Traditional Polish Gingerbread Cookies - Pierniczki

Traditional Polish Gingerbread Cookies - Pierniczki

Traditional Polish gingerbread cookies made from scratch. They take a little while to make them (yes, about 5-6 weeks!), but they are so worth the wait! They disappear pretty fast but if you can hold on to a few after you make them and let them rest in the fridge for a few extra days, your taste buds will be polka dancing!

Traditional Polish Gingerbread Cookies

Cookies:
~ 175 ml honey (or 6 oz)
~ 3/4 cup sugar
~ 1 stick + 1 Tbsp butter
~ 3 & 1/2 cup flour
~ 2 eggs
~ 70 ml milk
~ 1 & 1/2 tsp baking soda
~ 2 & 1/2 Tbsp pumpkin spice pie

Icing:
~ 1/4 cup icing sugar
~ 2 Tbsp milk

Prepare icing: combine icing sugar and milk and whisk until smooth. Set aside.

By hand with a wooden spoon or in mixer (paddle attachment) mix all ingredients. Once combined, place dough in a glass dish and cover with clear foil (make some holes for the air to get in). Place it in fridge for 5-6 weeks.

After 5-6 weeks, take out of the fridge 2 hours before baking.

On lightly floured surface, roll the dough.
Using 2” cookie cutter cut out shapes (I used squares)
Bake at 350 for 15 min.
Cool off
Drizzle cookies with icing.

**Cookies are best after they sit in the fridge for a few days.

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