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 couchgolfer
on May 20, 2013
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Very good cookie. I read some other reviews, made my own variations to the recipe and it came out just fine. I used more butter in place of the shortening, increased the rose water to 3 tsp, substituted the pepper for allspice, and left out the candied ginger. Over all it was a very flavorful cookie.
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!
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