Pryaniki (Belarusian Honey Cookies)
Pryaniki are traditional Belarusian spiced honey cookies, known for their rich flavor and slightly chewy texture. These cookies are often flavored with a blend of warm spices and can be enjoyed plain or with a simple glaze.
🧂 Ingredients
- 2 cups All-purpose flour
- 0.5 cup Buckwheat flour
- 0.5 cup Honey(preferably dark, floral variety)
- 0.5 cup Dark brown sugar(packed)
- 0.25 cup Unsalted butter(softened)
- 1 Large egg
- 0.25 cup Whole milk
- 1 tsp Baking soda
- 0.5 tsp Fine sea salt
- 1.5 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Ground cardamom
- 0.25 tsp Ground cloves
- 0.25 tsp Ground nutmeg
- 0.5 tsp Orange zest(finely grated)
- 1 tsp Pure vanilla extract
- 0.5 cup Toasted walnuts(finely chopped (optional))
- 1 cup Powdered sugar(for glaze)
- 2 tbsp Fresh lemon juice(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
💡 Tip: Ensure baking sheets are evenly lined for consistent baking. - 2
In a medium saucepan over low heat, combine honey, brown sugar, and butter. Stir until smooth and sugar is dissolved. Remove from heat and let cool for 10 minutes.
💡 Tip: Cooling the mixture prevents the egg from scrambling when added. - 3
In a large bowl, whisk together all-purpose flour, buckwheat flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
💡 Tip: Ensures spices are evenly distributed throughout the dough. - 4
Whisk cooled honey mixture with egg, milk, orange zest, and vanilla extract until fully incorporated.
💡 Tip: Make sure the honey mixture is not too hot before adding the egg. - 5
Pour wet ingredients into the dry ingredients and stir until a soft, sticky dough forms. Fold in optional walnuts.
💡 Tip: Do not overmix the dough. - 6
Cover dough with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
💡 Tip: Chilling the dough prevents it from spreading too much during baking. - 7
With lightly floured hands, scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets. Gently flatten each ball to about 1/2-inch thickness.
💡 Tip: Uniform size ensures even baking. - 8
Bake for 10-12 minutes, or until puffed and just set but not browned.
💡 Tip: Bake time may vary; watch cookies closely to prevent overbaking. - 9
Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tip: Allowing cookies to cool on the sheet prevents them from breaking. - 10
For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Drizzle or dip cooled cookies into the glaze. Let the glaze set for at least 30 minutes.
💡 Tip: Ensure cookies are completely cool before glazing.
💡 Pro Tips
- ✓For a richer flavor, use a dark, robust honey.
- ✓If the dough is too sticky to handle, lightly flour your hands or the work surface.
- ✓Pryaniki can be stored in an airtight container at room temperature for up to a week.
🔄 Variations
- Add a pinch of allspice or black pepper to the spice blend for extra warmth.
- Incorporate dried fruits like cranberries or raisins into the dough.
- Experiment with different nuts like pecans or almonds.