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Russian Gingerbread Cookies (Pryaniki)
Credit:
Mike Krautter
Recipe Summary
Yield: Makes about 16
Ingredients
Cookies
3 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
3/4 cup honey
1 large egg, room temperature
1/2 cup plum jam
Glaze
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice
Variations
You can skip the glaze and decorate the cookies with a stencil and confectioners’ sugar instead. Place a stencil on surface of cookies, then dust with confectioners’ sugar. Carefully remove stencil; serve.
Gallery
Russian Gingerbread Cookies (Pryaniki)
Credit:
Mike Krautter
Recipe Summary
Yield: Makes about 16
Gallery
Russian Gingerbread Cookies (Pryaniki)
Credit:
Mike Krautter
Russian Gingerbread Cookies (Pryaniki)
Credit:
Mike Krautter
Russian Gingerbread Cookies (Pryaniki)
Recipe Summary
Yield: Makes about 16
Recipe Summary
Yield: Makes about 16
Yield: Makes about 16
Makes about 16
Ingredients
Ingredients
3 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
3/4 cup honey
1 large egg, room temperature
1/2 cup plum jam
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice
Directions
Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
Glaze: Whisk together confectioners’ sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
Variations
You can skip the glaze and decorate the cookies with a stencil and confectioners’ sugar instead. Place a stencil on surface of cookies, then dust with confectioners’ sugar. Carefully remove stencil; serve.
Variations
You can skip the glaze and decorate the cookies with a stencil and confectioners’ sugar instead. Place a stencil on surface of cookies, then dust with confectioners’ sugar. Carefully remove stencil; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Russian Gingerbread Cookies (Pryaniki)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Russian Gingerbread Cookies (Pryaniki)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
