Pierniczki (Polish Christmas Gingerbread Cookies)

5 from 42 votes

Pierniczki (Polish Christmas Gingerbread Cookies)

Polish Gingerbread Cookies or Pierniczki arewhat Polish Christmas smells of. These cookies are wonderfully soft and spicedwith aromatic cinnamon, ginger and nutmeg.

Prep Time1

Chilling time8

Course: baking, Dessert

Cuisine: Polish

Servings:

Calories: 45kcal

Author: Agnieszka

Ingredients

2 cups white whole wheat flour or all purpose flour (250 grams)
5 tablespoon butter (70 grams)
2 egg yolks large
⅓ cup runny honey (100 grams)
⅓ cup sugar (75 grams)
⅓ cup sour cream (75 grams)
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon ground dried ginger
¼ teaspoon ground nutmeg

Instructions

Melt the butter in a small saucepan on low heat, add honey and all the spices. Stir until combined. Set aside to cool.
In a large bowl whisk together flour, sugar and baking soda.
Add sour cream, egg yolks and cooled down butter-honey mixture (it can be warm but not hot).
Stir together with a spoon until sticky dough forms.
Cover the bowl with plastic wrap and place inthe fridge overnight (8 hours minimum).
When ready to bake, preheat the oven to 340 degrees Fahrenheit (170 degrees Celsius). Line a cookie sheet with parchment paper.
After the chilling process, take the dough out of the bowl, dust your hands with flour and form a ball. Cut the ball in half and wrap one half with plastic wrap. Set aside.
On a floured surface roll the other dough half to ⅛ inch thick and cut out cookies using small cookie cutters. Repeat with the other half of the dough.
Place cookies on the prepared cookie sheet and bake for 9-11 minutes.

Notes

This recipe makes about 40-50 small cookies.

For more spicy cookies, you can add more spiced such as ground cardamom, allspice, cloves and/or black pepper.

For dairy free cookies, use vegan butter and dairy free sour cream.

Cool the cookies on a baking sheet for at least 5 minutes before handling.

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