1 ½ sticks (12 Tbsp) unsalted butter, softened (not melted)
¼ cup molasses
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and ¼ cup granulated until light and fluffy.
Add in the molasses, egg, and vanilla and continue mixing until well combined and smooth.
Add in the baking soda, Garam Masala, cinnamon, ginger, and salt. Mix until just combined. Add in the flour and mix on medium speed until well combined, scraping the sides of the bowl as needed.
Chill the dough in the refrigerator for at least 30 minutes, or covered up to overnight.
When ready to bake, preheat the oven to 350 degrees.
Roll the dough into 1-inch balls. Then, roll each ball of dough in granulated sugar until coated. Place on an ungreased baking sheet, at least 2-inches apart.
Bake for 7-8 minutes, until the cookies begin to crack and the edges are just starting to turn golden brown. (Make sure not to overbake, the insides should still be soft. The continues will continue to firm up as they cool).
