Pierniczki Katarzynki
These beautiful Polish gingerbread cookies are richly spiced and designed to keep their shape during baking, perfect for sharing and decorating during the holidays.
Ingredients
Gingerbread Cookie Dough
- 2 cups all-purpose flour Plus extra for dusting.
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup butter Softened.
- 1/2 cup brown sugar Packed.
- 1/4 cup honey
- 1 large egg
Decorating
- as needed powdered sugar For dusting.
- as needed white icing or chocolate drizzle For decoration.
- as needed colorful sprinkles For decoration.
Instructions
Preparation
- In a bowl, mix the flour, baking soda, ginger, cinnamon, and cloves.
- In a separate bowl, cream the butter and brown sugar until fluffy.
- Add honey and egg to the creamed butter and mix well.
- Gradually add the dry ingredients to the wet ingredients until well combined.
- Chill the dough for at least 1 hour.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to about 1/4 inch thick.
- Cut into shapes and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are firm.
Cooling and Decorating
- Let the cookies cool completely on a wire rack.
- Dust with powdered sugar or decorate with icing and sprinkles as desired.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze them and thaw at room temperature before serving.