Homemade Toruń Gingerbread Cookies

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120g) unsalted butter, softened 1/2 cup (120g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange (optional, for a twist of flavor) Zest of 1 orange (optional, for a twist of flavor)

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 4g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugar: 10g)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
2. 2.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the honey, molasses, egg, vanilla extract, and orange zest (if using) to the butter-sugar mixture. Mix until well combined.
4. 4.
   Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour.
5. 5.
   Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
6. 6.
   Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
7. 7.
   On a lightly floured surface, roll out one portion of the dough to a thickness of about 1/4 inch (0.6 cm).
8. 8.
   Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets, leaving a little space between each cookie.
9. 9.
   Gather the scraps, re-roll, and continue cutting until all the dough is used.
10. 10.
    Bake the cookies for 10-12 minutes, or until the edges are slightly golden.
11. 11.
    Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
12. 12.
    Once cooled, decorate the cookies with icing or leave them plain for a more traditional look.
13. 13.
    Store the Toruń Gingerbread Cookies in an airtight container at room temperature for up to two weeks.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Honey — Use a good quality honey for the best flavor.
• Molasses — Opt for unsulphured molasses for a milder taste.
• Orange zest — The orange zest is optional but adds a delightful citrus aroma to the cookies.

Tips & Tricks

• To achieve a softer texture, slightly underbake the cookies by reducing the baking time by 1-2 minutes.
• For a more pronounced spice flavor, increase the amounts of cinnamon, ginger, cloves, and nutmeg according to your preference.
• Decorate the cookies with royal icing, colored sugar, or edible decorations for a festive touch.
• Allow the cookies to cool completely before decorating to prevent the icing from melting.
• These cookies make wonderful edible gifts when packaged in decorative boxes or bags.

Serving advice

Serve the Homemade Toruń Gingerbread Cookies as a delightful treat alongside a cup of hot tea or coffee. They are perfect for holiday gatherings, afternoon snacks, or as a sweet ending to a Polish-inspired meal.

Presentation advice

Arrange the Toruń Gingerbread Cookies on a festive platter or cookie tray. Consider dusting them with powdered sugar for an elegant touch. You can also display them in a decorative tin or jar for gifting purposes.