If you like ginger molasses cookies with a kick this is your recipe! They are super easy to make, with a great flavor from the fresh ginger, cardamom and a touch of honey. Freeze them raw and have freshly baked cookies every time you want!
Soft and crisp at the same time, these are like gingersnaps with a kick.
The ginger flavor is amazing, strong but sweet from the honey, with that slight bitterness the molasses gives.
I make these every year and even they’re everyone’s favorite. Or almost. The pistachio butter cookies have a prized place in my cookie box.
What spices should we use?
There are some traditional or standard spices that are used in this type of recipe.
Ground ginger and cinnamon are a must. After that, there are variations. I love to include allspice, a dash of nutmeg and sometimes a tiny bit of cloves.
For this spicy ginger cookie, we’re also adding cardamom (that amazing peppery lemony spice), white pepper, and fresh ginger, which accounts for a lot of the spiciness that is boasted of in the title.
The colors are warm and comforting (image below).
This is the type of cookie where you make the dough, form it into a log, chill it, and then bake it.
I like to go the extra mile and add another step: rolling them in white sugar before popping them into the oven so that they bake with a crisp and crunchy coating.
I love how these spicy ginger cookies can be frozen and baked to order.
Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking.
Storing: containers with airtight lids are recommended so the cookies don’t become too soggy. I love tins or metal containers. After that, cookie jars are my choice.
Other recipes you might like:
Pistachio Butter Cookies
Fudgy Brownie Cookies
Coconut Citrus Shortbread
Homemade Oreos
Lemon Crinkle Cookies
Easy Oatmeal Walnut Cookies
White Chocolate Almond Cookies
Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Originally posted in 2012 as a personal post, the text has been updated to serve you better. The comments reflect the old one. The recipe remains the same.
Spicy Ginger Cardamom Cookies
This is a mildly spiced cookie, so you can customize the spiciness to your taste, adding more ginger and pepper. I suggest you use a handheld electric mixer, it makes it much easier to mix.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground white pepper
- 8 or 9 fresh cardamom pods, ground
- ¼ teaspoon salt
- 2 Tbs cool brewed strong coffee
- ¼ cup unsulfured molasses
- 2 Tbs honey
- 1 Tbs minced fresh ginger
- ¾ cup of sugar
- 12 Tbs (170g) unsalted butter, at room tº
- Additional sugar, for rolling cookies
Instructions
- In a medium bowl sift flour, baking soda, ground spices, and salt. Reserve.
- In a small bowl mix coffee, molasses, honey, and fresh ginger. Reserve.
- In a large bowl, with an electric mixer, beat butter and sugar until creamy.
- Add dry ingredients in three additions alternating with molasses mixture in two additions. Mix well. The dough will be shiny but not sticky.
- Make a cylinder and wrap the dough in parchment paper or plastic wrap, and refrigerate for at least 4 hours, until firm. You can leave it refrigerated for a day.
- Preheat oven to 350º. Line a baking sheet with Silpat or parchment paper.
- Take out the dough from the fridge and put about a ½ cup of sugar in a shallow plate or bowl. Give the dough cylinder a few rolls on the counter if you want a more rounded final shape when the cookies bake. I personally don´t mind.
- Cut the dough in ½ inch slices and coat each one with sugar. Arrange in the prepared baking sheet, leaving some space to grow between each cookie.
- Bake for 13 to 15 minutes, until beginning to color. Let cool on wire rack.
- Store in an airtight metal container.
Notes
Freeze the whole unbaked logs (my favorite way) and then take them out 15-20 minutes before baking so they can be cut easily. Or freeze the already cut cookies (before they are rolled in sugar). They need some minutes at room t° so they can be rolled in sugar before baking.
Storing: containers with airtight lids are recommended so the cookies don't become too soggy. I love tins or metal containers. After that, cookie jars are my choice.
