I don’t know what it is about Christmas that makes you feel this urge to make cookies. My Facebook feed 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 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 a perfect one. Usually, Polish traditional pierniczki need some time to soften, but these are soft straight away, they should stay soft and fresh for several weeks.
Simple Polish gingerbread cookies
- 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
- 1 cup icing sugar, sifted
- 3-4 Tbsp lemon juice
DirectionsMix 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.
IcingSimply mix the icing sugar with lemon juice until you get a smooth mixture.
If it is too runny just add more icing sugar if too thick add more water.
Dip the cookies into the icing.