Soft Glazed Gingerbread
Tartine soft glazed gingerbread cookies are soft, chewy and generously spiced cookies from the renowned San Francisco bakery they are named after.
Ingredients
For the Gingerbread cookies
- 1 cup Unsalted butter 225 grams. At room temperature
- ¾ cup Granulated sugar 175 grams. ¾ cup plus 2 tablespoons
- 1 Egg
- ⅓ cup Molasses 155 grams. ⅓ cup plus 2 tablespoons
- 2 tablespoons Light corn syrup
- 4 cups All-purpose flour 520 grams
- 4 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 1 ¼ teaspoons Ground pepper Freshly ground
- 1 ½ teaspoons Ground cloves
- 1 teaspoon Salt
- ½ teaspoon Baking soda
For the glaze
- 1 cup Confectioners's sugar 125 grams
- 2 tablespoons Water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until smooth, about 2 minutes.
- Add the molasses, corn syrup and egg. Mix on low until well combined.
- In a mixing bowl combine the flour, ginger, cinnamon, cloves, black pepper, salt and baking soda. Whisk together until well combined.
- Add the dry ingredients to the butter mixture and mix on low until a crumbly dough forms.
- Divide the dough into 2 portions about 1 inch thick. Wrap each one individually with plastic wrap and refrigerate overnight.
- When ready to bake, preheat oven to 350°F with a rack in the center position. Line a baking sheet with parchment paper.
- Lightly dust a work surface with flour or confectioners' sugar. Dust the top of the dough as well and roll it into a ⅓ inch rectangle that fits the size of the baking sheet.
- Roll the dough first with a plain rolling pin and then roll it with the engraved pin to create the design.
- Alternatively you can cut these cookies with cutters but the baking time will vary.
- Bake the cookies for about 9 minutes until the edges are slightly golden and the center is still soft.
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