Garam Masala Gingerbread Cookies

Hello friends! I recently made some gingerbread cookies flavored with garam masala in place of the usual spice blend and was so happy with the warm, slightly spicy results. If you’re looking for a different spin on gingerbread, give this one a try!
A note before getting started – there are lots of different types of garam masala and some are better suited to desserts than others. The one I used in this recipe is a blend my dad brought me from India. It’s made of the following spices: black pepper, cumin, clove, nutmeg, mace, cinnamon, bay leaf, star anise, long pepper, lichen, and dry ginger. It smells primarily of anise and nutmeg, and is noticeably less savory than the other garam masala blend I use on veggies and meat. If you can find a sweeter garam masala, that’s the one I recommend for this recipe.

garam masala gingerbread cookies

The Quick Look

ComponentsSource/Adapted From
1Garam Masala GingerbreadLanibakes

The Breakdown

Component 1: Garam Masala Gingerbread

Makes 12 cookies

  • 280 g all-purpose flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoons kosher salt (omit if using blackstrap molasses)
    1 large egg
  • 113g unsalted butter, melted
  • 67 g granulated sugar + extra sugar for rolling
  • 55 g dark brown sugar
  • 107 g molasses (I use blackstrap and it works well – just remember to omit the salt)
  • 1 teaspoon sweet garam masala
  1. Whisk egg, butter, granulated sugar, molasses, brown sugar, and garam masala in a medium bowl.
  2. Whisk in the baking soda, baking powder and salt (if using).
  3. Mix in the flour and stir with a rubber spatula just until the flour disappears.
  4. Cover the dough and chill the dough for at least 30 min or up to 12 hrs.
  5. Preheat your oven to 375F and line two baking sheets with parchment.
  6. Scoop the dough into 12 balls, each about 2 tablespoons.
  7. Roll each dough ball in granulated sugar and place on the baking sheets. You should be able to fit 6 dough balls per sheet.
  8. Bake cookies for 5 minutes and then rotate the baking sheets. Bake another 5 minutes. The cookies will puffed, cracked, and just set around edges.
  9. Remove the pans from the oven and bang them down against the counter HARD to cause the cookies to fall – this will form nice cracking! (Warn your housemates before doing this if you want to avoid scaring the pants off of them, like I often do to my partner)
  10. Let cool on baking sheets.



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