarily.
- 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).
- Add the egg, honey and rosewater and beat until blended.
- Stir in the flour mixture with a wooden spoon, mixing until just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350 degrees F.
- Lightly spray 2 cookie sheets with nonstick cooking spray.
- Spoon the turbinado sugar in thick layer onto small plate.
- Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
- Place balls on prepared sheets, spacing 2 to 3 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
- Cool on sheets 1 minute.
- Carefully transfer cookies to wire racks; cool completely.