--- title: "Aganiok's Gingerbread Cookies (Pierniczki Aganiok)" url: /aganioks-gingerbread-cookies-pierniczki-aganiok/ canonical_url: https://flowers-recipes.com/aganioks-gingerbread-cookies-pierniczki-aganiok/ language: en alternates: pl: https://flowerek.com/pierniczki-aganiok/ de: https://barbaras-kochbuch.de/pfefferkuchen/ en: https://flowers-recipes.com/aganioks-gingerbread-cookies-pierniczki-aganiok/ x-default: https://flowers-recipes.com/aganioks-gingerbread-cookies-pierniczki-aganiok/ published: "2010-11-10" last_updated: "2010-11-10" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cookies/ related: - /pepparkakor/ - /coconut-macaroons/ - /butter-cookies-two-ways/ - /orange-poppy-seed-bars/ categories: - "Baking & Desserts" - Cookies - "Holiday Baking" tags: - cookies - gingerbread - pierniczki - christmas rating: score: 10 best: 10 votes: 1 comments: 3 image: https://flowers-recipes.com/images/2010/11/pierniczi-aganiok-230x150.jpg summary: "Soft, fluffy Polish honey-spice gingerbread cookies from a popular forum recipe. The dough rests for weeks, so bake them well before Christmas!" --- # Aganiok's Gingerbread Cookies (Pierniczki Aganiok) Soft, fluffy Polish honey-spice gingerbread cookies from a popular forum recipe. The dough rests for weeks, so bake them well before Christmas! **This page in other languages:** [Polski (pl)](https://flowerek.com/pierniczki-aganiok.md) · [Deutsch (de)](https://barbaras-kochbuch.de/pfefferkuchen.md) **Published:** November 10, 2010 · **Author:** Basia · **Rating:** 10/10 (1 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cookies](https://flowers-recipes.com/category/cookies/) - [Pepparkakor](https://flowers-recipes.com/pepparkakor/) — Very aromatic. Right after mixing, the dough seems impossible to work with, but after resting overnight it becomes elast - [Coconut Macaroons](https://flowers-recipes.com/coconut-macaroons/) — Classic coconut macaroons: well loved, simple, quick and absolutely delicious. A must in every holiday kitchen. - [Butter Cookies Two Ways](https://flowers-recipes.com/butter-cookies-two-ways/) — Butter cookies two ways: simple, delicate and perfect for Christmas. - [Orange Poppy Seed Bars](https://flowers-recipes.com/orange-poppy-seed-bars/) — Orange poppy seed bars: sweet, tender and fragrant, perfect for Christmas and as a sweet homemade gift. ## Ingredients - 500 g honey - 2 scant cups sugar - 250 g butter or margarine - 1 kg plus 1 cup all-purpose flour - 3 eggs - 3 level tsp baking soda - 1/2 cup milk - 1 heaping tbsp dark cocoa powder - 2 level tsp cinnamon - 2 level tsp ginger - 1/2 tsp pepper - 1/2 tsp ground cloves - 1/2 tsp cardamom - a pinch of salt **For brushing the cookies:** - 1 egg, 2-3 tbsp milk **Optional:** - 1 cup chopped nuts, e.g. walnuts - 1/2 cup chopped orange peel - 1/2 cup finely chopped raisins or other dried fruit and nuts ## Instructions This is one of the most popular gingerbread cookie recipes on the Mniammniam.pl forum. The dough needs a fairly long rest, so the cookies should be baked at least a dozen or so days before Christmas and stored in a tin. Delicious gingerbread cookies. Soft, fluffy, and they disappear very quickly. Aganiok gingerbread cookie dough The recipe comes from Aganiok, as the name suggests. I made only minimal changes to it. **Instructions:** You can make this dough by hand, but also in a food processor. I divide the batch in half and mix it in the food processor. Heat the honey, sugar, cocoa, butter (or margarine) and salt in a heavy-bottomed pot, stirring constantly. When all the ingredients have combined, set aside. Now you can add the spices and, if you like, the nuts and dried fruit. I like these cookies without them. Mix well. Sift most of the flour into a bowl, add the eggs and the baking soda dissolved in the cold milk, and mix. Then add the honey mixture while it is still warm, or even better, hot. Mix again, and once the dough is smooth, add the rest of the flour. Transfer the dough to a bowl, cover it with a linen towel and set it aside in a cool place to rest for a few weeks. During this time the dough should harden. After about 6 weeks (I wait about 3) you can start baking the cookies. The dough can be very hard. I usually scoop it out with a spoon, and I've already bent more than one! Roll the dough out to about 0.5 cm thick, dusting with a little flour. Cut out the cookies and, before baking, brush them with the egg beaten with the milk. (I don't do this, but then they aren't shiny, they're matte.) Bake at 160-170°C (320-340°F) for about 10 minutes, depending on your oven and the size of the cookies. The edges should be firm and the centers soft. They shouldn't get overbaked, because then they won't soften. **Additional tip:** If the cookies are too hard, put them in a tin with a piece of apple for a few days. ## Comments (3) - **Jula** · 2010-11-11 10:54 I know this recipe under a different name :) Old Polish Gingerbread (Piernik Staropolski) The gingerbread itself is delicious, and it stays fresh for a really long time. I also use this dough to bake gingerbread cookies for the Christmas tree. The kids gobble them up! - **Helena** · 2014-11-18 20:41 I bake them every year :) Without them, the Christmas magic just wouldn't be the same ;-) - **flowerek (Author)** · 2014-11-19 19:24 · reply Unfortunately, I spaced out this year and don't have the dough. But I'm planning other things. No gingerbread cookies, no Christmas :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)