Garam Masala-Chocolate Gingerbread

• 2/3 cup Dutch-processed cocoa powder
• 1 teaspoon baking sodabaking-soda
• 3/4 teaspoon fine saltsalt
• 1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)
• 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)butter
• 3/4 cup light brown sugarbrown-sugar
• 1 tablespoon freshly grated gingerginger
• 1 large egg, lightly beatenegg
• 1/2 cup molassesmolasses
• Chocolate Glaze, recipe follows
• Royal Icing, recipe follows
• Toasted fennel seed, dried rose petals and gold or silver dragees, for garnishfennel-seed
• 3 cups all purpose flour, plus for dustingflour
• 6 ounces bittersweet chocolate, chopped
• 1 1/2 tablespoons unsalted butterbutter
• 3 tablespoons corn syrupcorn-syrup
• 3 tablespoons waterwater
• 1 1/2 tablespoons egg white powderegg-white-powder
• 3 cups confectioners' sugarsugar
• 4 tablespoons waterwater

1. 01Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.
2. 02Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.
3. 03Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.
4. 04Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees.
5. 05

Calories

176 kcal

Protein

2 g

Fat

6 g

Saturated fat

4 g

Carbs

30 g

Fiber

1 g

Sugar

20 g

Sodium

93 mg

Cholesterol

17 mg

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