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Exotic Spice Cookies with Ginger, Cardamom and Rose Water Recipe

Exotic Spice Cookies with Ginger, Cardamom and Rose Water

Recipe courtesy Camilla Saulsbury, Nacogdoches, TX

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • 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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  • 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.

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  • on December 04, 2010

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    cheryl_5and1_79, I loved your reminder that not only can we make some ingredients on our own, but there are great benefits, and sometimes additional products, that we get from doing so. I may use your ginger ideas in their own right, never mind about the cookies. Thanks!

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  • on September 07, 2009

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    READ THE REVIEWS!!! There are crucial measurement corrections in here, and if you don't have the corrections, the cookies will NOT turn out right.
    It is quite expensive to finance these cookies, since so many of the spices are not everyday spices. BUT, it's totally worth it. I used less crystallized ginger, just because I was concerned about it being over-ginger'd and mine turned out great. My friend has already told me that she wants a batch of these all to herself for her birthday, so I must have done something right!

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  • on May 11, 2009

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    First, it is not usual that I will spend money on an ingredient I probably won't use often (cardamom. But I really wanted to try these because I love ginger and spiced desserts in general.

    I was glad I read the reviews shortly after making the dough, because it didn't look right. Then I saw the flour needed to be adjusted.
    I also chilled mine overnight.

    The cookies are wonderful. Chewy like I like them, and very pleasing to taste.

    Now...I added more candied ginger, rather than less. But I made my own.
    A 3 oz package of candied ginger at Whole Foods is almost 4 dollars.
    Ugh.
    I bought a pound of ginger and made my own. With the cost of sugar and ginger ($5 I got 32 oz of candied ginger, 8 oz of ginger syrup, ginger water to add to my tea, ginger sugar (the leftover from the candied ginger that I rolled the cookies in, and enough syrup left to cook further into ginger glass candy.

    Not only did I get great cookies, I learned to make something new, and got some awesome by-products of a simple recipe.

    Here's the recipe I used for the candied ginger:
    http://www.davidlebovitz.com/archives/2008/12/candied_ginger.html

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  • on May 01, 2009

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    I just finished making these "winning recipe" cookies....and I have to say they were far from a winning cookie recipe. The flavor was okay, and that was after I reduced the amount of crystalized ginger to 1/3 cup instead of the 3/4 cup. I still thought they were on the sweet side, and I would think uneatable if I put in the correct amount of ginger. Also, they were as flat as a pancake, not like the ones made on the show. My ingredients were fresh, so I don't understand it. For the money spent on them, it definitely was not worth it!

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  • on April 29, 2009

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    These cookies are wonderful. I had to watch the show again to see if I missed anything. I think the Food Network should give Carmilla her own show and take some of their awefull shows off the air. Lets get back to actual cooking, not loud, crud, personalities trying to be comedians. Carmilla would be great and we could actually learn something. Giada, Ina and Gale are a good example.

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  • on April 23, 2009

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    I wanted to make this cookie ever since I watched it win on the Ultimate Recipe Showdown!!
    It was crunchy on the outside from the turbinado sugar and soft and perfect on the inside. Only problem I had was that I should have doubled the recipe.
    The cookies never made it from the cooling rack. FANTASTIC

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  • on April 10, 2009

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    My 5 year old son told me this was the best cookie he'd ever had, and even though I'm a chocoholic, I'm inclined to agree with him. I knew I wanted to make it when I saw the ingredients, and the recipe did not disappoint. I'm not a big fan of gingersnaps, but these are great. Probably because they have my favorite spices in them. I really liked how I could keep them in the oven just a bit longer and make my husband happy with a crisp cookie, and I could bake them for the minimum time, and have a nice, soft, chewy cookie to make me happy.

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  • on March 20, 2009

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    I made this cookie as part of a large array to give out at Christmas time. (Yes, I'm just now getting around to the review! I try not to eat too much of my own baking and didn't try them fresh. After Christmas, I tried a leftover cookie and I was stunned at how good they really were. Even after weeks in my garage, they were tasty. It is a complex cookie and very tasty.

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