Katarzynki - Polish Gingerbread Cookies
Soft, spiced, and irresistible. These Polish Gingerbread Cookies - Katarzynki are a must-bake for Christmas.
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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
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.
Roll the dough evenly - Uneven thickness = uneven baking. Aim for ⅜ 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.
Nutrition
Serving: 3piecesCalories: 347kcalCarbohydrates: 52gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 33mgSodium: 195mgPotassium: 298mgFiber: 5gSugar: 19gVitamin A: 400IUVitamin C: 5mgCalcium: 35mgIron: 3mg
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