Baking tartine gingerbread cookies has carved out a unique place in my holiday routine, a season filled with traditions handed down through generations and newly minted.
Table of Contents
What Is Tartine Gingerbread Cookies?
Tartine gingerbread cookies are a delicious, soft, glazed treat from the renowned Tartine Bakery.
Ingredients:
- 3 3/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 teaspoon freshly ground black pepper
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup blackstrap molasses
- 2 tablespoons light corn syrup
For The Glaze:
- 2 cups powdered sugar, sifted
- 2 tablespoons water
Instructions:
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, ground ginger, ground cloves, ground cinnamon, baking soda, salt, and ground black pepper. Set this mixture aside.
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter until light and fluffy. Then, add the granulated sugar and continue to beat until well combined.
- Add Wet Ingredients: Beat the egg into the butter and sugar mixture until well incorporated. Add the molasses and light corn syrup until everything is well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in increments, mixing at low speed until the flour is incorporated and the dough comes together.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours, preferably overnight. This will help the flavors meld and make the dough easier to handle.
- Rolling and Cutting Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Cut cookies using a gingerbread man cookie cutter or any shape you prefer.
- Bake: Place the cookies on the prepared baking sheets, spacing them about an inch apart. Bake for 10-12 minutes or until the edges start to darken. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies are cooling, make the glaze by whisking the sifted powdered sugar and water until smooth. The glaze should be thick but pourable.
- Decorate the Cookies: Once the cookies are completely cool, use a pastry brush to apply a thin layer of glaze over each one. Allow the glaze to set at room temperature.
Tips:
- If the dough is too soft to roll out immediately after chilling, let it sit on the counter for a few minutes to temper slightly.
- For even baking, rotate your baking sheets halfway through the baking time.
- To give your cookies a bit more character, you can add zest from an orange or lemon to the dough.
- Be patient when applying the glaze. If it’s too runny, add a bit more powdered sugar. If it’s too thick, add water by the teaspoon until the desired consistency is reached.
What To Serve With
Hot Beverages:
- Spiced Cider: The flavors of apple and spices blend harmoniously with the gingerbread, creating a warm, comforting treat.
- Eggnog: Its creamy richness and nutmeg notes offer a delightful contrast to the deep flavors of the cookies.
- Hot Chocolate: To accompany the Tartine gingerbread cookies, opt for a dark or spiced hot chocolate that balances sweetness with the complexity of cocoa.
- Tea: Black teas complement the Tartine gingerbread cookies well, particularly those with cinnamon or chai spices. Herbal teas with citrus notes can also provide a refreshing counterpoint.
Cold Beverages:
- Milk: A classic pairing, a tall glass of cold milk, or a nut-based milk alternative is the perfect backdrop to the Tartine gingerbread cookies’ intense flavors.
- Iced Coffee: The bitterness of coffee accentuates the sweet and spicy notes of the gingerbread, making for a refreshing and indulgent pairing.
Desserts And Ice Creams:
- Vanilla Ice Cream: A simple scoop of vanilla ice cream with a gingerbread cookie on the side (or crumbled on top) pairs beautifully. The ice cream’s creaminess complements the cookie’s spiciness.
- Pumpkin Pie Spice Ice Cream: If available, this seasonal treat enhances the holiday spirit of the gingerbread cookies.
- Whipped Cream and Fresh Berries: A dollop of whipped cream and a handful of fresh berries (raspberries or blackberries) alongside the cookies offer a light, refreshing dessert.
Cheese And Fruit:
- Cheese Plate: Serve cheeses like creamy brie, mascarpone, or sharp-aged cheddar with gingerbread cookies. The contrast between the savory cheese and the sweet-spiced cookie can be delightful.
- Fresh Fruits: Tart fruits such as apples, pears, or pomegranate can cleanse the palate between bites of gingerbread, making each taste as indulgent as the first.
Wines And Spirits:
- Dessert Wines: A sweet and luscious dessert wine, such as Port, Sauternes, or the late-harvest Riesling, can elevate a simple dessert to a gourmet experience.
