Serves: 30 cookies
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 egg
  • ½ cup butter, melted
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup honey (or maple syrup/molasses*)
  • Sanding sugar/granulated sugar for rolling
  1. Preheat the oven to 190°C.
  2. In a small mixing bowl, whisk together the dry ingredients - flour, baking soda, ground ginger, cinnamon, cardamom, and salt.
  3. In a large mixing bowl, whisk together the egg, butter, granulated sugar, brown sugar and honey. Add the dry ingredients and mix just to combine. Chill the dough for 10-15 minutes the fridge to make it easier to roll (less sticky).
  4. Place the sanding sugar or granulated sugar in a shallow bowl or plate. Scoop out tablespoon sized balls of the dough and roll gently between your palms to form a ball.
  5. Roll in the sugar to coat and place 2” apart on a parchment-lined baking tray.
  6. Bake cookies for 8-10 minutes, by placing the trays in the upper and lower thirds of the oven, switching the trays once (halfway) to ensure even baking. The cookies are done when they appear puffed and cracked. Over baking will result in dense cookies, not the soft cakey centre these call for.
Molasses has a more robust flavour as compared to honey or maple syrup. If using, your cookies will be taste a little bit more bitter and stronger.
Recipe by Sprig & Vine at