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🍪 Tartine's Soft Glazed Gingerbread

Tartine's Soft Glazed Gingerbread

🍽 Serves ⏲ Total Time
24 45 minutes

🧂 Ingredients

  • 🍞 3.75 cups (450 g) all-purpose flour
  • 🍬 1 Tbsp (5 g) cocoa powder
  • 🍠 4 tsp ground ginger
  • 🌰 1.5 tsp ground cloves
  • 🌰 2 tsp ground cinnamon
  • 🌰 0.5 tsp baking soda
  • 🧂 1 tsp salt
  • 🧂 1.25 tsp black pepper, freshly ground
  • 🧈 1 cup (227 g) unsalted butter, at room temperature
  • 🍬 0.88 cup (173 g) granulated sugar
  • 🥚 1 large (50 g) egg
  • 🍬 0.5 cup (170 g) blackstrap molasses
  • 🍬 2 Tbsp (39 g) light corn syrup
  • 📄 some parchment paper
  • 🍬 1 cup (113 g) confectioners' sugar
  • 💧 2 Tbsp (30 g) water

🍳 Cookware

  • 🥣 1 mixing bowl
  • ⚙ 1 stand mixer
  • 📦 1 plastic wrap
  • 🍪 1 baking sheet
  • 🍪 1 cookie molds
  • 🪵 1 patterned rolling pin
  • 🖌 1 pastry brush

📝 Instructions

Step 1

Stir together 🍞 all-purpose flour, 🍬 cocoa powder, 🍠 ground ginger, 🌰 ground cloves, 🌰 ground cinnamon, 🌰 baking soda, 🧂 salt, and freshly ground 🧂 black pepper in a 🥣 mixing bowl. Set aside.

Step 2

Using a ⚙ stand mixer with a paddle attachment, beat 🧈 unsalted butter (at room temperature) on medium-high speed until creamy.

Step 3

Slowly add 🍬 granulated sugar (¾ cup + 2 Tbsp) and mix on medium speed until completely smooth and soft. Scrape down the sides as needed.

Step 4

Add 🥚 egg and mix well.

Step 5

Add 🍬 blackstrap molasses and 🍬 light corn syrup and beat until incorporated. Scrape down the sides again.

Step 6

Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl.

Step 7

Flatten the dough into a 1-inch thick rectangle on 📦 plastic wrap, cover, and refrigerate overnight.

Step 8

Preheat oven to 350°F. Line a 🍪 baking sheet with 📄 parchment paper or a nonstick liner.

Step 9

Roll dough ⅓ inch thick on a floured surface. Lightly dust with flour and press 🍪 cookie molds over the dough. Cut out shapes and place on the 🍪 baking sheet 1 inch apart. (Alternatively, use a 🪵 patterned rolling pin).

Step 10

Bake for 7 to 15 minutes (depending on size) until lightly golden on the sides but still soft in the centers.

Step 11

While baking, whisk 🍬 confectioners' sugar and 💧 water until smooth to make the glaze.

Step 12

Let cookies cool on the pan for 10 minutes. While still warm, brush a light coat of glaze evenly over each cookie with a 🖌 pastry brush.

Step 13

Let cool completely until the glaze dries to a shiny, opaque finish. If baked as a large plaque, cut into desired sizes.

🔗 Source

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