- Mulled Wine: Serve a warm cup of mulled wine with spices that echo those in the cookies for a cohesive flavor profile.
Coffee Or Espresso-Based Drinks:
- Affogato: A hot espresso poured over a scoop of vanilla ice cream, served with gingerbread cookies on the side, offers a delightful mix of hot and cold, creamy and spicy.
Health Benefits
Ginger:
- Digestive Aid: Ginger is well-known for aiding digestion and reducing nausea. It may help alleviate symptoms of an upset stomach and is often used as a remedy for motion sickness.
- Anti-inflammatory Properties: Ginger contains gingerol, a substance with powerful anti-inflammatory and antioxidant effects. Fighting free radicals can reduce muscle pain and soreness and support overall health.
- Immune Support: Ginger’s immune-boosting properties can help fend off colds and the flu, making gingerbread cookies a potentially beneficial treat during the colder months.
Cinnamon:
- Blood Sugar Control: Cinnamon is thought to help regulate blood sugar levels, which may be particularly beneficial for people with diabetes or those trying to manage their blood sugar.
- Antioxidant Properties: Cinnamon is packed with antioxidants, which protect your body from oxidative damage caused by free radicals.
- Anti-inflammatory: It may help reduce inflammation, which can help prevent various diseases and relieve pain.
Cloves:
- Antibacterial Effects: Cloves have been shown to have antimicrobial properties, which means they can help fight bacteria.
- Liver Protection: Some studies suggest that the antioxidants in cloves can help protect the liver from damage.
Nutmeg:
- Mood Booster: Nutmeg has been used in traditional medicine to relieve stress and anxiety and even improve mood.
- Oral Health: Nutmeg oil is known for its antibacterial properties and is sometimes used in dental products to help eliminate harmful bacteria in the mouth.
Molasses:
- Minerals: Blackstrap molasses, often used in gingerbread recipes, is a source of essential nutrients such as iron, calcium, magnesium, vitamin B6, and selenium.
- Bone Health: The calcium and magnesium found in molasses are essential for bone health and prevention of osteoporosis.
Whole Wheat Flour (If used):
- Fiber: Whole wheat flour contains more fiber than refined white flour, which can help with digestive health and provide a more prolonged feeling of fullness, potentially aiding in weight management.
Final Thoughts
Tartine gingerbread cookies are more than just a holiday treat; they encapsulate various flavors and spices that offer health benefits. From the digestive and anti-inflammatory perks of ginger to the blood sugar regulation properties of cinnamon, these cookies carry traditional spice ingredients that have been celebrated for their medicinal properties for centuries.
More Snack Recipes:
- Homemade Nestle Chocolate Chips Recipe
- Alaska Rolls Recipe
- Hennessy Gummy Bear Recipe
- Turkish Cheese Bread Recipe
Ingredients
- 3 3/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 teaspoon freshly ground black pepper
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup blackstrap molasses
- 2 tablespoons light corn syrup
For The Glaze:
- 2 cups powdered sugar, sifted
- 2 tablespoons water
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, ground ginger, ground cloves, ground cinnamon, baking soda, salt, and ground black pepper. Set this mixture aside.
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter until light and fluffy. Then, add the granulated sugar and continue to beat until well combined.
- Add Wet Ingredients: Beat the egg into the butter and sugar mixture until well incorporated. Add the molasses and light corn syrup until everything is well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in increments, mixing at low speed until the flour is incorporated and the dough comes together.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours, preferably overnight. This will help the flavors meld and make the dough easier to handle.
- Rolling and Cutting Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Cut cookies using a gingerbread man cookie cutter or any shape you prefer.
- Bake: Place the cookies on the prepared baking sheets, spacing them about an inch apart. Bake for 10-12 minutes or until the edges start to darken. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies are cooling, make the glaze by whisking the sifted powdered sugar and water until smooth. The glaze should be thick but pourable.
- Decorate the Cookies: Once the cookies are completely cool, use a pastry brush to apply a thin layer of glaze over each one. Allow the glaze to set at room temperature.