Glazed Gingerbread

Hopefully this will be the first and last Christmas we spend outside on a bitter cold day with my family. We all decided celebrating the holiday together, as safe as possible (although someone may end up coming down with a cold), was important to us. With everyone was bundled up in layers and wearing their best outerwear, we were all remained grateful for the opportunity to be with one another in person on Christmas Day. Even if that meant spending time celebrating outdoors on a rather cold December day. Fortunately for me I had my long, hooded Canada Goose coat (last year's Christmas gift) to keep my body warm (it was my toes that got cold). So other than giving up the family holiday traditions this year, I reminded myself how fortunate I really was to be able to see my family. While the fire pit and hot chocolate bombs did their best to keep us as toasty as possible, enjoying pre-dinner appetizers and opening presents around the fireplace inside the house would have been so much cozier. Yet, in spite of not being able to celebrate the day indoors, it was and always be one of those memorable Christmases. Even if I hope it's one that doesn't get repeated.

Having packaged up, delivered, or sent out almost every cookie and confection made over the past several weeks, I was going to have to bake/make some things if there was to be a platter of holiday sweets for us to enjoy. But this assortment of cookies and candies would be simpler. Just some White Chocolate Dipped Pistachio Shortbread, Sea Salted Chocolate Dipped Caramels, Chocolate Dipped mini-Oreos and, of course, some Glazed Gingerbread. Because Christmas would not be complete without some Gingerbread. Instead of making the previously shared Gingerbread Cookies with Rum Butter Glaze, I wanted to make a heavily spiced, softer version of gingerbread for my family. And using an embossed roller (one I have had for years) would give the gingerbread an enchanting old world kind of look and feel I wanted. Maybe it was the use of blackstrap molasses, the quantity/kind of spices used, or how they looked when were baked and glazed, but honestly, this Glazed Gingerbread was the absolute BEST I had ever tasted or made. Having a perfect softer texture and a tingly, lingering on your palate kind of flavor, this by far ,was the most dreamiest version of a gingerbread. One even non-gingerbread lovers wouldn't be able to resist.

This gingerbread is relatively simple and easy to make. However, because the dough needs to chill overnight it's not one you can make at the last minute. Yet unlike other chilled doughs, this one doesn't harden after the overnight refrigeration period. The addition of corn syrup along with a slightly higher amount of molasses in the dough helps to keep it from stiffening or cracking. Rolling out the dough could not have been easier. The most difficult part to the process of making the gingerbread was deciding how I wanted it to look when baked. Initially, I vacillated between stamping the rolled out dough with some antique butter stamps and using an barely used embossed roller. And as soon as the baked gingerbread was brushed with the Rum Butter Glaze I knew I had made the best decision (for me). With the glaze finding its' way into the grooves stamped into the Gingerbread tiles, I knew I had saved the best, most beautiful holiday cookie for last.

While there may no other confection symbolizing the Christmas holidays quite like gingerbread, I would like to suggest we begin thinking of it more as a beloved winter cookie. As the warmth from the spices, dense texture, and deep flavors make this the kind of gingerbread you want to snuggle up with on a cold winter's day. Should you find yourself wanting (or having) to enjoy the company of your family and friends outdoors on a very chilly winter day, serve them a tray of some hot chocolate, hot coffee and this Glazed Gingerbread. It will make for quite the moment memorable. And unlike our Christmas this year, it will be one of those moments you definitely want to be repeated.

Recipe

Glazed Gingerbread

Updated December 2023

Ingredients

Gingerbread

3 3/4 cups (525) all-purpose flour (original Tartine recipes cites 525g as the amount of flour)

1 Tablespoon Dutch Processed Cocoa Powder

4 Teaspoons ground ginger

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1/2 or 1 teaspoon black pepper 

1 cup (228g) unsalted butter, room temperature

3/4 cup plus 2 Tablespoons (170g) granulated sugar

1/2 cup (155g) blackstrap or other dark robust molasses

1 large egg, room temperature

2 Tablespoons light corn syrup

Rum Butter Glaze

3/4 cup (80 g) confectionary sugar
1/8 teaspoon ground cinnamon
1 Tablespoon unsalted butter, melted 
1 Tablespoon dark rum (or fresh squeezed lemon juice)
1 teaspoon warm water, plus more as needed to achieve a honey like consistency to the glaze

Directions

Gingerbread

1. Sift together the all-purpose flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and black pepper in a medium sized bowl. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy.

3. Slowly add the granulated sugar with the mixer on medium speed. Beat until the mixture is smooth and soft.

4. Add in the egg, mix until well blended.

5. Add in the molasses and corn syrup, mixing until fully incorporated.

6. Add in the flour mixture and beat on low speed until a dough forms and begins to pull away from the sides of the bowl. 

7. Remove the dough from the bowl and place on a large piece of plastic wrap. Flatten dough into a large 1" thick rectangle. Cover dough with plastic wrap and chill in the refrigerator overnight.

8. Preheat oven to 350 degrees (F). Line to large baking sheets with parchment paper.

9. Remove the dough from the refrigerator. Cut the dough in half.

10. Lightly flour a work surface and place half of the dough on top of the flour. Roll out the dough to 1/3" thick. Either cut out shapes with a cookie cutter OR roll the top of the dough with an embossed rolling pin and then cut into desired shapes. Transfer gingerbread to the prepared cookie sheets, spacing them about 1 1/2" inches apart.

11. Place the baking sheet on the center rack in the oven and bake for 7-15 minutes or until they are lightly golden and still soft to the touch in the centers. Note: Do not over bake. Baking time will vary based on the size of the gingerbread cut outs.

12. Let the gingerbread cool on rack for 5 minutes, then brush with the rum butter glaze. Let glaze set completely before serving or placing in a tightly sealed container.

13. Gingerbread will keep for up to 2 weeks if stored in a tightly sealed container in a cool place. Note: Do not freeze the gingerbread.

Rum Butter Glaze

1. Sift the confectionary sugar and cinnamon in a small bowl.
2. Add the melted butter, rum, and water. Whisk until smooth. Add more warm water if necessary. The consistency of the glaze should be that of runny honey.

3. Brush glaze on the gingerbread 6-8 minutes after it comes out of the oven.

4. Let the glaze set completely.

Notes: (1) This recipe is my adaptation of the Soft Glazed Gingerbread from "Tartine"by Elisabeth Prueitt and Chad Robertson. (2) The dark molasses compliments the spices in a way a light colored molasses can not. So I encourage you to use either a blackstrap or robust molasses when making this gingerbread.