Tartine's Soft Glazed Gingerbread

🥘 Ingredients

• all-purpose flour
  3.75 c
• baking soda
  1/2 tsp
• black pepper
  1.25 tsp
• blackstrap molasses
  1/2 c
• cocoa powder
  1 Tbsp
• confectioners' sugar
  1 c
• egg
  1 large
• granulated sugar
  14 tbsp
• ground cinnamon
  2 tsp
• ground cloves
  1/2 tbsp
• ground ginger
  4 tsp
• light corn syrup
  2 Tbsp
• parchment paper
• salt
  1 tsp
• unsalted butter
  1 c
• water
  2 Tbsp

🍳 Cookware

• mixing bowl
• stand mixer
• plastic wrap
• baking sheet
• cookie molds
• patterned rolling pin
• pastry brush

1. 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.

   all-purpose flour: 3.75 c, cocoa powder: 1 Tbsp, ground ginger: 4 tsp, ground cloves: 1/2 tbsp, ground cinnamon: 2 tsp, baking soda: 1/2 tsp, salt: 1 tsp, black pepper: 1.25 tsp
2. 2

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

   unsalted butter: 1 c
3. 3

   Slowly add granulated sugar (3/4 cup + 2 Tbsp) and mix on medium speed until completely smooth and soft. Scrape down the sides as needed.

   granulated sugar: 14 tbsp
4. 4

   Add egg and mix well.

   egg: 1 large
5. 5

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

   blackstrap molasses: 1/2 c, light corn syrup: 2 Tbsp
6. 6

   Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl.
7. 7

   Flatten the dough into a 1-inch thick rectangle on plastic wrap , cover, and refrigerate overnight.
8. 8

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

   parchment paper
9. 9

   Roll dough 1/3 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 ).
10. 10

    Bake for 7 to ⏱️ 15 minutes (depending on size) until lightly golden on the sides but still soft in the centers.
11. 11

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

    confectioners' sugar: 1 c, water: 2 Tbsp
12. 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 .
13. 13

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