Katarzynki – Polish Gingerbread Cookies
There’s something magical about Katarzynki, the iconic gingerbreads from the Polish city of Toruń. Rich, spiced, and slightly chewy. If anything tastes like Christmas or the holiday season, it’s these gingerbread cookies.
Whether you make classic shapes or cute heart-shaped cookies, each bite carries a little piece of Polish culture and a sprinkle of festive nostalgia.
Looking for more Polish recipes?
How is this recipe different?
- I used buckwheat honey
- I used rye flour
- I brushed them with plum butter
Key Ingredients and Substitutions
Buckwheat Honey – deep, earthy, and a little wild, this honey gives Katarzynki their sweetness and rich amber color. It adds moisture and that unmistakable old-world depth that makes these toruń gingerbreads taste like they’ve been perfected over centuries.
Rye Flour – soft, nutty, and slightly tangy, it brings that classic Polish gingerbread character. It creates a tender, almost cakey chew and layers in quiet flavor complexity you can’t get from all-purpose flour alone.
Brown Sugar – a little molasses-rich sweetness that rounds out the honey and adds extra moisture. It gives the cookies a gentle caramel note and helps them stay soft as they age.
Gingerbread Spice Blend – cinnamon, ginger, cloves, cardamom, a touch of allspice, and black pepper come together in a spice mix that’s aromatic and bold.
Other ingredients: all-purpose flour, butter, egg, cream, unsweetened cocoa powder, and baking soda. For the glaze, I used plum butter, dark chocolate, white chocolate, and coconut oil. You can also make a simple sugar glaze or royal icing with powdered sugar and milk.
Equipment you will need
- Mixing Bowls
- Small Saucepan
- Whisk + Silicone Spatula
- Plastic wrap
- Measuring Cups + Kitchen Scale
- Rolling Pin
- Cookie Cutters
- Baking tray + Parchment Paper
- Cooling Rack
- Pastry Brush
- Sifter or Fine-Mesh Strainer
- Microwave-Safe or Heatproof Bowl
Top Tips
Chill the dough (non-negotiable) – Gingerbread dough is softer than it looks. An hour of chilling makes it rollable, cuts cleaner shapes, and prevents spreading. I also chilled the cut-out cookies, 15 minutes in the fridge before baking.
Warm honey = deeper flavor – gently heating honey with butter + sugar creates that signature rich, caramel depth Toruń-style cookies are famous for.
Roll the dough evenly – uneven thickness = uneven baking. Aim for ½ inch (about 0.5–0.7 cm). Thicker cookies stay softer, thinner ones get crisp.
Watch the bake time like a hawk – pierniczki go from “perfectly soft” to “mmm… crunchy” in under a minute. They should look set on top, not dry. I baked mine for 10 minutes.
Glaze while warm (if using plum jam) – this helps the glaze melt slightly into the cookie, giving you that glossy, old-world finish. Cool completely before glazing with melted chocolate or royal icing.
Let them rest after baking – especially Toruń-style. A day or two transforms the texture and flavor — your future self will thank you.
How to make Katarzynki
- In a small pan over low to medium heat, combine honey, brown sugar, and butter. Stir until melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together flours, baking soda, cocoa, and spices.
- Add the slightly cooled honey-melted butter mixture and the egg to the dry ingredients. Mix until a dough forms. Add cream 1 tbsp at a time if the dough is too stiff.
- Shape into a ball, wrap in plastic, and chill in the fridge for at least 1 hour (or up to 2 days—this intensifies the flavor).
- Preheat oven to 180°C (350°F).
- On a lightly floured work surface, roll the cookie dough to ~½ cm (¼ in) thick. Use cookie cutters to cut shapes.
- Place cookies on a parchment-lined baking sheet, leaving ~2 cm (1 in) between them! Trust me, they need that space.
- Bake for 10–12 minutes. Cookies will be slightly soft—this is perfect for Toruń-style.
- Make the plum glaze: In a small saucepan, combine chopped plums, honey (if using), cinnamon, and lemon juice.
- Cook over low heat for 25–30 minutes, stirring occasionally, until thick and jammy.
- Mash or blend until smooth. Set aside.
- Let cookies cool 5 minutes on the tray, then transfer to a wire rack.
- While cookies are still slightly warm, brush the plum glaze generously on top.
- Let cool completely. The glaze will set slightly but remain shiny.
- Dipping them in melted chocolate is the traditional Polish way. I used dark chocolate and added a drizzle of white for a more festive season look.
Best ways to enjoy
- classic with a tea or coffee
- on a fruit or cheese platter
- crumbeeled over ice cream
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Storage instructions, reheating
Room Temperature (Best Option)
- Keep them in an airtight container — metal tins or glass containers work best.
- Line the bottom with a little parchment so the glaze or chocolate stays tidy.
- They stay perfect for 2–3 weeks… honestly, usually longer.
If They Start to Dry Out
- Slip in half a slice of apple, a piece of fresh orange peel, or a slice of bread for 12–24 hours.
- Remove it once the cookies soften. Leaving it too long = mold risk.
Stacking Glazed or Chocolate-Dipped Ones
- Add parchment between layers to prevent them from sticking together or smudging.
- If using chocolate, wait until it’s fully set before stacking.
Refrigeration
- Not recommended — the cold can dull the spices and dry out the honey-based dough.
Freezing
- They freeze beautifully.
- Store in a freezer-safe bag or container for up to 3 months.
