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 freshly ground black pepper
- 3/4 teaspoon salt
- 3/4 cup chopped crystallized ginger
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup vegetable shortening, room temperature
- 1 large egg
- 1/4 cup honey
- 1 teaspoon rosewater
- 3/4 cup turbinado (raw) sugar, for rolling
Directions
Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. 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.

















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By chars416
Coopersburg, PA
on January 27, 2013
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wonderful cookie! nice texture and flavor!
By lovmango
on March 13, 2012
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i follow the recipe with 3/4 cup chopped crystallized ginger but i will cut this to 1/4 cup chopped crystallized ginger next time, the recipe calls for too much crystallized ginger, this will spice up your throat! Cut back on the crystallized ginger & the recipe will be great!
By Crystal.C
Arlington, VA
on December 15, 2010
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These cookies are *amazing* - spicy and not too sweet, fragrant and complex, with a fanstastic texture. I couldn't put them down! My only complaint was that they weren't as puffy as I expected - but who cares when it tastes this great!
Yes, the spices can be expensive, but they can be found in most major supermarkets. The rose water is a bit tricker - it's usually available from Middle Eastern grocery stores or, in a pinch, from some Middle Eastern restaurants. And if these spices are new to you, experiment with Middle Eastern or Indian recipes which also use these spices.
I recommend against cutting back the crystallized ginger, because once baked, the strong initial flavor really mellows out. I would, however, recommend keeping the dough cold throughout the rolling-in-sugar and waiting-on-batches-to-bake process to avoid it sticking to the plate and starting to absorb the turbinado sugar "crust." After making a batch, you may also want to increase the spices/rose water.
Read all 44 reviews