Gingerbread Honey Cookies "Pryaniki"
Soft, spiced Russian honey cookies with a thin honey glaze — pryaniki, the printed honey-cakes sold at every winter fair for centuries. Fragrant with honey and warm spice, tender inside.
Why you'll love this recipe
- An old world recipe, made the way it always was
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 20
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/2 cup (170 g) raw honey
- 1/3 cup (75 g) butter
- 1 egg
- 2 1/2 cups (300 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg
- Zest of 1 orange, pinch salt
- 3 tbsp honey warmed with 1 tbsp hot water
What goes into Gingerbread Honey Cookies "Pryaniki"
This one comes together in two parts, each doing its own job:
- Cookies. Built from 1/2 cup (170 g) raw honey and a few others.
- Honey glaze. Built from 3 tbsp honey warmed with 1 tbsp hot water.
How to make it
Warm honey and butter until melted; cool slightly, then whisk in the egg.
Combine flour, baking soda, spices, orange zest and salt; stir into the wet to a soft dough. Chill 30 minutes.
Preheat oven to 350°F (175°C). Line trays.
Roll dough into 20 balls (or roll out and cut shapes); place on trays.
Bake 10–12 minutes until puffed and just set. While warm, brush with the honey glaze for a shine.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Gingerbread Honey Cookies "Pryaniki" really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Gingerbread Honey Cookies "Pryaniki" keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Gingerbread Honey Cookies "Pryaniki" make?
This makes enough for 20. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Gingerbread Honey Cookies "Pryaniki"
Soft, spiced Russian honey cookies with a thin honey glaze — pryaniki, the printed honey-cakes sold at every winter fair for centuries. Fragrant with honey and warm spice, tender…
Ingredients
- 1/2 cup (170 g) raw honey
- 1/3 cup (75 g) butter
- 1 egg
- 2 1/2 cups (300 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg
- Zest of 1 orange, pinch salt
- 3 tbsp honey warmed with 1 tbsp hot water
Instructions
- Warm honey and butter until melted; cool slightly, then whisk in the egg.
- Combine flour, baking soda, spices, orange zest and salt; stir into the wet to a soft dough. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Line trays.
- Roll dough into 20 balls (or roll out and cut shapes); place on trays.
- Bake 10–12 minutes until puffed and just set. While warm, brush with the honey glaze for a shine.
