Tired of the same-old holiday cookies? Are you looking to add the "wow" factor to your baking? Then try these delicious garam masala cookies - our take on the classic gingerbread.
Garam masala gingerbread cookies are perfect for your holiday baking. The spices of ginger, cinnamon, and the garam masala blend are delicious and warming, and of course the sweetness of the cookie makes it a true indulgence as well!
By the way, if you're a fan of Indian flavors, be sure to check out my recipe for chicken korma, a curry that features garam masala. It's less sweet and festive but it's really delicious!
The following ingredients are used to bake these gingerbread cookies:
- All-purpose flour
- Banking sodar
- Unsalted butter
- Dark brown sugar
- Vanilla extract
- Garam masala
- White sugar
See recipe card for quantities.
Combine egg, butter (melted), white sugar, brown sugar, molasses, vanilla extract, and all spices in a bowl.
Whisk to combine
Add flour and baking soda, and stir to combine
Place dough on a piece of plastic wrap and chill for 30 minutes
Divide dough into 12 parts. Roll each one into a ball, then roll in white sugar to coat.
Place 6 cookies on a lined cookie sheet and bake at 375 degrees for 9 minutes, rotating halfway through
Once your cookies are done, they should look like this!
You may like more or less garam masala in this recipe. If it's too savory instead of sweet, reduce the amount of garam masala.
If you want to make regular gingerbread cookies, you can complete omit the garam masala, and instead add 1 teaspoon of kosher salt.
This recipe doesn't take any special equipment. You will need:
- A large bowl
- Plastic wrap
- A small bowl to hold the sugar for rolling
- A cookie sheet
- Silpat mats or parchment paper to line the cookie sheets
- An oven and a refrigerator :)
These cookies can be stored in an airtight container for a week or two. They're a great bake-ahead cookie for the holidays!
Oven temperatures vary, so check the bottom of the cookies to make sure they don't get too dark. These cookies are particularly susceptible to over-baking.
Sure! Of course, it's more commonly used in savory dishes like curries, but a touch of it makes these cookies extra special.
Garam masala is a blend of spices, so it adds a variety of flavors. In particular you'll notice a warmth as well as a touch of pepper. Don't worry, it's way better than it sounds!
Garam Masala Gingerbread Cookies
- 1 whisk
- 1 spoon
- plastic wrap
- 1 small bowl
- 1 silpat mat or parchment paper
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 egg
- ⅓ cup unsalted butter melted
- ½ cup dark brown sugar packed
- ⅓ cup molasses
- ¾ teaspoon garam masala
- 1½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¾ cup white sugar plus more to roll cookies in before baking
- Preheat oven to 375° Farenheit
- Combine egg, butter (melted), white sugar, brown sugar, molasses, vanilla extract, garam masala, cinnamon, and ginger in a large bowl. Whisk to combine.
- Add baking soda and all-purpose flour, and stir until combined.
- Place dough on a length of plastic wrap, cover, and chill in the refrigerator for 30 minutes.
- Divide dough into 12 equal pieces, and roll each one into a ball.
- Roll each cookie in white sugar to coat it, then place on a baking sheet,
- Bake for 9 minutes, rotating baking sheets halfway through. If you are cooking two sheets at the same time, swap places so the bottom sheet moves to the top for the second half of the cooking time.
- Remove from oven and allow to cool complete before moving to a serving place or storage container.
🦺 Food safety
- Always use a clean surface, clean equipment, and wash your hands before baking. Be sure to do the clean surfaces afterwards, too.
- Don't eat the raw cookie dough, since it contains a raw egg.
- Never leave your oven unattended while it's on!
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