Pryaniki (Russian Honey Spice Cookies)

Pryaniki are traditional Russian honey spice cookies, and they've been baked for centuries. Soft, cakey and slightly chewy, they're full of honey, cinnamon, ginger and cloves, and covered in a thin white sugar glaze that sets into a delicate crackly shell. In Russia and the Baltics they're served with tea all winter long, packed into gift boxes at Christmas, and sold by the bagful at every market.

If you love gingerbread but want something softer and more honey-forward, you're going to love these.

Why you'll love pryaniki

• Soft, cakey and chewy, not crunchy like gingerbread cookies.
• Real honey flavour with warm winter spices.
• The signature white glaze, thin, crackly and pretty.
• They keep for weeks and get softer and tastier over time.

Ingredients (makes about 30 cookies)

For the cookies

• 1/2 cup (170 g) honey
• 1/2 cup (100 g) granulated sugar
• 4 tbsp (57 g) unsalted butter
• 1 large egg, at room temperature
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 2 1/2 cups (315 g) all-purpose flour, plus extra as needed

For the glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp hot water
• 1/2 tsp lemon juice

Instructions

1. Warm the honey base. In a saucepan, gently heat the honey, sugar and butter over low heat, stirring, until the butter melts and the sugar dissolves. Don't let it boil. Cool until just warm.
2. Add the egg and spices. Whisk in the egg, baking soda and all the spices.
3. Add the flour. Stir in the flour gradually until you have a soft, slightly sticky dough. Add a little more flour if it's too sticky to handle.
4. Rest the dough, covered, for 30 minutes.
5. Preheat the oven to 350°F (175°C) and line baking trays.
6. Shape. Roll the dough into 1-inch (2.5 cm) balls and flatten them very slightly. Place 2 inches apart.
7. Bake for 10–12 minutes, until puffed and just firm to the touch. Don't overbake.
8. Glaze while warm. Whisk the powdered sugar, hot water and lemon juice into a thin glaze. Dip the warm cookies, or brush them all over, and leave them on a rack until the glaze sets white and crackly.

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Alla's tips

• Don't boil the honey. Gentle heat keeps the cookies soft and the flavour sweet, not bitter.
• Glaze while warm. The heat sets the glaze into that classic thin, white, crackly shell.
• Keep the glaze thin. A thick glaze stays sticky and won't crack.
• Don't overbake. Pryaniki should stay soft; they firm up as they cool.
• Let them rest for a day. Like all honey cookies, they get softer and more flavourful.
• Use a flavourful honey. Buckwheat or wildflower honey gives the most traditional taste.

Variations

• Filled pryaniki: flatten each ball, add 1/2 tsp thick jam or dulce de leche, seal and shape.
• Chocolate pryaniki: replace 1/4 cup flour with cocoa powder.
• Orange: add the zest of 1 orange to the dough.

Storage

Keep in an airtight tin at room temperature for up to 3 weeks. They're perfect for making ahead and gifting.

FAQ

What are pryaniki? They're traditional Russian and Eastern European honey spice cookies, soft and cakey with a thin white glaze.

What's the difference between pryaniki and gingerbread? Pryaniki are softer and more cake-like, with more honey and a thin sugar glaze. Gingerbread cookies are usually crisper and rolled thin.

Why is my glaze sticky? It was too thick, or the cookies were cold when glazed. Thin the glaze with a few drops of hot water and glaze the cookies warm.

Can I freeze pryaniki? Yes. Freeze them glazed, in an airtight container, for up to 3 months.

Can I use a different sweetener instead of honey? Honey is essential for the flavour and texture. Golden syrup will work but tastes different.

Why are my cookies hard? They were overbaked. Pull them out when they're just firm. Storing them in a tin with a slice of apple or bread softens them again.

More honey and Russian treats

• Russian Honey Cake
• Honey Cake with Raspberry (Medovik)
• Russian Caramel Cookies (Oreshki)
• Snowball Cookies (Russian Tea Cakes)

Hugs, Alla xox

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