Pierniczki – Gingerbread Cookies
Traditional Polish gingerbread cookies made from scratch. They take a little while to make them (yes, about 5-6 weeks!), but they are so worth the wait! They disappear pretty fast but if you can hold on to a few after you make them and let them rest in the fridge for a few extra days, your taste buds will be polka dancing!
Cookies:
– 175 ml honey (or 6 oz)
– 3/4 cup sugar
– 1 stick + 1 Tbsp butter
– 3 & 1/2 cup flour
– 2 eggs
- 70 ml milk
– 1 & 1/2 tsp baking soda
– 2 & 1/2 Tbsp pumpkin spice pie
Icing:
– 1/4 cup icing sugar
– 2 Tbsp milk
By hand with a wooden spoon or in mixer (paddle attachment) mix all ingredients. Once combined, place dough in a glass dish and cover with clear foil (make some holes for the air to get in). Place it in fridge for 5-6 weeks.
After 5-6 weeks, take out of the fridge 2 hours before baking.
On lightly floured surface, roll the dough.
Using 2” cookie cutter cut out shapes (I used squares)
Bake at 350 for 15 min.
Cool off
Prepare icing: combine icing sugar and milk and whisk until smooth. Set aside.
Drizzle cookies with icing.
**Cookies are best after they sit in the fridge for a few days.
