Pieguski – Polish Freckle Cookies with Walnuts, Raisins & Chocolate

Pieguski are charming little Polish cookies studded with chocolate, nuts, and raisins—each “freckle” adding bursts of flavor to a buttery, crumbly dough. Lightly sweet and crisp around the edges, yet tender inside, these cookies are perfect for snacking, tea time, or packing for lunchboxes.

Traditionally, pieguski are simple, rustic cookies that highlight the combination of textures and flavors rather than elaborate decoration. In this version, walnuts add crunch, raisins add chewiness, and chocolate chunks create little pockets of indulgence, making every bite satisfying and nostalgic. Easy to make and perfect for sharing, pieguski are a beloved classic in Polish home baking.

Ingredients (Yield: about 20-30 cookies)

- 200g cake flour

- 120g unsalted butter

- 70g sugar

- 1 egg

- 2g baking powder

- 50g walnuts

- 50g raisins

- 80g chocolate chips / chunks

Instructions

1. Preheat the oven to 180°C (top & bottom heat). Line two baking trays with parchment paper.

2. Roughly chop the hazelnuts and raisins. Chop the milk chocolate into small chunks. Set aside

3. In a large bowl, beat the butter with the sugar until smooth and creamy. This should take about 2 minutes.

4. Add the egg and mix just until combined.

5. Sift the flour and baking powder into the butter mixture and mix again until a smooth dough forms. Do not overmix.

6. Gently fold in the walnuts, raisins, and the chocolate chunks.

7. Scoop portions of dough about the size of a walnut and place them on the baking trays, leaving space between each cookie.

8. Lightly flatten each one and press a few reserved chocolate pieces on top.

9. Bake for about 15 minutes, until lightly golden around the edges.

10. Remove the cookies from the oven. After a few minutes, transfer them to a wire rack to cool completely.

Notes

- These cookies are crisp and crumbly, similar to shortbread.

- They store well in an airtight container for several days.

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Almond Snowball Cookies

These delicate almond butter cookies are a true melt-in-your-mouth treat. Made with simple ingredients and no eggs, they have a tender, crumbly texture and a gentle nutty flavor from almond powder. Once baked, the cookies are rolled twice in powdered sugar, creating a soft, snowy coating that makes them look as beautiful as they taste.

They’re perfect for holidays, afternoon coffee, or whenever you crave something sweet but not overly rich. The dough is easy to prepare, can be made ahead of time, and freezes well—making these cookies just as practical as they are elegant. One batch yields about 36 small cookies, ideal for sharing (or keeping a few hidden for yourself).

Ingredients (Yield: about 36 cookies)

- 225g butter, unsalted

- 90g sugar

- 240g cake flour

- 50g almond powder

For Coating

- 150g sugar powder

Instructions

1. Preparing the Dough:

- In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.

- Add the confectioners’ sugar and beat on medium-high speed until light and well combined. Scrape down the bowl as needed.

- Reduce the mixer speed to low and gradually add the flour and almond powder. Once all the flour is added, increase to high speed and beat until the dough comes together.

- Cover the dough and refrigerate for at least 30 minutes (up to 3 days).

2. Baking

- Preheat the oven to 180°C. Line baking trays with parchment paper.

- Scoop or roll 20 g of dough per cookie and roll into balls. Place them on the tray with space between each cookie.

- Bake for 15 minutes, until the bottoms are lightly golden and the tops are just barely colored.

3. Coating

- Let the cookies cool on the baking tray for 5 minutes.

- Gently roll the warm cookies in confectioners’ sugar and transfer to a wire rack.

- Once completely cooled, roll the cookies in confectioners’ sugar again for a full snowball finish.

4. Storage

- Store covered at room temperature for up to 7 days.

- Baked cookies or unbaked dough balls can be frozen for up to 3 months 

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Lemon Cheesecake Mooncakes (Baked)

These mooncakes are a creative twist on the classic baked style. The crust is made with flour, honey, and lemon zest, forming a fragrant and slightly crisp shell. Inside is a rich, creamy lemon cheesecake filling—first baked on its own, then wrapped in dough and pressed into mooncake molds. After baking, the crust turns golden brown while the cheesecake center stays smooth and tangy. These mooncakes combine the buttery richness of cheesecake with the familiar look of traditional baked mooncakes, making them a refreshing, modern dessert.

