Katarzynki - Polish Gingerbread Cookies

Monica H


When I was a little girl - oh, who am I kidding... I ALWAYS LOVED these and ALWAYS WILL even now when I'm a big girl! When I get any chance to go to the city to the polish market, I stock up on these like Y2K people stocked up on water and gasoline. They are so good at any time; not just Christmastime. There are variations; these can be made with various fruit fillings in the middle or glazed with a sugar glaze instead of chocolate. I like the traditional shape of the Katarzyna, but also you can make them round, heart-shaped, or whatever you like.

Blue Ribbon Recipe

Katarzynki is a traditional Polish gingerbread cookie. They're crunchier and thicker than the American-style gingerbread cookie. Honey and a touch of brown sugar are used so the cookies are not super sweet. After they're baked, the cookies are dipped in chocolate which adds a little more sweetness. The fall spices, chocolate coating, and crunchy texture make them perfect to serve with hot cocoa or coffee. This is a wonderful old-fashioned cookie that's easy to make. Get creative when decorating them. We kept some with just the chocolate, added white chocolate to some, and dusted a few with powdered sugar.

Note: Ironically not all Polish gingerbread includes ginger. If you prefer ginger to mace, feel free to swap the spices. Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

a bunch
20 Min
30 Min


  • 2 c
    all-purpose flour
  • 1/2 c
  • 1/4 tsp
    ground cloves
  • 1 tsp
  • 1/4 tsp
    ground mace
  • 1/4 tsp
    cream of tartar
  • 1 tsp
    cocoa powder
  • 1 pinch
    black pepper
  • 1/3 c
  • 1
  • 1 tsp
    baking soda
  • ·
    flour for dusting

  • 8 oz
    bar of baking chocolate, or 2 cups of chocolate chips
  • 2 Tbsp
    unsalted butter

How to Make Katarzynki - Polish Gingerbread Cookies


  1. Mix all dry ingredients in a bowl. Preheat oven to 350F.
  2. Heat honey in a saucepan until it begins to boil. Turn off heat.
  3. Beat together the egg and sugar until thick.
  4. Pour in honey while mixing until smooth.
  5. Fold dry ingredients into the egg, honey, and sugar mixture; don't over-mix. (Start to fold with a spoon and then fold by hand until just combined.)
  6. Turn out gently on a floured surface. Roll out to 1cm thickness.
  7. Cut into desired shapes.
  8. Bake 12 - 15 minutes until darker color develops.
  9. Set aside and allow to cool before dipping into chocolate.
  10. While cooling, set up a double-boiler system on the stove. (I just use a pot of boiling water and set another small rounded-bottom pot like a mini-wok type thing on top of it). Melt butter and chocolate in the pot. Stir to combine.
  11. Use tongs to dip cookies in.
  12. Set cookies on a wire rack to cool.
  13. Serve with a dusting of powdered sugar if you'd like and a nice tall glass of milk. Yum.

Printable Recipe Card

About Katarzynki - Polish Gingerbread Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Polish
Other Tag: For Kids

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