Pierniczki (Polish Gingerbread Cookies)

This is something I make every year because I love gingerbread...and because making intricate designs with royal icing is so much fun.

So, this is definitely not a traditional recipe, but I still wanted to create a gingerbread cookie in the Polish tradition of decorating the hearts and snowflakes with royal icing designs. Here we have my version of Pierniczki.

Ingredients

Cookies

• 1 cup butter

• 1 cup organic dark brown sugar

• 2 eggs

• 2/3 cup unsulphured molasses

• 6 cups flour + more as needed

• 1 cup ground almond meal (or almond flour)

• 2 Tablespoons baking powder

• 1 Tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon ground cardamom

• Also needed: cookie cutters, parchment paper, rolling pin

Royal Icing

• 3 egg whites, or more to thin icing

• 6 cups organic powdered sugar, or more to thicken icing

• juice from 1 to 2 organic lemons (I used a Meyer lemon from our tree)

Procedure

Cookies

Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour.

Preheat oven to 350 degrees Fahrenheit. Roll out dough between two pieces of parchment paper to about 1/4" thick.

Use cookie cutters and place the cookies on a parchment paper-lined baking sheet. Place the trays in the freezer for 20 to 30 minutes before baking.

Bake in a 350 degree oven for 20 to 30 minutes, depending on thickness. They should be firm and nicely browned.

Cool the cookies on the baking sheet for a minute or so before transferring them to a wire rack to cool completely. Repeat process with remaining dough.

Royal Icing

Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. This icing may be stored in an airtight container in the refrigerator for up to 3 days. Pipe designs onto your cookies and let set completely before serving.