These Polish gingerbread cookies have been made since at least the 13th century, with the earliest written reference to Toruń gingerbread dating to 1380, when a local baker named Niclos Czana appears in city records. The name piernik is linked to the Old Polish word for pepper, reflecting the early use of pepper and other costly spices in these aromatic, honey-sweetened cookies. Today, Toruńskie pierniki are a legally protected regional specialty and an emblem of Poland’s culinary heritage, produced commercially by firms such as the historic Kopernik confectionery factory and Toruń Bakery. Recipes are often closely guarded, so spice blends vary from baker to baker, but typically include ginger, cinnamon, cloves, and cardamom. Pierniki are enjoyed year-round yet are especially associated with Christmas, when intricately shaped and decorated cookies appear in shops across Poland and in Polish specialty stores abroad.
Recipe Servings: 24
Ingredients
- ¼ cup (84 g) honey
- ⅓ cup (75 g) butter
- ½ cup (110 g) brown sugar
- 1 egg
- 2¼ cups (270 g) all-purpose flour
- 1 tsp (4.8 g) baking soda
- 1 tsp (2.6 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- 1 tsp (2.6 g) baking cocoa
- ¼ tsp (1.5 g) salt
Directions
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment.
- Place honey, butter, and brown sugar in a saucepan set over medium heat, cooking and stirring for about 2 minutes until the butter melts and sugar dissolves.
- Remove mixture from the heat and stir in the egg.
- Add flour, baking soda, cinnamon, ginger, cocoa, and salt, mixing until a dough forms.
- Roll out dough on a lightly floured surface to about ¼ inch (0.6 cm) thick.
- Cut dough into desired shapes, place them on the prepared baking sheet spaced apart, and bake for about 8 minutes.
- Remove cookies from the oven and let them cool before serving or storing.
Notes
- These cookies do not need to be stored in an airtight container.
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