Tartine's Soft Glazed Gingerbread Recipe - Food.com (2024)

2

Submitted by hannahactually

"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."

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Tartine's Soft Glazed Gingerbread Recipe - Food.com (2) Tartine's Soft Glazed Gingerbread Recipe - Food.com (3)

photo by Kim S. Tartine's Soft Glazed Gingerbread Recipe - Food.com (4)

Ready In:
45mins

Ingredients:
15
Serves:

24

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ingredients

  • Cookies

  • 3 34 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 4 teaspoons ground ginger
  • 1 12 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 12 teaspoon baking soda
  • 1 teaspoon salt
  • 1 14 teaspoons black pepper, freshly ground
  • 1 cup unsalted butter, at room temperature
  • 34 cup and 2 tbsp granulated sugar
  • 1 large egg
  • 12 cup blackstrap molasses
  • 2 tablespoons light corn syrup
  • Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons water

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directions

  • To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
  • Using 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.
  • Add 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.
  • Add 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.
  • Remove 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.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
  • Unwrap 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.
  • If 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.
  • Bake 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.
  • While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
  • When 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.
  • Let 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.

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Reviews

  1. Make these every Christmas and they are one of my favorites. Plus if you use an embossed rolling pin or cookie stamps the pattern turns out beautifully with the glaze. Great keepers too!

  2. This is hands down...ONE great recipe. I follow it exactly as it is written and if you can let the dough rest overnight, the flavors really come out in the cookies! I did modify the glaze to make a lemon glaze but honestly the cookie dough recipe is perfect and the cookies are delicious. They are requested often and I send them to 3 states. They keep well in an air tight container. One amazing cookie!

    peacemel

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Tweaks

  1. I used 2TBSP cinnamon,1/2tsp cardamon,1 TBSP cloves, and 2 drops ea ginger& clove oil as i like mine spicy

    ChefWantABe

RECIPE SUBMITTED BY

hannahactually

  • 6 Followers
  • 174 Recipes
  • 11 Tweaks

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Tartine's Soft Glazed Gingerbread Recipe  - Food.com (2024)

FAQs

What makes gingerbread hard or soft? ›

Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.

Why is my gingerbread soggy? ›

Not using molasses.

Follow this tip: Use a combination of both molasses and dark brown sugar in your gingerbread cookie dough to ensure that they'll be crisp on the outside and soft on the inside.

What makes gingerbread taste like gingerbread? ›

Spice Combinations

Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.

Should gingerbread dough be chilled before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Should gingerbread be soft or crunchy? ›

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD.
  • WAFER GINGERBREAD.
  • HONEY GINGERBREAD.

What happens if you add too much butter to gingerbread cookies? ›

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Can you overmix gingerbread? ›

Over mixing the dough can lead to a tough textured cookie that doesn't hold its shape as well. Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

What is the best gingerbread in the world? ›

Grasmere Gingerbread Shop | The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name.

What flavor goes best with gingerbread? ›

Needing to be foiled, gingerbread loves whipped cream. But it also takes to tart winter fruits like a shortcake to strawberries. Poached or broiled pineapple sings alongside gingerbread, as do a few spoonfuls of pomelo curd, garnished with candied pomelo peel.

Why is it called gingerbread when there is no ginger? ›

In Medieval England, the term gingerbread simply meant “preserved ginger” and wasn't applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.

Can I use golden syrup instead of molasses? ›

Golden Syrup

With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses. Golden syrup has a unique flavor, so it may alter the flavor of your recipe slightly.

Should I use parchment paper for gingerbread cookies? ›

Silicone mats are a great reusable alternative, as well! But parchment paper is always reliable. Our Gingerbread Men here at Muddy's Bake Shop were baked on parchment, and they give parchment two thumbs up!

Does gingerbread harden as it cools? ›

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread! Underbake slightly to achieve soft, slightly chewy gingerbread cookies.

How do you harden soft gingerbread? ›

My suggestion is to put it back into the oven for up to 10 minutes. The temp of the oven should be around 325 degrees. I would watch it very closely.

Does gingerbread soften? ›

Decorate the gingerbread people with the icing. Allow icing to set completely before storing biscuits in an airtight container. The gingerbread will soften over time.

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