Christmas, Cookies, Winter

Simple Polish gingerbread cookies

December 21, 2014

I don’t know what it is about Christmas that makes you feel this urge to make cookies. My Facebook tread is filled with friends’ declarations like “I’ve promised myself I’m not making any Christmas cookies this year, but oops I did it again”.

I’m no better. We don’t need too many cookies. One tin would be more than enough. But somehow recipes are always bigger and I always want to try a new recipes and we end up with three tins of cookies again. So I give them away and almost straight away I run to bake another batch of cookies. A circle of life ;)

I had a good excuse to bake those cookies. Galia asked me for a recipe for gingerbread cookies (Polish: pierniczki). Of course you can use the maturing gingerbread recipe for them, but if you are short on time, you may need just something quicker.

This recipe will be perfect one. Usually Polish traditional pierniczki need some time to soften, but these are soft straight away, they should stay soft and fresh for a several weeks.

Simple Polish gingerbread cookies

Simple Polish gingerbread cookies

Makes: Makes around 50 cookies

Simple Polish gingerbread cookies

Recipe from Moje Wypieki

  • 300g plain flour
  • 100g wholemeal rye flour
  • 2 eggs
  • 130g icing sugar
  • 100g butter, melted and chilled
  • 100g honey
  • 1 Tbsp gingerbread spice mix
  • 1 Tbsp cocoa powder
  • 1 tsp baking soda
  • Icing
  • 1 cup icing sugar, sifted
  • 3-4 Tbsp lemon juice
Mix all ingredients either in a food processor, stand mixer or by hand.
The dough will be quite sticky, but don't add extra flour.
Chill it in a fridge for an hour. It will harden a bit and will be easier to manage.
Preheat an oven to 180°C/160°C fan.
Roll out dough on floured surface 0.5-cm thick. Cut into shapes with any cookie cutter.
Place cookies on parchment lined baking sheet leaving some space between.
Bake in the preheated oven for around 8-10 minutes.
Cool slightly on wire rack.
Cover with icing sugar or chocolate.
Icing
Simply mix the icing sugar with lemon juice until you get smooth mixture. If it is too runny just add more icing sugar, if too thick add more water.
Dip the cookies into the icing.

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5 Comments

  • Reply Irina January 5, 2015 at 11:04

    Hi Magda,

    just had some of your cookies, they are amazing as well as your web desing.

    Thank you!

    • Reply Magda January 6, 2015 at 20:07

      Glad to hear it Irina :) Feel free to visit the blog more often.

  • Reply Dorota Niekrasz January 5, 2015 at 11:05

    Wlasnie sprobowalam twoich pierniczkow (pracuje razem z Tomkiem:) Sa wysmienite….stronka tez bardzo fajna.

    Pozdrawiam,
    Dorota

    • Reply Magda January 6, 2015 at 20:08

      Dorota, cieszę się, że smakowały :) I zapraszam ponownie na bloga.

  • Reply Sally February 9, 2016 at 03:44

    These were delicious. I may have eaten them for lunch with a cup of tea while my babies napped. I didn’t have plain flour so used self raising; they only rose slightly. Just as yummy without icing too! Will make again.

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