Glazed Gingerbread
/By Lani Furbank, photos by Yetta Reid
Strasser is a big fan of Tartine Bakery in San Francisco, and this recipe adapted from their cookbook is a favorite. She loves how rolled-on designs give the cookie a German look.
Some notes before you begin: Sift the confectioners’ sugar before combining it with the water to ensure a smooth glaze. If you are using a rolling pin or cookie forms with carved designs, make sure to flour the top of the dough so that it doesn’t stick to the crevices. Look for patterned rolling pins and cookie plaques as springerle molds or pins at kitchen shops or online.
Yields 12–20 cookies, depending on size of cookie cutters.
Cookie Dough
3¾ cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
1½ teaspoons ground cloves
2 teaspoons ground cinnamon
½ teaspoon baking soda
1 teaspoon salt
1¼ teaspoons black pepper, freshly ground
1 cup unsalted butter, at room temperature
¾ cup + 2 tablespoons granulated sugar
1 large egg
½ cup blackstrap or other dark molasses
2 tablespoons light corn syrup
Glaze
1 cup confectioners’ sugar
2 tablespoons water
To Make
Stir together flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt and pepper in a mixing bowl. Set aside.
Using a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until creamy. Slowly add the 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 and scrape down the sides of the bowl. Add the flour mixture slowly 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 oven to 350°F. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the dough and place on a floured work surface. If using a design, roll out the dough ⅓ inch thick, lightly dust the top with flour, press 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 in a rectangle about ⅓ inch thick with a plain pin. Using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Even the sides by trimming with a small knife. You can cut them into smaller sizes after baking.
Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes.
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 them from the oven and cool 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 rolling pin and made a single large plaque, cut into your desired sizes with a very sharp knife. The cookies keep in an airtight container in a cool place for about 2 weeks. (Note that they do not freeze well, as glaze becomes watery when thawed.)
