Garam Masala Chocolate Gingerbread Cookies



  • 1 ½ c unbleached all-purpose flour, plus extra for dusting
  • ½ c cocoa powder
  • 1 tsp baking soda
  • 2 tsp garam masala
  • ½ tsp salt
  • 6 Tbsp salted butter, room temperature
  • 1/3 c white sugar
  • 2 eggs, lightly beaten
  • ¼ c molasses
  • 1 tsp pure vanilla extract


  • In a medium bowl, sift together flour, cocoa powder, baking soda, garam masala, and salt. Set aside.
  • In a large bowl, cream butter and sugar until fluffy. Add the eggs and beat until light colored. Add the molasses and vanilla and beat to combine.
  • Add the flour mixture in two batches, mixing after each addition.
  • Shape the dough into a ball, divide it in half, and wrap each half in plastic wrap. Place the dough in the refrigerator for at least 2 hours, up to overnight.
  • When you are ready to bake your cookies, preheat your oven to 350F.
  • Dust your counter top with flour and roll half of the dough into a 1/4-inch thick rectangle, roughly 9×9 inches. (If the dough becomes too soft, chill it for a bit in the refrigerator).
  • Once rolled, cut the dough with your desired cookie cutters.
  • Place the cut cookies 1-inch apart on a lined baking sheet.
  • Re-roll the dough as necessary, until all the dough has been cut. Then, continue with the second half of the dough.
  • Bake the cookies for 10 minutes. (This time will keep them soft. If you like crisper cookies bake them for 12-14 minutes.)
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing.

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