1/1 Photo of Tartine's Soft Glazed Gingerbread
by Liz Prueitt, Pastry Chef and Co-Owner, Tartine Bakery in San Francisco. Prep/cook times don't reflect recommended overnight refrigeration. Yield depends on what size you make them.
My Private Note
Units: US | Metric
- 3 3/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons black pepper, freshly ground
- 1 cup unsalted butter, at room temperature
- 3/4 cup and 2 tbsp granulated sugar
- 1 large egg
- 1/2 cup blackstrap molasses
- 2 tablespoons light corn syrup
- 1To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
- 2Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
- 3Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.
- 4Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
- 5Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
- 6Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
- 7Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
- 8If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
- 9Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
- 10While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
- 11When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.
- 12Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.
Browse Our Top Rolled Cookies Recipes
Nutritional Facts for Tartine's Soft Glazed Gingerbread
Serving Size: 1 (53 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 213.8
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 4.9 g
- Cholesterol 28.0 mg
- Sodium 131.9 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 0.8 g
- Sugars 15.6 g
- Protein 2.4 g