Ingredients (Yield: 12 mooncakes (each ~20 g crust + 30 g filling))

Mooncake Dough:

- 150 g all-purpose flour

- 80 g honey

- 30 g neutral oil (e.g., sunflower or canola)

- Zest of 1 lemon (optional)

Cheesecake Filling:

- 250 g cream cheese, at room temperature

- 2 eggs

- 30 g sugar

- lemon juice (to taste)

- Zest of 1 lemon

For Finishing:

- 1 egg yolk (for egg wash)

- Flour or cornstarch (for dusting molds)

Instructions

1. Prepare the Cheesecake Filling

- In a bowl, beat cream cheese with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Stir in lemon juice and zest.

- Pour mixture into a greased or parchment-lined 6-inch square pan.

- Bake at 180°C (390°F) for 20-25 minutes, until just set.

- Cool completely, then cut into 12 equal pieces (about 30 g each). Chill to firm up if needed.

2. Prepare the Mooncake Crust

- In a mixing bowl, combine flour, honey, oil, and lemon zest.

- Knead until a smooth dough forms.

- Divide into 12 equal pieces (about 20 g each).

3. Assemble the Mooncakes

- Flatten one dough portion into a disc.

- Place a piece of cheesecake filling in the center.

- Wrap the dough around the filling, sealing edges completely.

- Roll gently into a ball.

- Dust a mooncake mold with flour or cornstarch.

- Place the filled ball inside the mold and press gently to shape.

4. Bake the Mooncakes

- Preheat oven to 190°C (375°F).

- Place shaped mooncakes on a lined baking tray.

- Bake for 5 minutes.

- Remove from oven, brush lightly with egg wash.

- Reduce oven temperature to 170°C (340°F) and bake for an additional 20–25 minutes, or until golden brown.

5. Storage

- Allow mooncakes to cool completely.

- Store in an airtight container in the refrigerator for up to 2 weeks.

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Sago Mooncakes with Red Bean Filling (Steamed)

These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.

Ingredients (Yield: 10 pieces (each 30 g dough + 15 g filling))

Outer Layer (Dough):

- 160 g sago pearls

- 10 g sugar

- 150 g warm water

Filling:

- 150 g red bean paste

Instructions

1. Prepare the dough and Filling:

- In a bowl, combine the sago pearls, sugar, and warm water.

- Mix well and let the mixture rest for 20 minutes to soften.

- Knead until the sago forms a smooth and pliable dough.

- Portion the dough and filling

- Divide the dough into 10 equal pieces (about 30 g each).

- Divide the red bean paste into 10 balls (about 15 g each).

2. Assemble the mooncakes

- Flatten one piece of dough into a disc.

- Place a red bean ball in the center.

- Wrap the dough around the filling, sealing it completely.

- Roll gently into a smooth ball.

- Press into a mooncake mold to form the traditional shape.

3. Steam the mooncakes

- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.

- Steam over medium heat for 30 minutes.

4. Serve

- Allow the mooncakes to cool slightly before removing from the mold.

- Enjoy warm or at room temperature.

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Red Bean Paste Filled Flaky Matcha Mooncakes

Flaky mooncakes are a type of Chinese pastry known for their delicate, multi-layered crust that crumbles beautifully when bitten into. The flaky texture is achieved by incorporating lard or shortening into the dough (or oil as in my version), creating thin, crisp layers. These mooncakes are often filled with sweet or savory ingredients, such as red bean paste, lotus seed paste, or minced meat. The contrast between the light, crisp pastry and the rich, flavorful fillings makes flaky mooncakes a beloved treat during the Mid-Autumn Festival and other festive occasions.

I personally prefer Hong Kong Style Mooncakes, which I have also prepared before with a non-traditional filling—cheesecake. 