Wow, what a post, what a memorial to your brother. I've been searching the net looking for a recipe for something spicy, ginger and buttery and had in my head all day it had to include cardamom. I haven't been able to put my finger on a recipe and say "yes, that's what I'm thinking of". I am so delighted to have found this recipe – I have half the ingredients so tomorrow after work and a quick top up at the supermarket, I am going to make these biscuits – and all the while I will be thinking of your brother, the love you have for him and my dear departed Dutch father who would have loved these, I can hear him raving when he tastes them… thanks for sharing..
Aw, thanks KP!
Dear Paula,
I started at your post from today, went to Lora's and now am reading all three posts about your brother, Facundo. He sounds like a fabulous, dear, sweet, brilliant and extraordinary man and brother. and I love the relationship that you had with him. So so special. I loved reading this and I feel horrible that it took me this long to find this post and read it!
The cupcake you sold at your café to help those kids. . this is why you are Paula and why you are so special. From your 3 posts, your brother sounds a lot like you, my friend. Thank you for sharing these posts and stories with us!
Oh Alice, the post over at Lora's opened some emails and comments that made my day, especially this one and on the ginger cake post. It's so touching that you took the time to read and write to me today. And it's never late, it's always the right moment. I'm so thankful to have crossed paths with you! And when I see those conference pics with Nancy, I can imagine us meeting and keeping in touch for ever. Hugs my friend.
Paula, I am crying a little bit now as I write this… thinking if you and Facundo, and of all the other young women and men taken before their time. Like your brother, I have had friends help me to learn how to live life to the fullest, and those are lessons I will never forget. I send you virtual hugs until the day we can actually meet and I can give them to you in person. Thank you for this honest and love-filled story. Having read your posts in reverse order, I can so completely understand why the holiday spirit might be a bit hard to find for you. Take a cookie (which sound amazing, by the way) and go someplace special to have a chat with your brother.it always makes me feel a little better… ~ David
I always look forward to the day when your comments appear David. And to the day we finally meet! Thanks for being a good friend.
Me, too! I have been thinking about blogging friendships lately and they remind me of old-fashioned correspondence. People used to get to know one another through letters for years before they met. They developed deep friendships through words, and that is what is happening here, too. Thank you for the gift of your friendship. I hope your Christmas Day is filled with love. ~ David
Paula, This is such a meaningful, lovely post! I’m so sorry for your loss. So touched by the way your brother has touched your life. I also lost a brother, there is not a day that goes by, that I don’t think of him.
I happen to be reading this on Sunday the 16th…and as you probably know, there has been a terrible school shooting here. Babies that were only 5 or 6 years old…your last few words seem so poignant at this time. Hugs!
I find my self everyday now checking your blog for new recipes…and yes, it is my first time writing a comment. Your beautiful but yet sad story has touched my heart. Couple of months ago I received a phone call that my cousin has passed. His life was cut in half so suddenly. It was a heartattack and there was nothing he could've done…
Eventhough his story was cut short, he lived and enjoyed his life to the fullest. Now I know that his story was not cut short his story still lives in our hearts and it will continue to live on…Just like your brother still lives in your heart & his loved ones. Thank you for sharing & most of all thank you for letting me remember my cousin Keith Park!
You´re welcome. I´m glad you don´t feel alone, and I wish I knew your name…
Paula – your positive spin on such a tough thing is touching. Loss is never simple – whether it happened one day ago or ten years ago.
I am constantly amazed by the support that can be found on the interwebs. It restores ones faith in humanity.
I came here after seeing this post shared by Jenni (Pastry Chef online). I was intrigued by the recipe, but moved so much by this beautiful post. Your brother sounds like he touched many lives. Thank you for sharing this.
Thanks so much Jody for that comment, and for stopping by!
What a beautiful post. I see we're in the same sorority of sisters whose brothers died too young. I'm sad for both of us, but I celebrate my brother's life and that I had the honor of being his sister. I still hear his voice, too. 🙂
I hope your celebration of his life was simply beautiful and uplifting. And that you all ate ginger cardamom cookies and smiled.
Thanks Jenni, it´s so nice to meet you. Sorry to hear about your loss but glad that you too celebrate his life! I think it´s very important to do it.