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Fragrant and tasting of honey are these pryaniki. They are particularly aromatic and spicy sweet. The dough for them is prepared with honey and cinnamon. This makes the honey pryaniki ideal especially for Christmas.
In addition, the Russian gingerbread cookies with honey are easy and quick to make. You can find a detailed honey pryaniki recipe with exact quantities and step-by-step instructions here at the very bottom.
Very aromatic and spicy sweet
Thanks to honey, these pryaniki are very aromatic. Additionally, cinnamon gives them a spicy flavor note and makes them smell even more fragrant. Due to the two ingredients, the honey pryaniki have the typical gingerbread color.
Which honey?
For the pryaniki recipe you can use any kind of honey. But the honey should be high quality, tasty and aromatic. Because the taste of Russian gingerbread cookies depends on this ingredient.
Perfect for Christmas
In Russia, people love pryaniki all year round. They are simply enjoyed with family or friends over a cup of tea. Children take the gingerbread cookies outside and snack on it while playing with others. Sharing is the order of the day here, of course.
But thanks to their fragrance, the honey pryaniki are especially ideal for Advent. Honey and cinnamon are, after all, popular ingredients in a Christmas pastry. For example, they must not be missing in my honey cookies or Dominosteine recipe.
Beautifully packaged pryaniki with honey are very suitable for giving away. Who is not happy about such a delicious homemade gift from the kitchen?
Convert to vegan recipe
By the way, you can easily change this pryaniki recipe to vegan. To do this, replace butter with vegan margarine. Instead of honey, use a vegan honey alternative, maple syrup or agave syrup. These are the only animal products in the recipe that need to be replaced with plant-based ingredients.
With cinnamon or without
Instead of or in addition to cinnamon, you can add other spices to the pryaniki dough. Ginger powder, nutmeg and cardamom go well with it. Or use a ready-made gingerbread spice. For that you can also check out my recipe for spice pryaniki.
You can add more flavor to the gingerbread cookies by kneading lemon or orange zest into the dough.
Alternatively, you can simply omit cinnamon from the recipe. The honey pryaniki taste delicious even without spices.
These honey pryaniki are
- tender,
- fluffy,
- spicy sweet,
- very tasty,
- aromatic,
- easy and quick to make with ordinary ingredients,
- also vegan possible,
- long shelf life,
- perfect with coffee, tea, for snacking in between,
- ideal for Advent days,
- popular pastry of Russian cuisine.
Simple honey pryaniki recipe
The honey pryaniki recipe is quite simple. First, briefly heat the honey-sugar mixture so that the sugar dissolves. Then you stir in the rest of the ingredients and knead everything into a soft dough. Roll out the honey dough, cut out round, thick cookies and bake them.
The sugar syrup is also not difficult to cook. But you’ll need a kitchen thermometer. Because you have to cook the sugar icing to a certain temperature.
How to make honey pryaniki: tips and tricks
- You can omit cinnamon or adjust its amount according to taste.
- The amount of flour given in the recipe below may vary. Therefore, add only enough flour to the honey mixture in batches until you get a very soft, slightly sticky dough.
- Knead the honey dough only briefly until it reaches a homogeneous consistency.
- Do not roll the dough too thin, at least 1 cm thick. The honey pryaniki that are too thin might taste dry.
- Do not bake the honey pryaniki longer than necessary so that they taste fluffy and soft. Check with a toothpick to make sure they are done baking.
- The temperature of the sugar icing, to which it must be cooked, is very important. Therefore, use a kitchen thermometer to measure it.
- You can learn how to make these gingerbread cookies vegan in the blog post up here.
- The Russian gingerbread cookies will stay fresh for a long time. Store them in an airtight container in a place that’s not too warm.
Did you make the honey pryaniki using this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the Russian gingerbread cookies.
Looking for more recipes with honey? Try also:
- Sugar free oatmeal cookies – quick recipe with honey
- Honey cake “Winnie-the-Pooh”: popular homemade Soviet cake
- Medovik cake roll: honey cake roll with sour cream
Honey pryaniki
Equipment
- kitchen thermometer
Ingredients
- 100 g honey
- 130 g sugar
- 60 g butter
- 80 ml water
- approx. 470 g flour
- 7 g baking soda (sodium bicarbonate)
- 1 tsp cinnamon
- 1 pinch of salt
- flour for the work surface
for the sugar icing
- 100 g sugar
- 50 ml water
Instructions
- Put honey, sugar, water, cinnamon and salt in a small saucepan and heat (do not boil!) it over low heat, stirring until the sugar has dissolved.
- Take the honey mixture off the heat, immediately add butter cut into pieces and stir until the butter is melted.
- Mix flour with baking soda, add it in batches to the honey mixture and knead it briefly and briskly to form a very soft, slightly sticky dough.
- Roll out the dough on a floured work surface to a thickness of about 1 cm, cut out round cookies and spread them on a baking tray lined with baking paper.
- Bake the honey pryaniki in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let them cool.
Preparation of the sugar icing
- Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring so that the sugar dissolves before it boils.
- Now let the sugar icing boil over medium heat, without stirring it, until it reaches 110 °C.
Coating the honey pryaniki with the sugar icing
- Put the honey pryaniki in a sealable glass jar, pour the hot sugar icing over them (be careful – very hot!), seal the jar and shake it so that the sugar icing spreads over the pryaniki. You can also take a small glass jar and pour the honey pryaniki and the sugar icing in portions. You must do this quickly, as the icing will thicken quickly as it cools.
- Spread the honey pryaniki in the sugar icing on an oven rack and let them dry.
Notes
- You can omit cinnamon or adjust its amount to taste.
- The specified amount of flour may vary. Therefore, in portions, add only enough flour to the honey mixture until a very soft, slightly sticky dough is formed.
- Knead the honey dough only briefly until it reaches a homogeneous consistency.
- Do not roll out the dough too thin, at least 1 cm thick.
- Do not bake the honey pryaniki longer than necessary. Use a toothpick to check if they are baked.
- The drying time of the honey pryaniki is not included in the preparation time.
- Note the detailed tips and tricks for making the honey pryaniki at the top of the post.