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.

Ingredients:

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
1 egg

*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)

Equipment:

Dry measuring cups
Measuring Spoons
Large mixing bowl
Medium mixing bowl
Electric mixer
Rubber spatula
Parchment paper
Cookie tray

Step 1:

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.

Step 2:

4. Add dry ingredients to butter mixture in thirds, beat with electric mixture until dough incorporates. Finish mixing the dough with a rubber spatula.

5. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 3:

6. Preheat oven to 350 degrees F.

7. Line cookie sheet with parchment paper.

8. Roll tablespoons of dough into balls, keep about 2 inches apart. If you don't bake the cookies all at once, you can store the dough in an air tight container for 3 - 5 days.

Step 4:

9. Bake for 10 - 12 minutes until the cookies are a light golden brown. Bake for an additional 1 - 2 mins if you refrigerate the dough over night.

10. Cool on cookie sheet before transferring to a wire rack. Store cookies in an air tight container. Bon appetite!