- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups light brown sugar, loosely packed
- 1/3 cup vegetable oil
- 2 large eggs
- 2 ounces crystallized ginger, finely chopped
- 1/2 cup granulated sugar + 1/2 teaspoon ground cardamom
Ingredient info: Ground cardamom is fine but if you can find the pods that would be even better; you can then grind them yourself.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or use silpats.
- Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl. Set aside.
- In a large bowl add the brown sugar and oil and mix till combined. Add the eggs and mix till combined. Add the flour mixture and mix until combined. Add the crystallized ginger and mix until combined. The mixture will seem a bit dry, but it will hold together nicely.
- In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom. Set aside.
- Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture. Place the cookies on a baking sheet 3-inches apart.
- Bake for 13 -15 minutes. Let cool on the pans. Don’t wait for the cookies to be completely set when you pull them out and they will remain chewier.
If you make really large cookies, this recipe yields about 12 but you could get more out of the batch if you make the cookies smaller.
Recipe adapted from SPCookieQueen.com.