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1
Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl.
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2
Set aside.
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3
Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer).
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4
Beat on medium-high speed until the butter is smooth, about 1 minute.
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5
Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes.
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6
Scrape down the sides of the bowl and beat in the egg until fully incorporated.
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7
Add the molasses and continue to beat until fully incorporated.
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8
Add the flour in 2 batches and mix on low until combined and forms a sticky dough.
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9
Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles.
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10
Chill for at least 2 hours and up to overnight.
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11
Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven.
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12
Line 3 to 4 baking sheets with parchment paper.
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13
Lightly dust a clean work surface with flour.
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14
Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator).
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15
Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes.
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16
Bake until the cookies are golden around the edges, about 12 minutes.
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17
Transfer to a rack to cool completely.
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18
Decorate, as desired, with Chocolate Glaze or Royal Icing.
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19
Garnish with toasted fennel seeds, dried rose petals, or silver dragees.
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20
6 ounces bittersweet chocolate, chopped
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21
1 1/2 tablespoons unsalted butter
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22
3 tablespoons corn syrup
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23
3 tablespoons water
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24
Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes.
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25
Stir to smooth out and combine.
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26
Royal Icing:
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27
1 1/2 tablespoons egg white powder
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28
3 cups confectioners' sugar
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29
4 tablespoons water
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30
Combine all the ingredients in a medium bowl.
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31
Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes.