Ingredients (15 Mooncakes)

Water Dough:

- 85g all-purpose flour 

- 10g icing sugar

- 30g cooking oil

- 35g water 

- Pinch of salt

Oil Dough:

- 90g all-purpose flour

- 40g cooking oil 

- 3g matcha powder 

Filling:

- 225g sweet red bean paste

Instructions

1. Prepare the Filling:

- Portion red bean paste into 15 equal parts and roll into balls.

2. Make the Water Dough:

- Place all ingredients for the water dough in a mixing bowl, except for the water.

- Start with half the amount of water first. Gradually add more as needed to knead into a soft, non-sticky dough.

- Cover and let it rest for 30 minutes.

3. Make the Oil Dough:

- Mix the oil and flour in a small mixing bowl and knead into a smooth, non-sticky dough.

- Cover and set aside for 30 minutes.

4. Rolling and Wrapping:

- Flatten the water dough into a disc.

- Place the oil dough ball in the middle and wrap the water dough around it.

- Cover and let it rest for 15 minutes.

- Use a rolling pin to roll the dough into a rectangle, about 30 x 40 cm.

- Fold 1/3 from the left, then another 1/3 from the right, keeping the edges as rectangular as possible.

- Roll it out again into a rectangle, about 30 x 40 cm.

- Roll it up tightly from the side near you into a Swiss roll.

- Divide the dough into equal pieces. Cover tightly with cling wrap and let it rest for another 30 minutes.

5. Shaping:

- Take one piece of dough, flatten it in the middle, and gather the two sides up to meet. Flatten with your palm.

- Use a rolling pin to roll it out into a disc, slightly thicker in the middle.

- Place a ball of red bean paste in the middle.

- Wrap the dough around the filling, pinch to seal, and place seam side down. 

- Repeat with the remaining dough and filling. 

- Place on a baking sheet lined with parchment paper.

6. Baking:

- Bake in the preheated oven at 190 degrees Celsius for 25 minutes.

- Remove from the oven and let them cool completely on a rack.

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Red Bean Paste Chocolate Chip Cookies

Because I still had some red bean paste leftover in the freezer, I had to find a way to use it up. I have searched for some cookies cakes ideas, but not much could be found. I have seen one red bean paste crinkle cookies recipe and adjusted it to make it into chocolate chip red bean paste cookies instead. The flavour of red bean paste isn't strong, maybe you won't even notice it inside. Cookies are moist, but as everything else best eaten fresh, The longer kep, the crunchier they will get. Recipe is simple and doesn't make much time to make, except for the chilling dough time.

Since Lunar New Year was approaching, I decided to prepare cookies as gifts for my husband's family, thinking they would appreciate the Asian flavor. To my surprise, nobody noticed the red bean paste inside and they thought they were regular chocolate chip cookies. You can bake them for a shorter time to achieve a more fudgy interior.

Ingredients

- 1 egg

- 80g sugar

- 140g red bean paste

- 230g flour

- 5g baking powder

- 80ml oil

- 150g chocolate chips

Instructions

1. Preparing the Cookie Dough:

   - In a mixing bowl, combine the egg and sugar until the sugar is dissolved.

   - Add the oil and red bean paste to the mixture and mix until well combined.

   - Sift the flour and baking powder into the wet mixture and fold gently until just combined. Avoid overmixing the dough.

   - Stir in the chocolate chips until evenly distributed throughout the dough.

   - Cover the cookie dough and let it chill in the refrigerator for at least 4 hours or overnight for best results.

2. Shaping the Cookies:

   - Preheat the oven to 170°C (340°F).

   - Scoop about 20 grams of the chilled cookie dough and roll it into a round ball.

   - Place the dough balls on a lined baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to crisp and the center is still soft.

   - Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. They will firm up as they cool.

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White Sesame Coated Cookies

While searching for Asian cooking ideas to gift to my husband's family, I came across sesame cookies multiple times. I noticed that the original recipe called for lard, but many variations now use oil. Personally, I find these cookies to be somewhat lacking in flavor, but taste preferences vary. I believe using butter instead of oil could make them richer in flavor.

