Tamarind-Jaggery Gingersnaps Are a Crispy Bite of Spring

In a medium bowl, combine flour, baking soda, salts, ginger, and garam masala. Whisk to combine, then set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and jaggery until light and fluffy (about 3-4 minutes on medium speed). Add the egg and vanilla to the butter mixture and mix to combine (about 1 minute on medium speed).

In a small bowl, combine the molasses and tamarind paste. Add to butter mixture and mix to combine (about 1 minute on medium speed).

Reduce mixer speed to low, then add the dry ingredients in 3 installments, scraping down sides of bowl between additions, until combined (about 1-2 minutes).

Transfer the dough to a resealable glass or plastic container and chill thoroughly, at least 2 hours and up to 3 days.

Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Put granulated sugar in a small bowl. Portion and shape dough into 20-gram (1 Tbsp.) balls. Drop each into the bowl of sugar and roll to coat. Transfer cookies to the prepared baking sheets, leaving at least 2 inches between each.

Bake until the cookies are golden underneath but still quite tender (they will firm up as they cool), 13-15 minutes. Let cool 2-3 minutes on baking sheets and transfer to wire racks to cool completely. The cookies will crisp as they cool. Cookies will keep in an airtight container at room temperature for 1 week.