In Poland, gingerbread cookies are synonymous with Christmas and family traditions. This recipe will show you how to prepare soft and aromatic pierniki that you will love. An important step is to let the dough rest in the refrigerator, ideally for several days, which gives it a deeper flavor and makes it easier to work with. The longer the dough rests, the better the flavor of the cookies. You can leave them simple, spread them with jam and join them into filled cookies, or just decorate them with a chocolate glaze. They are ideal as a Christmas gift or as a sweet treat with coffee.
In a pot over low heat, warm the honey, butter, and sugar until everything is dissolved and combined. Do not boil, just heat. Remove from heat and let it cool down.
In a large bowl, mix the flour, gingerbread spice, and baking soda. Pour the cooled honey mixture into the flour and add the egg. Mix until a smooth dough is formed.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 24 hours, ideally 2-3 days.
Preheat the oven to 170 °C (340 °F). Roll out the dough on a floured surface to a thickness of about 3-4 mm. Use cookie cutters to cut out various shapes.
Place the gingerbread cookies on a baking sheet lined with parchment paper. Bake for 10-15 minutes (depending on the thickness) until they are golden brown. Immediately after baking, you can brush them with a beaten egg for shine.
Let the gingerbread cookies cool completely. If you want to decorate them, mix the powdered sugar with lemon juice to create a thick but liquid glaze. You can apply the glaze with a brush or a decorating bag.
Store the gingerbread cookies in a sealed container in a cool, dry place. Over time, they will soften, and their flavor will improve even more.