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Polish Gingerbread Cookies (Pierniczki) – A Traditional Holiday Treat

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Traditional Polish gingerbread cookies, known as Pierniczki, are warmly spiced with ginger, cinnamon, cloves, and honey. These festive cookies are perfect for Christmas baking, decorating with icing, or enjoying with a hot cup of tea.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 3/4 cup honey
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, for icing
  • 2 tablespoons milk or water, for icing

Instructions

  1. In a small saucepan over medium-low heat, combine the honey, brown sugar, and butter. Stir until the butter melts and the sugar dissolves. Remove from the heat and allow the mixture to cool slightly.
  2. In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, black pepper, and salt.
  3. Add the egg to the cooled honey mixture and whisk until combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a soft, slightly sticky dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to roll.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough to approximately 1/4-inch thickness.
  8. Use cookie cutters to cut the dough into festive shapes. Arrange the cookies on the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8–12 minutes, depending on the size and thickness of the cookies, until the edges are set and lightly browned.
  10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. For the icing, whisk the powdered sugar with the milk or water until smooth. Adjust the consistency with additional liquid if needed.
  12. Decorate the cooled gingerbread cookies with icing and allow it to set before serving or storing.

Notes

  • This is an estimated adaptation of Polish Pierniczki, not a verified transcription of the recipe at the supplied URL.
  • For softer cookies, roll the dough slightly thicker and avoid overbaking.
  • For crispier gingerbread cookies, roll the dough thinner and bake for an additional 1–2 minutes, watching carefully.
  • Chilling the dough helps prevent excessive spreading and makes cutting shapes easier.
  • Traditional Polish gingerbread cookies develop a richer flavor after resting in an airtight container for a day or two.
  • Store undecorated or fully dried iced cookies in an airtight container at room temperature for up to 2 weeks.
  • Freeze undecorated cookies for up to 3 months.
  • For a dairy-free variation, substitute plant-based butter and use water or plant-based milk in the icing.
  • Nutrition information is estimated per cookie and will vary depending on cookie size and icing.

Nutrition

Find it online: https://yumfamilyrecipes.com/polish-gingerbread-cookies-pierniczki-a-traditional-holiday-treat/