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The milk korzhiki taste fluffy in the middle and have a crispy edge. They are crumbly, tender and incredibly tasty. Anyone who grew up in the Soviet Union will be familiar with these large milk cookies. You can easily make them at home. You can find a detailed milk korzhiki recipe with the exact quantities and step-by-step instructions below.
Popular large cookies of the Soviet era
The milk korzhiki were very popular in the Soviet Union, alongside the sugar tongues, shortbread rings with peanuts, sochniki, Krakow slices and sweet sour cream flatbread. You could buy them in every school canteen, cafeteria and bakery. At that time, the milk cookies cost 8 kopecks.
How to serve and store milk korzhiki?
The Soviet milk cookies taste delicious both immediately after baking, when they have cooled slightly, and over the next days. On the day of preparation, they have a crispy edge and a soft, fluffy center. Over the next few days, they become firmer on the inside and even more delicious.
The milk korzhiki are delicious with a glass of cold (plant) milk, just like the Scottish shortbread, the goose feet cookies or the piroshki with apricots. You can also enjoy them with a cup of coffee or tea. They are also perfect for snacking between meals.
Store the leftover milk korzhiki in an airtight container at room temperature. They stay fresh and tasty for quite a long time, just like the Farmer’s cheese pryaniki, beer cake, piroshki with apple jam, Sochi pie or the raisin muffin “Stolichny”.
Which shape?
In the Soviet Union, the classic milk korzhiki had a round shape with a wavy edge, similar to the shortbread korzhiki with jam. They were about 8 – 10 cm in diameter and therefore much larger than ordinary cookies, for example the coconut cookies.
Of course, you can shape the Soviet milk cookies differently. For example, make them round with a flat edge. In this case, a large drinking glass is suitable for cutting them out.
You can also make the large milk cookies rectangular, like the tvorog korzhiki, or triangular, like the sour cream korzhiki. Roll out the korzhiki dough and cut as desired.
These milk cookies are
- crumbly,
- crispy tender,
- airy,
- light,
- fluffy,
- moderately sweet,
- heavenly delicious,
- aromatic,
- large,
- quick and easy to make with common ingredients,
- ideal for dessert after a meal or for snacking between meals,
- popular sweet pastry of the Soviet era.
How to make milk korzhiki: tips and tricks
- Only heat the milk syrup and do not bring it to the boil, otherwise the milk could curdle.
- You can cool the milk syrup over ice water so that you can process it quickly.
- The amount of flour specified in the recipe may vary. Only add as much flour to the butter milk mixture in batches until you have a very soft, non-sticky dough. It must not become too firm.
- Do not knead the dough for too long, but only briefly, until the consistency is just homogeneous enough. Otherwise the milk cookies could later taste dry, firm and not crumbly.
- To cut out the milk korzhiki, you will need a larger round, corrugated cookie cutter. It should be around 8 – 10 cm in diameter. Alternatively, you can make large round cookies without a wavy edge.
Did you make the milk korzhiki using this recipe? I look forward to your result, your star rating and your comment below on how you liked the Soviet milk cookies.
Try this popular sweet pastry from the Soviet era too:
- “Lakomka” or Nevsky cake – Soviet yeast cake recipe
- Choux pastry rings with curd – Russian curd rings with French background
- Russian almond cookies – Soviet recipe with 4 ingredients
Milk korzhiki
Equipment
- approx. Ø 10 cm round wavy cookie cutter
Ingredients
- 80 ml milk
- 100 g butter room warm
- 200 g sugar
- 1/2 egg room warm
- approx. 420 g flour
- 12 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for coating
- 1/2 egg
Instructions
- Put milk, sugar and salt in a small saucepan with a thick base and heat (do not boil!) slowly while stirring until the sugar has dissolved.
- Remove the milk syrup from the heat and leave to cool to room temperature, stirring occasionally.
- Whisk an egg and divide it into two equal portions.
- Beat softened butter for about 5 minutes until creamy and fluffy.
- Add vanilla and the half of the egg and beat to a homogeneous mixture.
- Add the milk syrup in batches and beat briefly each time to form a homogeneous mixture.
- Mix flour with baking powder, add it to the butter milk mixture in batches and knead briefly and quickly to form a soft, non-sticky dough.
- Roll out the dough to a thickness of approx. 7 - 8 mm on a floured work surface.
- Cut out large cookies from the dough using an approx. Ø 10 cm round, corrugated cookie cutter and place them well apart on a baking sheet lined with baking paper.
- Brush the milk korzhiki with the second half of the egg and bake in a preheated oven at 392 °F (200 °C) for approx. 10 minutes until lightly golden brown.
- In the meantime, roll out the leftover dough and cut out large cookies.
- Spread them out on a second baking sheet lined with baking paper, brush them with the egg and bake them in the same way as the first milk korzhiki.
Notes
- Only heat the milk syrup and do not bring it to the boil, otherwise the milk could curdle.
- You can cool the milk syrup over ice water so that you can process it quickly.
- The amount of flour specified may vary. Only add as much flour to the butter milk mixture in batches until you have a very soft, non-sticky dough. It must not become too firm.
- Do not knead the dough for too long, but only briefly, until the consistency is just homogeneous enough. Otherwise the milk cookies could later taste dry, firm and not crumbly.
- See the detailed tips and tricks for making the milk korzhiki at the top of the article.
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