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Garam Marsala Cookies courtesy of Sarah over at Mum in Bloom!

Your host for today is Sarah from Mum in Bloom!  If you want to learn a bit more about her, be sure to check yesterday’s post where we asked Sarah how she got started blogging. Ok, let’s get to the good stuff.  The floor’s yours Sarah!

These wonderful cookies are spicy, sweet and crisp.  If you love ginger snaps, then these are a very similar but without as much “bite”.  My kids loved these, even my son’s 5 year old best friend who’s a very picky eater.

GARAM MASALA COOKIES
from Helen Bakes

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon salt
2 tablespoons garam masala
1 teaspoon cinnamon
1 cup (2 sticks) butter, one softened
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs

Preheat oven to 375°.
Mix flour, baking soda, salt, garam masala, and cinnamon in a medium bowl. Set aside.
In a sauce pan, heat 1 stick of butter over medium high heat until completely melted. Keep cooking the butter until it turns a rich golden brown color and begins to take on a warm, nutty smell. This may take up to 6 or 7 minutes. Be careful not to burn your butter! Pour into a heat resistant bowl and set aside for 10-15 minutes.
In yet another bowl (sorry), mix brown sugar, granulated sugar, and softened stick of butter with an electric mixer, adding cooled browned butter gradually until completely combined. Add vanilla. Add eggs one at a time, blend until creamy. Slowly add flour mixture and mix, scraping the sides of the bowl to ensure even distribution throughout the dough.
Drop rounded teaspoons of dough on to an ungreased cookie sheet 2 inches apart and bake for 9-11 minutes or until edges turn slightly brown. Don’t overbake these cookies – they should look almost underdone when you take them out of the oven. Set on wire racks to cool for 5 minutes, then remove from cookie sheet to cool completely.

Yield: 3 dozen cookies.

QUESTION: The next time I make this I’d like to reduce the amount of butter.  Any tips?

Garam Masala Cookies

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon salt
2 tablespoons garam masala
1 teaspoon cinnamon
1 cup (2 sticks) butter, one softened
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs

Directions:

Preheat oven to 375°.

Mix flour, baking soda, salt, garam masala, and cinnamon in a medium bowl. Set aside.

In a sauce pan, heat 1 stick of butter over medium high heat until completely melted. Keep cooking the butter until it turns a rich golden brown color and begins to take on a warm, nutty smell. This may take up to 6 or 7 minutes. Be careful not to burn your butter! Pour into a heat resistant bowl and set aside for 10-15 minutes.

In yet another bowl (sorry), mix brown sugar, granulated sugar, and softened stick of butter with an electric mixer, adding cooled browned butter gradually until completely combined. Add vanilla. Add eggs one at a time, blend until creamy. Slowly add flour mixture and mix, scraping the sides of the bowl to ensure even distribution throughout the dough.

Drop rounded teaspoons of dough on to an ungreased cookie sheet 2 inches apart and bake for 9-11 minutes or until edges turn slightly brown. Don’t overbake these cookies – they should look almost underdone when you take them out of the oven. Set on wire racks to cool for 5 minutes, then remove from cookie sheet to cool completely.