Ginger and Cardamom Cookies - Big, Soft and Chewy

My dad is a huge fan of Ginger Cookies, so I decided I will surprise him with these Ginger and Cardamom Cookies at Thanksgiving.  Plus I needed an excuse to try a few new varieties before the Christmas Cookie rush starts.  I wanted another flavor element in the cookies, so I decided to use cardamom.  Last week a group of us had a good-bye lunch at Wayfare Tavern for Joanna before she flew back to Malaysia, sniff, sniff, and our favorite dessert ended up being a Pear Tart with Cardamom Ice Cream, it's been on my mind ever since.

I hope to recreate the tart for you soon, I'm sure you will fall in love with it too.  I usually stick with the classics for Thanksgiving, with a few new items thrown in; I'm hoping these cookies will be well received.

Ginger and Cardamom Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/4 cups light brown sugar, loosely packed

1/3 cup vegetable oil

2 large eggs

2 ounces crystallized ginger, finely chopped

1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl.  Set aside.  I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined.  Add the eggs and mix till combined. Add the flour mixture and mix until combined.  Add the crystallized ginger and mix until combined.  The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom.  Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture.  Place the cookies on a baking sheet 3-inches apart.  Bake for 13 -15 minutes.  Let cool on the pans.  Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

I got a little carried away and made really large ones so I only got 12 cookies, but you could probably get a few more if you make them a little smaller.

I have Pumpkin Pie with Fresh Whipped Cream, Pear Tart with Dulce De Leche and Cardamom Ice Cream, Dark Chocolate Cream Pie with Chocolate Pearls and these cookies on the dessert menu; do you think I should add another item?  One more item couldn't hurt, could it?

Enjoy,

Gina