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A wicker basket with a doilie holds black and white glazed Pryaniki cookies.
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Pryaniki - Russian Honey Spice Cookies

Pryaniki (pre-ah-nee-kee) is a honey and spice traditional Russian cookie served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze.
Prep Time20 minutes
Cook Time15 minutes
Refrigeration Time6 hours
Total Time6 hours 35 minutes
Course: Cookies
Cuisine: Russian
Keyword: Pryaniki,, Russian Spice Cookie, spice cookie
Servings: 60 cookies
Calories: 90kcal
Author: Helen S Fletcher

Ingredients

Cookies

  • 2 teaspoons instant coffee
  • ¼ cup water
  • ½ cup unsalted butter
  • ½ cup granulated sugar (100 grams)
  • ¾ cup honey
  • 2 teaspoons anise extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ½ teaspoon coarse ground black pepper
  • ¼ teaspoon cloves
  • 1 large egg egg
  • ¾ teaspoon baking soda
  • ½ teaspoon white or cider vinegar
  • ¾ teaspoon baking powder
  • 3 cups all-purpose flour

White Glaze - This will coat about half of the cookies

  • 1 ¾ cups powdered sugar (245 grams)
  • 1 tablespoon light corn syrup
  • 2 - 3 tablespoons water

Chocolate Glaze - This will coat about half of the cookies

  • 1 ½ cups powdered sugar (200 grams)
  • 6 tablespoons cocoa
  • 1 tablespoon light corn syrup
  • ¼ - ⅓ cup water

Instructions

  • In a small saucepan, dissolve the instant coffee in the water. Add the butter, sugar and honey. Heat on medium until the butter is melted.
  • Remove from the heat and whisk in the anise and all of the spices. Cool slightly. Place in the bowl of a mixer.
  • Add the egg and baking powder.
  • Dissolve the baking soda in the vinegar. It will bubble up and fizz. Add it to the ingredients in the mixer.
  • Place the flour on top and beat on low to combine the ingredients, then on medium to mix them completely to make a batter.
  • Place in a container with a lid and refrigerate at lease 6 hours or overnight. The batter must be completely cold to shape.
  • When ready to shape, preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
  • With a #70 disher/scooper or a 1 tablespoon measure, scoop the cookies 4 across and 6 down on a half sheet pan. Roll them between our hands into smooth balls. If using another baking pan, be sure to leave at least 3" beween the cookies. They will at least double in size.
  • Double Pan. Bake for 14 to 16 minutes. Do not overbake or they will become hard. Cool. At this point they can be glazed or held in an airtight container for a week or so before glazing.
  • Another option is to shape the cookies, roll them into balls and freeze them for up to a month before baking and glazing. Thaw them at room temperature and bake as directed.

Glazing the Cookies

  • Sift together the powdered sugar and cocoa or just powdered sugar.
  • Add the corn syrup and the least amount of water. Stir with a spoon - do not whisk or air bubbles can form which will ruin the looks of the finished cookies.
  • Dip the cookies top down into the glaze. Wipe the excess glaze that drips off on the side of the bowl or with your finger. Place, bottom down on parchment paper.
  • Alternatively, place the cookies on a rack and spoon the glaze over the cookies to completely enrobe them. Move them with an offset spatula to parchment lined paper. The glaze will puddle around the bottom of the cookies. That is how it should be.
  • Let them dry until the puddles are hard. It may take up to 48 hours depending upon the temperature of the room. Remove the excess glaze by simply breaking it off.

Notes

These cookies can be made, shaped and frozen for up to a month before baking and finishing.  Just store in an airtight container.  
Sift the powdered sugar or the powdered sugar and cocoa together.  Otherwise tiny bumps may show on the finished glazed cookies.
Be sure to stir the glaze ingredients together.  A whisk can incorporate air which can appear on the finished cookie.
Plan ahead so you allow enough time to let the glaze dry completely.
The cookies can be dipped in the glaze or they can be placed on a cooling rack and the glaze poured or spooned over them.
These cookies need to be aged for a week or so for the spices to meld.
These cookies mail well.
Cardamom is an expensive ingredient. Penzy's has it in tiny amounts. Keep it in the freezer when not using. I keep all of my seeds and expensive spices in the freezer where they will last forever.
Anise extract is a popular European flavoring. It is easily found in the spice department of most grocery stores.
The baking soda dissolved in vinegar is key to this cookie so don't skip it. There will be no taste of it in the cookies. By dissolving the baking soda in the vinegar, it produces carbon dioxide gas (C02), which is evident because of the formation of bubbles in the foaming mixture.
These allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten. This creates less chewy and more tender baked goods.
Corn syrup is used in the glaze to add sheen and help prevent cracking of the glaze. Corn syrup sold to consumers is not the high glucose variety used in commercial products.
 

Nutrition

Serving: 60cookies | Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 26mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 69IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.5mg