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Garam Masala Cookies


This recipe showcases the Spice Peddler's Garam Masala blend


2 1/4 cups all-purpose flour

1 1/2 Tbsp The Spice Peddler’s Garam Masala blend

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter, browned and at room temperature*

1/2 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla extract

*To brown butter, melt over medium heat, then let bubble, stirring occasionally, until the milk solids separate out (they will look like little white dots on the bottom of the pan) and then brown (the whole process should take 5 – 10 minutes). Remove from heat immediately so the milk solids don’t burn. Transfer to the refrigerator for 1 hour to cool to room temperature.


Preheat oven to 180 degrees.

In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 Tbsp garam masala, 1 tsp baking soda, and 1/2 tsp salt, then set aside.

Combine 1 cup butter, browned and at room temperature, 1/2 cup granulated sugar, and 1 cup packed brown sugar. Mix until light and fluffy (approx 5 minutes).

Add 2 eggs and 1 tsp vanilla extract, and beat on high speed until thoroughly combined, (approx 5 minutes).

Fold in the flour mixture by hand until well-combined.

Drop 1 Tbsp sized scoops onto baking sheets lined with parchment paper approximately 2 inches apart.

Bake, rotating sheets halfway through, until the edges are starting to the darken and the tops are crackly, about 10 minutes. Remove from oven, and let cool on sheet for 10 minutes before carefully removing to cooling racks.


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