Ingredients

- 2 eggs

- 230g low-gluten flour

- 60g fine sugar

- 60g oil

- 4g baking powder

- Sesame seeds (for coating)

Instructions

1. Prepare the Dough:

   - In a mixing bowl, combine the eggs, fine sugar, salt, and oil. Stir until the sugar has melted.

   - Sift in the baking powder and low-gluten flour. Mix until a dough forms.

   - Place the dough in the refrigerator for at least 2 hours to chill.

2. Shape and Coat: 

   - Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).

   - Divide the chilled dough into 15-20g portions. Roll each portion into a ball.

   - Roll each dough ball in sesame seeds to coat the surface evenly.

3. Baking:

   - Place the coated dough balls on a baking sheet lined with parchment paper, leaving some space between each one.

   - Bake in the preheated oven for 15 minutes or until golden brown.

   - Remove from the oven and let the sesame seed cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Chocolate Crinkle Cookies

Chocolate crinkle cookies are rich, decadent treats with a delightful crackled appearance. These cookies are characterized by their soft and fudgy texture, encased in a coating of powdered sugar that creates a striking contrast against the dark chocolate dough. The cookies have a deep cocoa flavor with hints of sweetness, making them irresistible to chocolate lovers. As they bake, the dough spreads and cracks, resulting in a beautifully crinkled surface that adds to their visual appeal. Chocolate crinkle cookies are perfect for satisfying sweet cravings and are often enjoyed during the holiday season or as a special indulgence year-round.

Ingredients

- 2 eggs

- 70g oil

- 100g brown sugar

- 40g white sugar

- 50g cocoa powder

- 100g cornstarch

- 50g flour

- 8g baking powder

- Cornstarch (for coating)

- Icing sugar (for coating)

Instructions

1. Mixing the Dough:

   - In a mixing bowl, combine eggs, oil, brown sugar, and white sugar. Mix until well combined.

   - Sift in cocoa powder, cornstarch, flour, and baking powder to the wet mixture.

   - Mix until a smooth dough forms.

   - Cover the dough and place it in the fridge for at least 2-3 hours to chill.

2. Preparation for Baking:

   - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   - Prepare two shallow bowls: one with cornstarch and one with icing sugar.

3. Shaping and Coating:

   - Scoop out small portions of the chilled dough and roll them into balls.

   - Coat each dough ball first in cornstarch, shaking off any excess, then in icing sugar, ensuring they are evenly coated. The cornstarch helps absorb moisture, while the icing sugar creates the crinkle effect during baking.

4. Baking:

   - Place the coated dough balls on the prepared baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for about 8-10 minutes, or until the cookies have spread and developed a crinkled appearance.

   - Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious chocolate crinkle cookies!

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Chocolate Chip Cookies

Chocolate chip cookies are classic American treats loved for their soft and chewy texture and delicious blend of sweet chocolate and buttery dough. Made with simple ingredients like butter, sugar, flour, and chocolate chips, these cookies are easy to whip up and perfect for any occasion. Enjoy them fresh out of the oven with a glass of milk for a comforting and satisfying treat.

Ingredients (30 Cookies)

- 1 egg

- 100g brown sugar

- 50g white sugar

- 70g oil

- 20g cold water

- 200g flour

- 20g cornstarch

- 8g baking powder

- 150g chocolate chips

Instructions

1. Preparing the Dough:

   - In a mixing bowl, combine the egg, brown sugar, white sugar, oil, and water. Mix until well combined.

   - Sift in the flour, cornstarch, and baking powder to the wet mixture.

   - Mix until a smooth dough forms.

   - Fold in the chocolate chips until evenly distributed throughout the dough.

2. Chilling the Dough:

   - Cover the dough and place it in the fridge for at least 2 hours to chill. Chilling the dough helps prevent spreading during baking and enhances the flavor.

3. Baking:

   - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   - Scoop out portions of the chilled dough and place them on the prepared baking sheet, leaving some space between each cookie.

   - Bake in the preheated oven for about 8-10 minutes, or until the cookies are set around the edges but still soft in the center. The cookies will continue to firm up as they cool.

   - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

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