Garam Masala is typically reserved for savory cooking. Indian recipes often call for a teaspoon or two in a big, bubbly pot of golden curry—for good reason! Garam Masala is a blend of coriander, cumin, cloves, cinnamon along with a little turmeric. We wondered what this aromatic blend would do for a spice cookie, so we added to a chewy molasses cookie and were pleasantly surprised. We took the flavor a step further by blooming the spice blend in hot, browned butter (known as liquid gold in these parts.) The result? A fantastically complex cookie that’s a must for your next dessert table.
1 stick unsalted butter
1.5 tsp Garam Masala
2 cups all purpose flour
2 tsp baking soda
1/2 tsp Vietnamese Cinnamon
1/4 tsp Fleur de Sel
1 cup sugar
1/4 cup molasses
1 large egg, lightly beaten
First, bloom the spices in browned butter.
To brown butter, heat in a small pot over medium heat until the butter begins to brown. Stir often. Adjust the heat to prevent burning. You're looking for an even caramel-brown color.
Once the butter is browned, turn off the heat and add in the Garam Masala- the spices will bloom in the hot butter. Move the butter to the fridge or freezer and allow to re-solidify.
Whisk together the flour, baking soda, Vietnamese Cinnamon, Garam Masala and Fleur de Sel. Using a stand mixer with paddle attachment, cream together the bloomed browned butter and sugar until light and fluffy, scraping down the sides of the mixer occasionally. Beat in the molasses and egg. Add in the flour mixture slowly and beat on low until incorporated. Chill the dough for 2 hours.
Preheat oven to 350 F. Form dough into 20 balls and roll in Ginger Sugar. Line baking sheets with parchment and lightly spray with nonstick spray. Place 3 inches apart on baking sheets and bake for 8-10 minutes or until puffed and cracked on top. Slide off the baking sheet with a spatula and onto a cooling rack. Allow to cool completely.
These cookies are the definition of spice transformation. Big time Yum!
Listen to Anne & Lili bake these cookies on Season 2, Episode 2 of Smidgen: