Traditional Polish Gingerbread Cookies (Pierniczki Tradycyjne)

5 from 3 votes

Traditional Polish Gingerbread Cookies (Pierniczki Tradycyjne)

A European spin on a holiday classic! These traditional Polish gingerbread cookies use a sticky sweet substitute instead of the conventional molasses.

Course Dessert

Cuisine Polish

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Calories 65kcal

Author Olivia

Ingredients

Cookies:

2 1/2 cups all-purpose flour 315g
1/2 tsp baking soda
1/2 cup honey
3/4 cup + 2Tbsp powdered sugar 100g
1/4 cup + 2 Tbsp margarine 75g
1/2 large egg room temperature
2 tsp gingerbread spice 5g

Glaze:

1 1/2 cups powdered sugar
3 Tbsp water

US Customary - Metric

Instructions

Cookies:

Preheat oven to 325F (160C) and line baking sheets with parchment or silicone mats.
In a small saucepan, heat honey, powdered sugar, and gingerbread spice until combined and sugar is dissolved. Stir in margarine. Set aside and let cool completely.
In a medium bowl, whisk flour and baking soda. Add egg and cooled honey mixture and stir until combined.
Turn out onto a well floured surface and knead until smooth. (If dough is too soft, either chill in the fridge for 30mins or add a bit more flour. I did both.)
Roll dough out to 0.5cm thickness. Cut shapes using a 2 1/2" cookie cutter. Dust cookie cutter in flour as needed to prevent sticking.
Transfer cookies to baking sheet (I did 15 cookies per sheet). Chill for 15-30mins if desired. (Not necessary and I didn't do this with my first batch, but I found that the cookies help their shapes slightly better when chilled.)
Bake for 10-15mins or until edges start to brown slightly. Cool 5 mins on baking sheet and transfer to a wire rack to cool completely.
Once cooled, dip cookies into glaze and allow to set.

Notes

*IMPORTANT NOTE: The cookies will be very hard and (honestly) not very good the firs couple of days. They need to "mature" and will soften as they age. They will be at their best 3-4 days after baking.

Adapted from Domowe Wypieki.

Nutrition

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