- Thaw at room temp, uncovered, so the glaze doesn’t get tacky.
Flavor Bonus
- Katarzynki taste even better after a day or two of resting.
- The spices mellow, the honey deepens, and the texture gets that signature “gingerbread pillow” vibe.
Katarzynki – Polish Gingerbread Cookies
Equipment
- mixing bowls
- small saucepan
- spatula, whisk
- measuring cups and spoons
- Rolling Pin
- cookie cutters
- baking sheet, parchment paper
- cooling rack
- pastry brush
- microwave-safe or heatproof bowl
Ingredients
For the Cookies
- 7 oz buckwheat or dark honey
- ½ cup brown sugar
- 7 tablespoons unsalted butter softened
- 1 egg
- 1⅔ cups all-purpose flour
- ¾ cup rye flour
- 2 teaspoons baking soda
- 2 tablespoon unsweetened cocoa powder optional, for depth
- Spices:
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- tiny pinch black pepper
- 1 tablespoon cream if needed to bring dough together
For the Plum Glaze
- For the plum glaze:
- 8 Italian plums pitted and chopped
- 2 tablespoon honey optional, if plums aren’t sweet enough
- Pinch of cinnamon
- 1 –2 tsp lemon juice
For the Chocolate Glaze
- 4 oz dark chocolate or white
- 1 tablespoon coconut oil or butter
Instructions
- In a small saucepan over low heat, combine 7 oz buckwheat, ½ cup brown sugar, and 7 tablespoons unsalted butter. Stir until melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together 1⅔ cups all-purpose flour, ¾ cup rye flour , 2 teaspoons baking soda, 2 tablespoon unsweetened cocoa powder, 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon allspice, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cardamom, and a tiny pinch black pepper.
- Add the slightly cooled honey-butter mixture and the egg to the dry ingredients. Mix until a dough forms. Add 1 tablespoon cream at a time if the dough is too stiff.
- Shape into a ball, wrap in plastic, and chill in the fridge for at least 1 hour (or up to 2 days).
- Preheat oven to 180°C (350°F).
- Roll dough to ~½ cm (¼ in) thick on a lightly floured surface. Use cookie cutters to cut shapes.
- Place cookies on a parchment-lined baking sheet, leaving ~2 cm (1 in) between them.
- Bake for 10–12 minutes. Cookies will be slightly soft.
- Make the plum glaze: In a small saucepan, combine chopped 8 Italian plums, 2 tablespoon honey (if using), Pinch of cinnamon and 1 –2 tsp lemon juice. Cook over low heat for 25–30 minutes, stirring occasionally, until thick and jammy. Mash or blend until smooth. Set aside.
- Let cookies cool 5 minutes on the tray, then transfer to a wire rack.
- While cookies are still slightly warm, brush the plum glaze generously on top.
- Let cool completely. The glaze will set slightly but remain shiny.
- For the chocolate glaze: melt the 4 oz dark chocolate and 1 tablespoon coconut oil together in a heatproof bowl set over simmering water (or microwave in 20–30 sec bursts). Stir until completely smooth and glossy.
- Hold a cooled cookie by the bottom or edges and quickly dip the top surface into the chocolate glaze. You can also use a pastry brush to create rustic look.
- Lift the cookie and gently tap the edge against the side of the bowl to encourage excess glaze to drip off.
- Place the glazed cookies, glaze-side up, on a sheet of parchment paper or on a wire cooling rack set over a tray.
- Let the glaze set at cool room temperature for 1–2 hours, or speed the process by refrigerating for about 15 minutes. The glaze will set firm, allowing you to stack the cookies.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Once these pierniczki cool, set, and develop their flavor, you’ll see why they’ve been a staple of Polish cuisine and Polish Christmas celebrations for centuries.
Brushed with plum jam, drizzled with melted chocolate, or left simple, they capture the joy of the festive season. Perfect for gifting, sharing, or enjoying with a warm drink, these Toruń gingerbreads are delicious and irresistible.
FAQ
Can I make the dough ahead of time?
Absolutely. This dough actually thrives with a little rest. You can refrigerate it for up to 2 days, or freeze it for a month. Just bring it back to a workable temperature before rolling.
Why are my Katarzynki a bit hard after baking?
Totally normal! Toruń-style gingerbread softens as it sits. Give them 24–48 hours in an airtight container, and they’ll mellow out into that perfect tender chew.
Do I need the traditional Katarzynki cookie cutter?
Nope! Any cutter works. Hearts, circles, little cloud shapes. The flavor is the real star here.
Can I skip the glaze?
You can, but the glaze adds that classic shiny finish and helps lock in moisture. Plum glaze = traditional. Chocolate glaze = dangerously irresistible.
How thick should I roll the dough?
Traditional Katarzynki are on the thicker side, around ½ inch (1.2 cm). Thinner ones will bake faster and be a bit firmer, but still delicious.
What if I don’t have buckwheat honey?
No stress — you can still make amazing Katarzynki. Buckwheat honey brings that deep, earthy backbone, but a good dark honey will get you close. Look for something like wildflower, forest honey, or even a darker clover blend. If your honey is on the lighter side, you can sneak in ½–1 teaspoon of molasses to mimic that richer flavor. The cookies will still turn out beautifully spiced and soft.
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oh, those are so delicious. Soft, chewy, and that layer of plum butter and chocolate, a perfect pairing. Very festive