Gingerbread Dreams: Tartine’s Soft Glazed Delight
Experience the warmth of the holidays with Tartine’s Soft Glazed Gingerbread, expertly crafted by Liz Prueitt, the talented Pastry Chef and Co-Owner of Tartine Bakery in San Francisco. This recipe marries the robust flavors of freshly ground spices with rich blackstrap molasses, creating a moist and tender gingerbread that envelops your senses. Perfectly adorned with a delicate glaze, these treats can be formed into charming shapes or elegant plaques, making them a delightful addition to festive gatherings or cozy afternoons with tea. Prepare to impress friends and family with these aromatic, melt-in-your-mouth delights that bring the spirit of baking right into your home. Note that the dough benefits from overnight refrigeration, allowing the flavors to deepen and the textures to improve, ensuring each bite is a pure indulgence.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
3 3/4 cups (sifted)
cocoa powder
1 tablespoon (sifted)
ground ginger
4 teaspoons (ground)
ground cloves
1 1/2 teaspoons (ground)
ground cinnamon
2 teaspoons (ground)
baking soda
1/2 teaspoon
salt
1 teaspoon
black pepper, freshly ground
1 1/4 teaspoons
unsalted butter
1 cup (at room temperature)
granulated sugar
3/4 cup and 2 tablespoons
large egg
1 (beaten)
blackstrap molasses
1/2 cup
light corn syrup
2 tablespoons
confectioners' sugar
1 cup
water
2 tablespoons
Instructions
1
In a large mixing bowl, combine the all-purpose flour, cocoa powder, ground ginger, ground cloves, ground cinnamon, baking soda, salt, and freshly ground black pepper. Mix thoroughly and set aside.
2
In a stand mixer fitted with the paddle attachment, cream the unsalted butter on medium-high speed until it becomes fluffy and smooth, about 3-4 minutes.
3
Gradually add the granulated sugar, continuing to mix on medium speed until fully incorporated, scraping down the sides as needed.
4
Add the egg to the butter-sugar mixture and blend until well combined. Then, incorporate the blackstrap molasses and light corn syrup, mixing until the ingredients are fully integrated.
5
Reduce the mixer speed to low and gradually add the reserved flour mixture, blending until a soft dough forms that pulls away from the sides of the bowl.
6
Transfer the dough onto a large sheet of plastic wrap and flatten it into a rectangle roughly 1 inch thick. Wrap tightly and refrigerate overnight.
7
The next day, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick baking liner.
8
Flour a clean work surface and unwrap the chilled dough. Roll it out to a thickness of 1/3 inch. If using molds, lightly dust the top with flour, press the molds into the dough, and use a small knife to cut out the shapes, placing them on the prepared baking sheet with about 1 inch of space between each cookie.
9
If using a patterned rolling pin, roll out the dough into a rectangle of 1/3 inch thickness, and then apply the patterned pin to create a beautiful texture on the surface. Trim the edges with a knife, but leave intact for baking.
10
Bake the cookies for 7 to 15 minutes, or until the edges are lightly golden and the centers still feel soft. The baking time will vary according to the size of each cookie.
11
While the cookies bake, whisk together the confectioners' sugar and water in a small bowl until smooth to create a glaze.
12
Once baked, allow the cookies to cool on the baking sheet for about 10 minutes. While they are still slightly warm, carefully brush a thin layer of glaze over the tops, ensuring even coverage.
13
After glazing, let the cookies cool completely. Once the glaze has set and acquired a glossy, opaque finish, cut any larger pieces to your desired sizes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of the gingerbread recipe?
The recipe is called Gingerbread Dreams: Tartine’s Soft Glazed Delight.
Who is the chef behind this gingerbread recipe?
The recipe was created by Liz Prueitt, the Pastry Chef and Co-Owner of Tartine Bakery.
What makes the texture of these gingerbread cookies unique?
They are described as moist, tender, and melt-in-your-mouth delights.
How long should the gingerbread dough be refrigerated?
The dough should be refrigerated overnight to allow flavors to deepen and the texture to improve.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What type of molasses is used in this recipe?
This recipe specifically uses blackstrap molasses for a robust flavor.
Are there any unusual spices in these cookies?
Yes, the recipe includes 1 1/4 teaspoons of freshly ground black pepper along with traditional spices.
Does the recipe include cocoa powder?
Yes, it includes 1 tablespoon of sifted cocoa powder.
What spices are included in the dry mix?
The spices are ground ginger, ground cloves, ground cinnamon, and freshly ground black pepper.
How thick should the dough be rolled out?
The dough should be rolled out to a thickness of 1/3 inch.
How long do the cookies take to bake?
Baking time varies between 7 to 15 minutes depending on the size of the cookies.
How do I know when the cookies are done baking?
The edges should be lightly golden and the centers should still feel soft to the touch.
What are the ingredients for the glaze?
The glaze is made from 1 cup of confectioners' sugar and 2 tablespoons of water.
When should the glaze be applied to the cookies?
The glaze should be brushed on while the cookies are still slightly warm, about 10 minutes after baking.
How much space should be left between cookies on the baking sheet?
Leave about 1 inch of space between each cookie.
Can I use cookie molds with this dough?
Yes, you can dust the dough with flour and press molds into it to create shapes.
How should I prepare the baking sheet?
Line the baking sheet with parchment paper or a nonstick baking liner.
What mixer attachment should be used for the butter?
A stand mixer fitted with a paddle attachment is recommended.
How long should the butter be creamed?
Cream the butter for about 3-4 minutes until it is fluffy and smooth.
Is there corn syrup in this recipe?
Yes, the recipe calls for 2 tablespoons of light corn syrup.
What kind of flour is used?
The recipe uses 3 3/4 cups of all-purpose flour.
How many eggs are needed for the dough?
The recipe requires one large beaten egg.
Should the dry ingredients be sifted?
Yes, the recipe specifies that the flour and cocoa powder should be sifted.
How should the dough be shaped before refrigeration?
Flatten the dough into a rectangle roughly 1 inch thick and wrap it tightly in plastic wrap.
What is the finish of the glaze once it sets?
Once set, the glaze will have a glossy, opaque finish.
Can I use a patterned rolling pin?
Yes, you can apply a patterned pin to the rolled-out dough to create texture before trimming and baking.
How many ingredients are in the Tartine Gingerbread recipe?
There are 15 ingredients in total.
Is salt included in the dough?
Yes, the recipe includes 1 teaspoon of salt.
Can I cut the cookies after they are glazed?
Yes, once the glaze has set, you can cut larger pieces to your desired sizes.
What is the role of baking soda in this recipe?
Baking soda is used as a leavening agent to help the cookies rise slightly.