Czech Christmas Perníčky (Vánoční perníčky)

In the Czech Republic, Perníčky (gingerbread shapes) are a cherished Christmas tradition, filling homes with the warm aroma of spices and the joy of decorating. Bring this tradition to your home with a delicious Czech Perníčky recipe decorated with almonds!

➜ What are Perníčky

These Czech Perníčky (plural) are traditional cookies made with wheat flour, honey, butter, spices, eggs, and sugar. They are glazed with egg and decorated with white icing.

These particular Perníčky are known for being soft right after baking, and the decoration with blanched almonds adds an appealing twist. The gingerbread dough should rest in the fridge for about two days.

In the Czech Republic, Perníčky are baked year-round to celebrate various occasions, often featuring shapes that reflect folk traditions. For example, in early December, St. Nicholas (Mikuláš), devils (čert), and angels (anděl) are popular designs. At Christmas, you will find stars, bells, pigs, and fish, while Easter brings lambs, bunnies, and eggs. The gingerbread house (Perníková chaloupka) is a beloved centerpiece on the Christmas table, showcasing creativity and tradition!

Also check out this older Czech gingerbread cookie recipe!

➜ Notes on ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

White icing:

Decorating with white icing can be tricky for beginners, so feel free to skip it! Instead, you can keep it simple by using almonds for decoration and glazing the gingerbread with beaten egg right after they come out of the oven, as explained later in the recipe.

For the white icing, you will need one egg white and about 10 tablespoons of sifted icing sugar.

➜ Instructions

STEP 1: Make gingerbread spice by grinding cloves, star anise, fennel, anise, and allspice. I use an electric coffee grinder reserved just for spices. Sift the ground spices through a coarse mesh sieve to remove any larger, hard bits. Then, combine it with ground cinnamon, creating a wonderfully aromatic blend!

STEP 2: Melt the butter and honey in a small saucepan over medium heat. Stir in the spice mixture, then set aside.

STEP 3: In a large mixing bowl, combine the flour, baking soda, sugar, and cocoa powder. Pour in the melted mixture of butter, honey, and spices, then add the eggs. Mix with a stand mixer fitted with a dough hook until a sticky dough forms.

Note: Since the dough is quite sticky, I recommend using a kitchen mixer with a hook attachment. You can make it by hand, but expect sticky fingers and use a pastry spatula to scrape off the dough. Whichever method you choose, resist the urge to add more flour—the dough is supposed to be sticky!

STEP 4: Use a pastry spatula to transfer the dough from the bowl into a plastic bag. Seal it, then refrigerate for two days. The dough will firm up and become simple to handle.

STEP 5: Before starting to bake the gingerbread, take the time to roast the almonds. Arrange the blanched almonds on a baking tray and roast them in the oven at 350°F (170°C) for 10 minutes. This simple step enhances their flavor and makes them wonderfully crunchy. It is well worth the effort!

STEP 6: Prepare the glaze by whisking the eggs with a small amount of cocoa. Take care to ensure there are no lumps of cocoa in the mixture. I whisk the eggs and cocoa together by hand using a fork.

STEP 6: Roll out the rested dough on a lightly floured surface to about 1/8 inch (3 mm) thick.

STEP 7: Cut out your desired shapes and place them on a parchment-lined baking sheet.

STEP 8: Press blanched almonds gently onto the Perníčky—they will stick perfectly as they bake.

STEP 9: Bake in a preheated oven at 350°F (170°C) for 8 minutes.

Note: You can tell the Perníčky gingerbread is well baked by gently pressing its surface—it should feel soft but not leave a dent.

STEP 10: Brush the gingerbread immediately after baking, while it is still hot, with a mixture of beaten egg with cocoa powder.

STEP 11: To make the egg white icing for decorating, start by sifting the icing sugar to ensure it is smooth and fine. Add the egg white, then beat with a hand-held mixer fitted with a whisk attachment on high speed until the icing is thick and glossy. Transfer the mixture to a piping bag with the tip cut off, and decorate the gingerbread cookies as you like!

NOTE: Decorating Perníčky with egg white icing can be tricky for beginners, as it requires a steady hand and patience. For a simpler option, decorate with just almonds—they are elegant and festive on their own! If you still want to use icing, even a few white dots and lines can create beautiful Christmas designs.

➜ Storage

Once the icing on the gingerbread cookies has set, place them in a paper box lined with foil. Cover with a lid and store them in a cool, dark place.

TIP: Use these Perníčky to decorate your Christmas tree! Simply insert an S-shaped hook into each one and hang them up. They not only look lovely but also fill your home with a delightful aroma.

➜ Note on Perníčky Softness

• Many people want gingerbread that is soft straight from the oven (perníčky hned měkké), without the need to rest. This recipe offers that, but only if you bake them correctly. If you overbake and they come out crispy, they will remain hard. Tricks like placing a sliced apple in the storage box can help, but only slightly.
• Keep a close eye on the baking Perníčky. When they puff up, round out, and feel slightly firm, gently press one—if no dent remains and it lifts easily, they are done, even if they sag a little. Just 8 minutes in the oven are fine! They will firm up as they cool. Do not expect much browning; the bottoms will turn slightly pink where they touch the baking sheet. The glaze applied after baking will create a glossy finish!