3 cups flour

1 tsp Kashmiri Garam Masala

2 tbsp ground ginger

1 tsp baking soda

¼ tsp cayenne pepper

¼ tsp salt

¾ cups softened butter

¾ cup brown sugar (packed)

¼ cup molasses

1 egg

Whisk the flour, ginger, Kashmiri Garam Masala, salt, baking soda, and cayenne in a medium bowl.
Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Wrap the dough in wax paper, and refrigerate for at least 4 hours.
Preheat to 350 degrees fahrenheit. Line 2 baking sheets with parchment paper.
Use cookie cutters to cut out individual cookies, and line them up on the baking sheets about 1 inch apart. Freeze the cookies until firm, about 15 minutes.
Bake for about 12 minutes or until cookies are slightly firm to the touch but not browned at the edges.
Let the cookies cool, and add icing if you’d like.