Desserts > Cookies

White Chocolate-Dipped Toruń Gingerbread Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup white chocolate chips

Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters
- Double boiler

Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Beat in molasses and eggs until combined.
4. Gradually add flour mixture to butter mixture, beating until just combined.
5. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out shapes with cookie cutters. Place on prepared baking sheets.
6. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool completely.
7. Place white chocolate chips in a double boiler over medium-low heat. Stir until melted and smooth.
8. Dip cooled cookies in melted white chocolate and place on parchment paper to set.

Time:
Preparation Time: 20 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies

Nutritional Information: Per serving: Calories: 150; Fat: 6g; Cholesterol: 20mg; Sodium: 70mg; Carbohydrates: 21g; Protein: 2g

Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- Light brown sugar can be substituted with dark brown sugar.
- Molasses can be substituted with honey.

Variations:
- Add 1/2 cup chopped nuts or dried fruit to the dough.
- Substitute white chocolate chips with dark chocolate chips or semi-sweet chocolate chips.
- Add 1 teaspoon of orange zest to the dough for a citrus flavor.

Tips and Tricks:
- Make sure to roll out the dough to an even thickness for even baking.
- If the dough is too sticky, add a little more flour.
- For a softer cookie, bake for 8 minutes. For a crispier cookie, bake for 10 minutes.

Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.

Reheating Instructions:
Place cookies on a baking sheet and heat in a preheated 350°F oven for 3-4 minutes.

Presentation Ideas:
- Arrange cookies on a platter and garnish with fresh berries.
- Place cookies in a gift box and tie with a ribbon.

Garnishes:
- Fresh berries
- Chopped nuts
- Sprinkles

Pairings:
- Hot cocoa
- Spiced tea
- Coffee

Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Custard

Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water or milk.
- If the cookies spread too much, chill the dough before rolling out.

Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Keep dough and cookies refrigerated until ready to bake.
- Wash hands and surfaces often when handling dough.

Food History:
Toruń gingerbread is a traditional Polish cookie that originated in the city of Toruń in the 14th century. It is made with a combination of spices, molasses, and honey, and is usually decorated with icing or chocolate.

Flavor Profiles:
This cookie has a sweet and spicy flavor, with hints of cinnamon, ginger, and cloves.

Serving Suggestions:
- Serve with a cup of hot cocoa or spiced tea.
- Top with a scoop of ice cream for a delicious dessert.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Polish

Taste: Sweet, Spicy, Aromatic, Rich, Buttery