A Sweet Holiday Tradition from My Polish Kitchen to Yours
There’s something truly magical about baking gingerbread at Christmas. In my home in Poland, the smell of warm honey, cinnamon, and ginger drifting from the kitchen meant the holidays had finally begun. These Polish Christmas Gingerbread Cookies are the same soft, deeply spiced pierniczki I grew up making every December — the kind that stay tender for days and take beautifully to white royal icing.
In this post, I’ll guide you through the traditional recipe (with modern tweaks for softness and speed), show you how to decorate them beautifully, and share tips for turning them into charming edible gifts.
Why You’ll Love These Polish Gingerbread Cookies
Authentic Flavor – Made with honey and a bold spice blend – just like in Polish homes.
Soft & Chewy Texture – No need to wait days for them to soften.
Beautiful for Gifting – Finish with royal icing or melted chocolate for a stunning holiday treat.
Customizable – Use golden syrup instead of honey, or go gluten-free with a few simple swaps.
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What Makes Polish Christmas Gingerbread Cookies Special?
Polish gingerbread cookies, known as pierniczki, are softer and more aromatic than many European gingerbread varieties. They rely on warm honey, bold spices, and an overnight rest that deepens flavour and improves texture. This recipe uses a balanced blend of cinnamon, ginger, cloves, nutmeg, coriander, and allspice — the traditional mix used in many Polish homes during the holidays.
Unlike crunchy gingerbread, Polish pierniczki are naturally soft, tender, and slightly chewy, especially when made with honey or golden syrup. The dough rolls out smoothly, holds clean shapes, and bakes into cookies ideal for decorating with royal icing. This makes them perfect for Christmas cookie boxes, festive gifts, or decorating with children.
Polish Christmas Gingerbread Cookies Printable Recipe Card:
Polish Christmas Gingerbread Cookies
Equipment:
- Cookie Cutters (Christmas Shapes) Stars, trees, snowflakes, hearts, etc.
- Piping Bags For applying royal icing details cleanly.
- Small Piping Tips Essential for fine lines and snowflake patterns.
- Cooling Rack Helps cookies cool evenly without softening underneath.
- Fine Mesh Sieve For lump-free icing sugar and smooth royal icing.
Ingredients:
Dry Ingredients
- 500 g Plain flour - For best results use flour with 10.5–11.2% protein. Optional: blend 450 g plain flour + 50 g strong flour for ideal structure
- 150 g Icing sugar - sifted
- 1 tsp Dutch-processed Cocoa
- 150 g Butter
- 200 g Honey - OR 200–220 g golden syrup for a softer chewier cookie
- 150 Sour cream - 18%
- 4 Egg yolks
- 2 tsp Baking soda
Spice Blend
- 1 tbsp ground cinnamon
- 1.5 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground coriander
- ½ tsp ground allspice
Decoration
Instructions:
Warm Honey, Butter & Spices
- Place butter, honey (or golden syrup), cocoa, and all spices into a saucepan. Warm gently on low heat until melted and fragrant. Stir well and set aside to cool.
Mix Sour Cream with Baking Soda
- Combine sour cream with baking soda. It will foam slightly – this ensures soft cookies.
Combine Dry Ingredients
- In a large bowl, whisk together flour and sifted icing sugar. Add the egg yolks and the sour cream mixture.
Add the Cooled Spiced Honey
- Pour in the cooled honey–butter–spice mixture. Mix until a thick, sticky dough forms. This is normal – it will firm up during chilling.
Chill Overnight
- Wrap the dough and refrigerate 10–12 hours or overnight. This improves texture, prevents spreading, and deepens flavour.
Roll & Cut
- Dust your surface lightly with flour. Roll dough to:-6–7 mm for classic gingerbread-10 mm for soft, melt-in-your-mouth cookiesCut out shapes. For clean, sharp edges, chill cut shapes 10 minutes before baking.
Bake
- Preheat the oven to:-175°C (conventional)-160°C (fan)Place cookies on a lined tray with enough space between them. Bake 10–12 minutes, depending on thickness. They should appear lightly puffed and matte on the surface.
Brush for Shine & Softness
- Immediately after removing from the oven, lightly brush each cookie with warm honey or warm golden syrup. This locks in moisture and creates a beautiful bakery-style finish.
Pipe the Decoration
- Transfer icing to a piping bag fitted with a fine round tip. Pipe snowflakes, dots, stars, and lines onto cooled cookies. Allow the icing to dry for 1–2 hours until fully set.
Notes:
- Option A: a slice of apple wrapped in parchment (replace every 2–3 days)
- Option B: fresh orange peel for aroma and moisture
- Option C: “steam refresh” — place cookies in a sealed tin with a ramekin of hot water + 1 tsp honey for 10 minutes, then remove
Nutrition:
Decorating Tips for Festive Charm
Classic pierniczki are often brushed with egg wash or left plain. But for a modern twist, I love:
- Royal icing: Clean white designs against dark cookies – think snowflakes, stars, hearts.
- Edible glitter or luster dust: A light brush makes them sparkle on cookie platters.
- Dark chocolate drizzle: Just melt with butter and paint on with a pastry brush.
Final Thoughts
This Christmas, skip the supermarket tins. Bake something with soul. These Polish gingerbread cookies have been at the heart of my family’s holidays for decades, and every year, when I pull them from the oven, I remember why.
Try them once, and you’ll make them part of your own tradition. And if you do – I’d love to see! Tag your creations and share the love. 🎄💛
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