Exotic Spice Cookies


  • 1/4 cup Sue Bee® Honey
  • 2 cups all-purpose flour
  • 1 teaspoon rose water
  • 1 large egg
  • 1/4 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 3/4 cup crystallized ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 2 teaspoons baking soda
  • 2 1/4 teaspoons ground ginger
  • 3/4 cup turbinado sugar


  • Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
  • Mix in the crystallized ginger and set aside momentarily.
  • In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
  • Add the Sue Bee® honey, egg and rosewater; beat until blended.
  • Stir in the flour mixture with a wooden spoon, mixing until just until blended.
  • Cover and refrigerate 1 hour.
  • Preheat oven to 350 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.
  • 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.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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