Comments on: Polish Gingerbread Cookies (Pierniczki Tradycyjne)

By: Olivia

Olivia — Fri, 17 Mar 2023 15:52:22 +0000

In reply to Sylwia. Hi Sylwia! I'm actually in Canada now and I think it might come down to the type of ingredients we have here. Or perhaps they are often made with whole wheat flour or molasses to give them a darker color.

By: Sylwia

Sylwia — Thu, 16 Mar 2023 10:49:29 +0000

Hi,
i love all the cakes and cookies you are making, i was just wondering why are these cookies white not brown. Is this from different part of Poland? its super interesting.

By: Olivia

Olivia — Sun, 27 Dec 2020 18:07:43 +0000

In reply to Emily. Hi Emily! Yes, they will soften over time with or without the glaze :)

By: Emily

Emily — Sun, 27 Dec 2020 07:48:01 +0000

Can’t wait to try them! Would they still soften up in the container if I didn’t put a glaze on them?

By: Olivia

Olivia — Sun, 10 Dec 2017 20:54:32 +0000

In reply to Ela. Wesolych Swiat Ela!! I hope that you like these. I was happy with how well they turned out!! Be sure to let them sit for a few days. They get better with age! :)

By: Ela

Ela — Sun, 10 Dec 2017 19:55:57 +0000

DZIEKUJE! Can’t wait to make these with my Little Olivia this year!
Wesolych Swiat Bozego Nardodzenia!
Pozdrowienia z Michigan

By: Olivia

Olivia — Tue, 22 Dec 2015 06:50:19 +0000

In reply to Antonet Roajer. Thanks Antonet! :)

By: Antonet Roajer

Antonet Roajer — Tue, 22 Dec 2015 02:07:07 +0000

These cookies look soft and yummy!! An excellent treat for the holiday season.

By: Olivia

Olivia — Thu, 17 Dec 2015 17:49:00 +0000

In reply to janet @ the taste space. Hi Janet! I usually just whisk the egg and scoop out half. It should be about 2 tsp or so :).

By: janet @ the taste space

janet @ the taste space — Thu, 17 Dec 2015 17:42:45 +0000

How do you measure out half an egg? That has always eluded me and I’d love your trick. 🙂