Recipe courtesy of Camilla Saulsbury

Exotic Spice Cookies with Ginger, Cardamom and Rose Water

  • Level: Easy
  • Total: 1 hr 33 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 13 min
  • Yield: about 2 1/2 dozen cookies
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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


  1. 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.
  2. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, 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.
  3. 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.
  4. 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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