2 Cups all-purpose flour
2 1/4 tsp Ginger Powder
2 tsp baking soda
3/4 tsp Green Cardamom Ground
3/4 tsp Sri Lankan Cinnamon
1/2 tsp Coriander Ground
1/4 tsp Black Pepper Fine Ground
3/4 tsp salt
3/4 Cup Crystallized Ginger Diced
1 Cup packed dark brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup vegetable shortening, room temperature
1 large egg
1/4 Cup honey
1 tsp Rose Water
3/4 Cup Demerara Sugar
Combine the flour, ground ginger, baking soda, ground cardamom, cinnamon, coriander, black pepper and salt. Whisk together in a medium bowl before adding the crystallized ginger.
Meanwhile, use an electric mixer and blend together the brown sugar, butter and shortening in a large mixing bowl. Beat on low speed until mixture is fluffy (but be careful not to overbeat – dough should be more dense than airy). One at a time, add the egg, honey and rosewater, mixing each until incorporated. Add the flour mixture to the shortening mixture, a little at a time, (using a wooden spoon instead of the mixer is preferable), mixing each addition of flour until just incorporated. Cover the mixing bowl and refrigerate cookie dough for at least 1 hour.
Preheat oven to 350°F. Use nonstick cooking spray or line two cookie sheets with parchment paper. Pour the Demerara sugar into a small plate or saucer. Dampen your hands and form spoonfuls of cookie dough into 1-1/4-inch balls; roll each dough-ball in sugar to completely coat before positioning cookies on the prepared baking sheets, about 2 to 3 inches apart.
Bake cookies in 350° oven until cookies appear “cracked” on top but are still soft (not crispy), about 11 – 13 min. Remove baking sheets from oven and allow cookies to cool on the sheets for a minute before using a spatula to transfer them to wire racks. Cool completely before serving or storing.