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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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 11-20 of 45

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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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  • on December 22, 2008

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    This recipe is fantastic, producing a very chewie center cookie with crisp edges and a very nice spice flavor. I had NONE of the problems others seemed to have. Still, for my tastes, and to make the cardamom and rose stand out a little more, I cut the candied ginger back to 1/3 Cup. This recipe is also very similar to the ginger cookies I've made every year for Christmas for the past 12 years. In it I use only canola oil for the fat. With this one I did the same, substituting the shortning for the canola oil, and adding 1/4 Cup flour. Lastly I increased the rose water to 1 1/2 teaspoons. Camille is very creative, doing things I like to do with spices and flavors common in other regions of the world, but not so much so in the States. The comment about the black pepper is a good example, most European spice cookie recipes I've seen include pepper, it's not unusual, in fact a very popular German spice cookie is call Pfeffernusse (Pepper nut it's shaped like a nut, and has black pepper to kick up the bite to the ginger and other spices.

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  • on December 21, 2008

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    I saw the competition on TV and thought I'd enjoy this cookie, mainly because I'm a big fan of ginger so I had it in my mind that it was going to be a gingersnap but with a twist. The flavors are delightful together and you definitely can detect all of them including the rosewater. It's a very fragrant cookie to smell while it's baking too. I included some of these cookies in tins of other home-made cookies and candies that I made to send to folks for Christmas. Thanks, Camilla!

    Marianne - Bangor, Maine

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  • on December 20, 2008

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    I just couldnt wait too make these, I figure if they won the big money and beat out all those people, they had too be delicious....First of all, very expensive too get all the ingredients...and the taste is awful. After the first batch came out and me and my husband spit out, we didnt even finish cooking them. Threw away the rest of the batter.. The taste stays in your mouth and you have too wash it away with something. How in the world did these win???? go figure. My tastebuds must be different.

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  • on August 24, 2008

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    Use the corrections that Camilla posted and they come out perfect. A keeper, especially for the Christmas cookie jar.

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  • on May 02, 2008

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    Hi everyone,

    No wonder this has been turning out flat for everyone--the recipe has two mistakes as it was printed here. I know Rob had the same problem with his recipe for his chocolate cookies on the same show (he also posted the correction.

    Here is the correction:

    (1 It's 2 and 1/4 cups flour
    (2 The butter and shortening were reversed here: it's 1/2 cup shortening, 1/4 cup butter.

    Happy baking.

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  • on April 25, 2008

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    I have been following these reviews ever since Camilla was on TV. I understand why some think she is a professional because in many, many contests, including fairs, the National Pie Contest, etc. she would not be able to enter. Writing a cookbook qualifies you to be a professional in these contests. But be real...she makes some awesome recipes and obviously has the talent to get her this far. She seems like a very humble, sweet and totally likeable person. Don't blame her - she followed the rules, and if the rules allow it then that is it. This lady can cook and bake, which many can't do. She has what it takes and I applaude her for it!! The cookies are awesome Camilla, thanks for being such an inspiration.

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  • on April 25, 2008

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    I've made these cookies twice now.....the first time I chilled for the 1 hour, they went totally flat like lace cookies but the FLAVOR was fabulous! and a guest (who gobbled them up along with my husband and myself LOVED the flat and chewy cooky (which stayed chewey for a couple of days while we ate them up.... I made them again, this time chilling the dough for longer, about an hour and a half. It was noticably firmer....but it STILL flattened out (though not as much but still made a fablous cooky! Camillia, any ideas? try more flour? While I like the flat version, I'd really like to try them more like the ones on TV.
    Also, if Camillia put all of her history (aka cookbooks on her application, the FoodNetwork deemed her as a qualified applicant, and an negative comments ought to be directed at THEM, not HER.....

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  • on April 23, 2008

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    This is definitely a keeper!!!! We especially loved the crystallized ginger in them. The outside of the cookie was crunchy and the inside was just moist enough...the spices are just right....not too spicy...just the right touch of spices.

    Great cookie to give as gifts during the holidays, but this will be a regular cookie in my family.

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