Wykrajce

Wykrajce is a term used in Central European baking to denote the act of cutting dough into shapes with a cutter, and the shapes produced. The word derives from the Polish wykrać, meaning “to cut out,” with the noun-forming suffix -ce, reflecting the result or method rather than a specific tool.

In culinary practice, wykrajce encompasses the use of cookie cutters to section dough that has been rolled to a uniform thickness, typically a few millimeters. Common cutters include stars, hearts, circles, and seasonal motifs, and the technique is applied to doughs such as sugar cookies, shortcrust, and gingerbread. After stamping, the shapes are released and placed on a baking sheet, with leftover scraps re-rolled for additional shapes before baking.

Cultural notes emphasize wykrajce as a family and community activity, often linked to festive occasions. Decorations after baking—such as icing, sprinkles, or royal icing designs—are common, especially during Christmas and Easter markets or gatherings. The practice supports traditions of sharing and exchanging shaped cookies with neighbors and guests.

Variants of the practice exist across regions, including differences in preferred shapes, dough recipes, and decoration styles. In contemporary kitchens, wykrajce can refer to both the cutting process and the resulting dough shapes, and it appears in both home baking traditions and commercial settings that specialize in decorative cookies. See also: cookie cutter, pastry, gingerbread.