Ingredients

• 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

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 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.

Garam Masala Chocolate Spice Cookies

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