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Cardamom Ginger Coconut Cookies

Course Cookies
Servings 28 cookies


  • 1 cup cake flour
  • ¾ cup bread flower
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • ½ + ⅛ teaspoon baking soda
  • ¾ cup unsalted butter room temp
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 ½ teaspoons ground cardamom
  • ½ teaspoons ground coriander
  • teaspoon ground cinnamon
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons minced crystalized ginger
  • ¾ cup shredded coconut


  • Sift the two flours, salt, baking powder, and baking soda together.
  • In a standing 5-quart mixer with the paddle attachment, cream the butter, the two sugars, and the three dry spices. Paddle on medium-high speed until it's light and fluffy, about 5 minutes.
  • Add the egg and vanilla and paddle until incorporated. Scrape down the sides of the bowl with a rubber spatula. Paddle on low and add the minced ginger. Pour in the spiced flour mixture and paddle on low speed, then the coconut and paddle just to combine.
  • Once the dough has come together, cover and let it rest for at least 4 hours or refrigerate overnight.
  • When ready to bake, preheat the oven to 350°F/177°C. Scoop out tablespoon-size cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 12 minutes. Remove from the oven and allow to cool.