Garam Masala Chocolate Gingerbread Cookies

Name: Garam Masala Chocolate Gingerbread Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 people
Ingredients: 1 ½ c unbleached all-purpose flour; ½ c cocoa powder; 1 tsp baking soda; 2 tsp garam masala; ½ tsp salt; 6 Tbsp salted butter; 1/3 c white sugar; 2 eggs; ¼ c molasses; 1 tsp pure vanilla extract

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
24 people
Course
Dessert
Cuisine
American

Garam Masala Chocolate Gingerbread Cookies

John House

Report

For best results, chill the dough for at least 2 hours (up to overnight) before rolling and baking.Yield: 2 dozen (2.5 inch) cookies

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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 9x9 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.