A delicious spiced cookie that goes well with a cup of tea. These are best served fresh from the oven so I only bake a few at a time and store the dough in the fridge. This recipe makes 24 cookies.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground green cardamom (6-7 pods*)
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated/finely minced ginger
3/4 cup unsalted butter, softened
1 1/4 cup brown sugar
1 teaspoon vanilla
*If using whole pods of cardamom, grind them with a spice grinder or motar & pestel without the green outer shell. (I used the Magic Bullet)
Dry measuring cups
Large mixing bowl
Medium mixing bowl
1. Mix all dry ingredients in a medium bowl and set aside.
2. In a large bowl, beat butter and sugar with an electric mixture on medium for about 3-5 minutes until well incorporated. Stop and scrape down the sides of the bowl with a rubber spatula as necessary.
3. Add egg, vanilla and ginger to butter mixture and beat again until it's light and fluffy.