TRADITIONAL POLISH GINGERBREAD COOKIES


TRADITIONAL POLISH GINGERBREAD COOKIES

INGREDIENTS

Cookies:

2 1/2 cups all-purpose flour 315g
1/2 tsp baking soda
1/2 cup honey
3/4 cup + 2Tbsp powdered sugar 100g
1/4 cup + 2 Tbsp margarine 75g
1/2 large egg room temperature
2 tsp gingerbread spice 5g

Glaze:

1 1/2 cups powdered sugar
3 Tbsp water
US Customary - Metric

INSTRUCTIONS

Cookies:

Preheat oven to 325F (160C) and line baking sheets with parchment or silicone mats.
In a small saucepan, heat honey, powdered sugar, and gingerbread spice until combined and sugar is dissolved. Stir in margarine. Set aside and let cool completely.
In a medium bowl, whisk flour and baking soda. Add egg and cooled honey mixture and stir until combined.
Turn out onto a well floured surface and knead until smooth. (If dough is too soft, either chill in the fridge for 30mins or add a bit more flour. I did both.)
Roll dough out to 0.5cm thickness. Cut shapes using a 2 1/2" cookie cutter. Dust cookie cutter in flour as needed to prevent sticking.
Transfer cookies to baking sheet (I did 15 cookies per sheet). Chill for 15-30mins if desired. (Not necessary and I didn't do this with my first batch, but I found that the cookies help their shapes slightly better when chilled.)
Bake for 10-15mins or until edges start to brown slightly. Cool 5 mins on baking sheet and transfer to a wire rack to cool completely.
Once cooled, dip cookies into glaze and allow to set.