Toruń Gingerbread (Piernik Toruński Cookies)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Medium

Toruń Gingerbread (Piernik Toruński Cookies)

A firm honey dough with wheat and rye flours and a warm spice mix including pepper is rested for days so the flavor deepens, then cut or pressed into shapes and baked. Home bakers rest it at least a day. Makes 24 cookies in about 24 hr 55 min.

Prep 40 min

Cook 15 min

Cooling 24 hr

Total 24 hr 55 min

Yield 24 cookies

Ingredients

Adjust yield

14 tbsp (300 g)honey
½ cup (100 g)light brown sugar
3 ½ tbsp (50 g)unsalted butter
2 ¾ cups (350 g)all-purpose flour
1 ¼ cups (150 g)rye flour
1 (50 g)egg, large
1 tsp (5 g)baking soda
2 tsp (5 g)ground cinnamon
1 ¼ tsp (3 g)ground ginger
¾ tsp (2 g)ground cloves
¾ tsp (2 g)ground allspice
¾ tsp (2 g)ground cardamom
¼ oz (2 g)ground coriander
½ tsp (1 g)ground black pepper
¼ tsp (2 g)fine salt

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Instructions

Warm the honey, brown sugar and butter in a saucepan over low heat, stirring, until melted and smooth. Do not boil. Cool to lukewarm.
Mix both flours, baking soda, salt and all the spices in a large bowl.
Add the honey mixture and the egg and stir, then knead until a firm, smooth dough forms; add a spoonful of flour if sticky.
Wrap and rest at cool room temperature or refrigerate at least 24 hours; 3 days gives a deeper flavor.
Heat the oven to 350 F (175 C) and line baking sheets with parchment.
Roll the dough to 6 mm (1/4 inch) thick on a floured surface, cut shapes, or press into floured molds, and place on the sheets.
Bake 12 to 15 minutes until firm and slightly darker at the edges. They are soft when hot and firm as they cool.
Cool on a rack. For a classic shine, brush warm cookies with a thin glaze of 1 tablespoon sugar dissolved in 1 tablespoon hot water.

Tips

The longer you rest the dough, the better the flavor and the softer the bite.
Flour the molds generously and tap out excess.
Store the cookies with an apple slice outside the tin to soften them if they firm too much.
Good with black tea or mulled wine.

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Recipe FAQ

How long does it take to make toruń gingerbread (piernik toruński cookies)?

Plan on 40 minutes of prep and 15 minutes of cooking, plus 24 hours to chill. The recipe makes 24 cookies.

How should I store toruń gingerbread (piernik toruński cookies)?

Keep in an airtight tin at room temperature for up to 3 weeks; they soften and improve over time.

Can I make toruń gingerbread (piernik toruński cookies) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A honey-sweetened, heavily spiced gingerbread from the Polish city of Toruń, traditionally made from a honey dough aged for weeks and often baked in ornamental shapes. Serve it with black tea or mulled wine.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

149 Calories / serving

2.1g Fat

30.6g Carbs

2.5g Protein

14.4g Sugar

Whole recipe (24 servings): ~3576 cal · 50g fat · 734g carbs · 60g protein · 346g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.