These Polish gingerbread cookies date to the 13th century. The earliest reference to pierniki is from a 1380 mention of a Toruń baker. With a name meaning “peppery,” pierniki are made with a blend of aromatic spices. A Polish national heritage dish, today pierniki are mainly produced by the Toruń Bakery and the confectionery factory Kopernik. European pierniki recipes are often trade secrets so spice blends can vary. Pierniki are sold in specialty stores in the United States, especially around Christmastime.
Recipe Servings: 10
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- Nonstick cooking spray, as needed to grease molds if using
- ¼ cup honey
- ⅓ cup butter
- ½ cup brown sugar
- 1 egg
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking cocoa
- ¼ tsp salt
- Preheat oven to 350°F. If using cookie molds, grease them using nonstick cooking spray. Line a baking sheet with parchment.
- In a saucepan, add honey, butter, and brown sugar, and heat over medium heat until the butter is melted and the sugar is fully dissolved, stirring to combine.
- Remove the pan from heat and stir in the egg.
- Add the flour, baking soda, cinnamon, ginger, cocoa, and salt.
- Continue to mix until a dough forms.
- On a lightly floured work surface, roll the dough out to about ¼ -inch thick.
- Cut the dough into shapes as desired, or press into the prepared molds.
- Place the finished cookies on the prepared cookie sheet and bake for about 8 minutes.
- The cookies will improve over several days after baking, and do not need to be stored in an airtight container
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