Exotic Spice Cookies With Ginger, Cardamom and Rose Water

Submitted 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.***"

 

• Ready In: 33mins
• Ingredients: 16
• Yields: 36 cookies
• Serves: 36

ingredients

• 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

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.

Reviews

[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!

 

[Bonnie G #2]

I LOVED these cookies; made them for my Christmas cookie tray and the little bite from the crystilized ginger gave it that something special. I made it as directed with no changes and it was perfect. The only issue I had is mine spread out to much and didn't look as pretty as your photo but the taste sensation made that a none issue. I'll be including these little taste sensations every year.

 

[Annacia]

Oh My Gosh, these must be the ultimate spice cookies. I had to change one thing , I used orange water as I didn't have rose water on hand. Other than that, by the book and they came out incredible. They have a nice little thin crisp crust with a soft, tender and scrumptious interior. Not at all difficult to make and they perfume the house with a wonderful spice aroma while baking. This is a keeper!

 

[mizzzim]

Really spicy and delicious. I didn't really notice the rosewater. I loved the candied ginger. My husband didn't make the 36 as noted, he made maybe 24 and I think they came out too large and flat. Texture was still good and slightly soft. I'll definitely ask him to bake these again!

 

[WonderMima]

wonderful... made for my cookie exchange. nicely spiced and unique.