Easy Tartine Gingerbread Cookie
After completing a gingerbread cookie bakeoff, I concluded that the Tartine gingerbread recipe reigns supreme. However, the Half Baked Harvest cookies came in close second because of their delicious chai spice and espresso frosting. Naturally, this meant that we (the people) should combine these two fantastic recipes to make the one, the only – Easy Tartine Gingerbread Cookie with Chai Spice and Espresso Frosting.
I originally made these gingerbread cookies as part of my search for the best gingerbread on the internet. These cookies stood out for their super soft texture and incredible glaze. I did swap out the glaze for this espresso frosting but if you would like the original glaze, you can find that in the recipe linked above.
If you are looking for more holiday cookie ideas, make sure to check out the recipes from my Christmas cookie box like these Baklava Cookie Bars!
Tartine’s Gingerbread Cookie Gets a Coffee Lover’s Makeover: An Irresistible Espresso Frosted Delight
Gingerbread Meets Espresso in this Soft Gingerbread Cookie
This is a classic gingerbread recipe, made very very famous by one bakery, transformed with chai spices and a rich espresso frosting. These two elevate the gingerbread cookie from a traditional holiday treat to a sophisticated dessert. After conducting a bakeoff with 8 different gingerbread recipes to find the best, I knew what I needed to do- put a new spin on the famous Tartine Bakery’s gingerbread!
The Inspiration: Tartine Bakery’s Legendary Gingerbread
Tartine Bakery in San Francisco is renowned for creating recipes that are both technically precise and incredibly delicious. Their gingerbread has long been a favorite among home bakers and professional pastry chefs alike. The original recipe is a masterpiece of warm spices, deep molasses, and a tender, moist crumb that practically melts in your mouth.
The Tartine Gingerbread Base
The foundation of this recipe remains true to Tartine’s original recipe:
- Plenty of ground ginger for an extra flavor punch
- Robust blackstrap molasses
- A complex blend of spices including ground ginger, cinnamon, and black pepper
- Lots of salt for balanced flavor
The Espresso Frosting: A Game-Changing Addition
My espresso frosting transformation includes:
- Instant espresso
- Melted butter for a smooth texture
- Powdered sugar for sweetness
Video
@lilypcrumbs This is the best gingerbread recipe recipe and the easiest gingerbread recipe. Soft and chewy gingerbread, with chai spice, and espresso, frosting!! We combined my two favorite recipes from the gingerbread bake off. @halfbakedharvest and #tartine
♬ Someday At Christmas – Brandy
Ingredients
Cookie
- 3 3/4 cups all-purpose flour 450 grams
- 1 tablespoon cocoa powder 8 grams
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 teaspoons black pepper freshly ground
- 1 cup unsalted butter at room temperature, 226 grams
- 3/4 cup and 2 tbsp granulated sugar 150 grams plus 24 rams
- 1 large egg 70 grams
- 1/2 cup blackstrap molasses 170 grams
- 2 tablespoons light corn syrup 30 grams
Chai Topping
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp nutmeg
- 1/4 tsp all-spice
- 1/4 tsp ground cloves
- 1/3 cup granulated sugar
Espresso Frosting
- 1/2 cup unsalted butter melted, 113 grams
- 3 cups powdered sugar 340 grams
- 2 tsp instant espresso
- ¼ cup heavy cream
Instructions
- In a small bowl, combine the spices for the chai spice mix and sugar. Mix with a spoon and set aside.
- In a medium bowl, combine the all-purpose flour, all of the spices in the cookie ingredient section, baking soda and salt. Set aside. In the bowl of a stand mixer, fitted with a paddle attatchment, add the butter and sugar. Mix on medium speed until light and fluffy, at least 5 minutes, scraping down the sides of the bowl with a nonstick spatula half way through. Add in the molasses and corn syrup, mix again. Add in the egg and mix until smooth. Add in the dry ingredients and mix until thick dough forms. Remove dough from the mixing bowl and divide in half. Pat each half into a disc and cover in cling wrap. Chill in the refrigerator for at least 4 hours.
- Preheat oven to 350F. Take dough out of the refrigerator, and place onto a floured surface. Roll out into a ⅓” thickness. Cut out cookies into desired shape and sprinkle the chai spice on top of each one before baking. Bake for 9 minutes. Remove from oven and let cool while you make the frosting.
- In a medium bowl, add the melted butter and the espresso powder, mix with a spoon or nonstick spatula to dissolve the espresso granules. Then add in the powdered sugar, heavy cream, and salt. Mix again with a nonstick spatula or with a handmixer on low speed until smooth frosting forms. Frost cookies as you wish!
The best cookies ever! Super easy to make. Didn’t have time to make the icing so I got some store bought cookie icing and they were still delicious 😋 would highly recommend
Hi, I just want to point out these instructions really leave a lot to be desired…not beginner friendly at all. Not clarifying which paddle to use on stand mixer, instructions on hand mixer for the frosting were nonexistent, most people don’t know what creaming the sugar means, etc. I’m a seasoned baker so I did fine but the teacher in me was so frustrated lol
Hi Beth! I am so sorry to read this. I’ve adjusted for more detail on these notes.
I loved these cookies! They tasted really good and were incredibly soft! I only used half the chai topping and the coffee glaze.
To answer some of the other questions:
-glaze slightly hardens but is still mostly soft
-I used instant coffee (Nescafé)
Can someone tell me if this frosting hardens so I can include these in a box or if it stays soft like on a cake?
Also confused about the mention of vanilla and freshly brewed espresso, while the recipe lists instant espresso.
Really good cookie!! I will say I didn’t love the chai spice on top so be weary before you use it. Icing here is by far the best part made the cookie for me I mixed the expresso powder with water in addition to the powder itself to enhance the flavor.
Cookies turned out super good although I realized after I finished the dough that I totally forgot the cocoa powder! I’m not sure if that could have anything to do with this, but I think the cookies are spiced perfectly and it kind of negates the need for the frosting. No matter how much frosting I use I can’t even taste it with the cookie! Maybe I would double the espresso powder next time if I use it for these cookies again! I would also recommend working quickly with the dough because it got really sticky for me which made it difficult to get the shapes out unless I refrigerated multiple times 🙂 but the extra work was worth it because these cookies are great! I did use freshly ground cardamom and freshly ground cloves in the sugar topping and I think that made them even better! 🙂
Delicious thank you for sharing!
In your description of your espresso frosting transformation, you say you added vanilla and cream cheese, but the recipe lists neither ingredient.
For the icing, 2 tsp of espresso, in your step 4 you say vanilla instead. I saw the packet of espresso, so does that mean 2 tsp of the crystals or mixed in the water?
I have been looking for the perfect gingerbread cookie recipe for weeks, thank you so much!!!