Shop the Milk Street Store and get free shipping on all contiguous U.S. orders of $100 or more!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

Heavily spiced, honey-based.

Gingerbread Pepper Cookies (Pierniki)

1 hour Plus chilling and cooling

Poland's honey-based gingerbread is heavily spiced. To replicate that and get the most flavor from our spices, we infused them into the honey. This both drew out their flavors and distributed them more evenly through the cookies. A dark, robust honey stands up nicely to the intensity of the spices and the nuttiness of the rye flour. Our favorite was buckwheat honey, which has notes of molasses. Clover honey worked well, too, but avoid honeys with a distinct floral sweetness, such as orange blossom and wildflower. Traditional pierniki dough is aged for days or even weeks, but we opted to chill the dough for only two hours or up to overnight; if time allows, bake the cookies the day before serving, as their flavor improves with resting. These can be decorated several ways. Rolling the dough balls in turbinado sugar before baking creates a pretty, crackled appearance. Alternatively, you can drizzle the baked and cooled cookies with an espresso glaze that pairs well with the spices.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial