Soft glazed gingerbread from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 136) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JanayBlaze on December 26, 2025

    I make these every Christmas. They’re spicy & delicious, and they keep really well. They’re especially good alongside a cup of coffee.

  • hirsheys on December 27, 2022

    Very tasty, strong flavored gingerbread with a great, chewy texture. Several family members thought this was too strong, but I like that this is a cookie where one is plenty and very satisfying. The glaze isn't necessary, but it's nice. (We also tried the cookies with leftover cream cheese icing from Smitten cinnamon buns and that was YUM.)

  • briesposito on December 26, 2022

    This is my go to gingerbread now! These aren’t messing around - lots of spice and flavor.

  • Melanie on December 18, 2011

    I made these for my Christmas cookie plate. I loved them. These were such a huge hit, I'll make these again and again! I don't have a decorative rolling pin but I used snowflakes and some trims to imprint the cookies instead, cutting into small rectangles to serve. Pretty and tasty :)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.