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Honey Spiced Cookies (Traditional)

Desserts Regional Cuisine of Poland 30 min Easy 23 wyświetleń ~27.33 PLN * - (0)
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Description

Delicate honey cookies with aromatic spice flavors — a variation on Polish gingerbread, but in the form of a soft, slightly crumbly cookie portion. The dough combines the sweetness of honey and sugar with the warmth of cinnamon, ginger, and cloves, giving a golden color after baking and a pleasant aroma during baking. They pair perfectly with tea, cocoa, or as an addition to winter gifts. They can be served solo, dusted with powdered sugar, or decorated with chopped orange peel and walnuts for a contrast of texture and freshness. The recipe uses easily accessible seasonal and kitchen ingredients and simple techniques, suitable even for beginners.

Ingredients Used

Ingredients (13)

Servings:
24
  • Wheat flour 300 g
  • Butter 100 g
  • Honey 150 ml
  • Sugar 80 g
  • Chicken egg 1 szt. (~60 g)
  • Baking soda 5 g
  • Ground ginger 2 g
  • Ground clove 1 g
  • Milk 15 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Orange zest 30 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~27.33 PLN (1.14 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Line a large baking tray with parchment paper or a silicone mat. Prepare a large mixing bowl, a bowl for sifting flour, a hand or stand mixer with a flat attachment (or a wooden spoon if mixing by hand), and a kitchen scale or a portioning spoon.

Use a baking tray measuring about 30×40 cm or two smaller ones. If you don't have parchment paper, lightly grease the tray with butter. A mixer will speed up the process, but you can do it by hand.

Preparing the dough

2

Take the butter out of the fridge in advance to soften (it should be pliable, not melted). Cut the butter into smaller pieces and place it in a large bowl. Add the sugar to the butter. Using a mixer on medium speed or a wooden spoon, cream the butter with the sugar for 2–3 minutes until the mixture becomes lighter and slightly fluffy.

Ingredients: Butter, Sugar
Use a mixer with a whisk attachment or dough hooks; if mixing by hand, use a wooden spoon and vigorously cream the butter with the sugar for a few minutes.
3

Cream the butter and sugar, add the egg, and mix briefly until the ingredients are combined (20–30 seconds). Heat the honey for 10–15 seconds in the microwave or in a small saucepan to a lukewarm temperature (it should be warm to the touch, max 40°C). Pour the warm honey into the mixture and stir until you achieve a uniform, smooth consistency.

Ingredients: Honey
Do not heat the honey too much — if it gets hot, it can curdle the egg. If you don't have a microwave, heat the honey in a saucepan over very low heat while stirring.
4

In a separate bowl, sift the flour, add baking soda, salt, and all the spices (cinnamon, ground ginger, ground cloves). Sifting will aerate the flour and evenly distribute the spices.

Ingredients: Wheat flour, Baking soda, Salt, Cinnamon, Ground ginger, ground clove
Use a sieve with holes of 3–5 mm. If the spices have been open for a long time, crush them with your fingers to refresh their aroma.
5

Add the dry ingredients to the wet mixture in batches: add 1/3 of the flour and mix with a spatula or mixer on the lowest speed until the mixture is crumbly; add another 1/3 and mix again. When most of the flour is combined, add the milk (15 g) and the remaining flour, mixing just until combined. The dough should be firm, not sticky — if it is too dry, add an extra teaspoon of milk; if too wet, add 1–2 tablespoons of flour.

Ingredients: Wheat flour, Milk
Mix briefly, just until combined — overmixing will make the cookies tough. If you don't have a spatula, use a wooden spoon.

Cooling the cake

6

Shape the dough into a tight disk or rectangle, wrap it in plastic wrap, and place it in the refrigerator for 15–20 minutes. Chilling will make it easier to form balls and prevent the cookies from spreading too much during baking.

If you're in a hurry, place the dough in the freezer for 10 minutes, but no longer than 15 minutes, so it doesn't harden completely.

Shaping and baking

7

Take the dough out of the fridge. Cut pieces of dough weighing about 20 g each (use a scale or a cookie scoop). Form them into balls, then gently flatten them with your hand or the bottom of a glass to a thickness of about 5–7 mm and place them on the prepared baking sheet, spaced 3–4 cm apart.

Use a kitchen scale for even sizes (each cookie ~20 g yields about 24 pieces). If the dough is very sticky, dust your hands with a small amount of flour.
8

Bake the cookies in a preheated oven for 10–12 minutes at 180°C (top-bottom). The cookies are ready when the edges start to brown, and the center remains slightly soft — after cooling, it will harden slightly on the outside, while the center will stay soft.

Do not cut the baking time by more than 2 minutes — baking too long will dry out the cookies. Rotate the tray halfway through the baking time if the oven does not heat evenly.

Cooling and Decoration

9

After baking, remove the tray and leave the cookies on it for 2–3 minutes, then gently transfer them with a spatula to a rack to cool completely. If using sprinkles: dust the cooled cookies with powdered sugar, add chopped orange zest or lightly chopped walnuts.

Carefully lift the cookies with a spatula - they are delicate when hot. Additionally, you can add orange zest and walnuts to enhance the flavor and texture.

Serving

10

Serve the cookies after they have completely cooled. They taste best on the same day, but they maintain a good texture for several days when stored in an airtight container.

Serve with winter tea, cocoa, or coffee. The cookies can also be lightly toasted again in the oven for 2 minutes to regain their crispness.

Fun Fact

💡

Honey gingerbread cookies have their roots in the tradition of Polish gingerbread and gingerbread cookies — honey and spices were once precious ingredients used for special occasions and holidays.

Best for

święta herbatka z przyjaciółmi prezent świąteczny

Tips

🍽️ Serving

Serve slightly cooled, preferably with a cup of black tea or compote. For effect, serve on a tray lined with paper napkins, sprinkled with powdered sugar and decorated with a few strips of candied orange peel.

🥡 Storage

Store in an airtight container at room temperature for up to 5 days. To refresh softness, place a small slice of bread in the container for 1–2 days — the moisture from the bread will soften the cookies. Do not freeze decorated cookies; if you want to freeze, freeze raw balls on a baking sheet, then transfer to the freezer in an airtight container for up to 1 month. Bake directly after removing from the freezer for an additional 2 minutes of baking.

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