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These large cookies are fluffy, crispy tender, with a sugar crust. They were sold in school cafeterias in the Soviet Union. I’ll show you how to make them at home. You can find a detailed sugar korzhiki recipe with the exact quantities and step-by-step instructions below.
Just like in the Soviet school cafeteria
In the Soviet Union, the sugar korzhiki, along with the sour cream korzhiki, the tvorog korzhiki and the shortcrust korzhiki with jam, were part of the assortment of some school cafeterias. At the time, they were not as famous as the milk korzhiki. Not everyone remembers them now.
The dough for these large cookies was made with just a few common ingredients, a small amount of margarine and no eggs. They were therefore a very inexpensive pastry, similar to the vegetarian onion fritters for an inexpensive meal.
Alternatives for molasses
In the original GOST recipe, the sugar korzhiki were made with molasses, just like the Soviet oatmeal cookies. Invert sugar is a suitable alternative. You can also use honey.
Sugar korzhiki vegan
The sugar korzhiki are very easy to make vegan. Replace the animal butter in the recipe with a plant-based margarine or vegan butter. In this case, honey cannot be used as a substitute for molasses.
Serve and store
The sugar korzhiki taste particularly delicious with a glass of cold (plant-based) milk, similar to the sweet jam pirog. But you can also enjoy them with coffee or tea. They are also ideal for snacking between meals, alongside the gozinaki, the Bird’s milk sweets and the zephyr.
Store the sugar korzhiki at room temperature in a cookie tin box. They stay fresh and delicious for several days. They taste even better the next day than they do straight after baking, similar to the cake “Muraveynik”.
These sugar korzhiki are
- fluffy,
- crispy tender,
- very tasty,
- aromatic,
- egg-free,
- vegan possible,
- quick and easy to make,
- perfect for dessert with a glass of (plant-based) milk,
- long-lasting,
- just like in the Soviet school cafeteria.
How to make sugar korzhiki: tips and tricks
- You can replace molasses with invert sugar or honey.
- Make sure you leave the sugar mixture to cool before adding flour. Otherwise it will absorb more flour than necessary, which could make the korzhiki taste firm and not fluffy.
- The amount of flour specified in the recipe may vary. Add it to the liquid mixture in portions until you have a dough that is no longer mushy but soft.
- Store the korzhiki in a cookie tin box at room temperature. They taste even better the next day.
Did you make the sugar korzhiki using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and tasted.
Try out these other Soviet pastry recipes:
- Zebra cake – Soviet recipe with sour cream
- 9 kopeck buns – popular Soviet vanilla buns
- Homemade bubliki: recipe for popular Soviet bagels
Sugar korzhiki
Equipment
- approx. Ø 10 cm round wavy cookie cutter
Ingredients
- 140 g sugar
- 100 ml boiling water
- 50 g molasses
- 40 g butter room warm
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- approx. 440 g flour
- 13 g baking powder
- flour for the work surface
for sprinkling
- approx. 40 g sugar
Instructions
- Put sugar in a mixing bowl, pour boiling water over it and stir until the sugar dissolves.
- Add molasses, softened butter, vanilla and salt and mix to a homogeneous mixture. Leave to cool to room temperature.
- Mix flour with baking powder, add it in portions to the sugar mixture and knead into a soft dough.
- Roll out the dough on a floured work surface to a thickness of approx. 1 cm, sprinkle with sugar and roll through again to ensure the sugar sticks.
- Cut out large cookies from the dough using an approx. Ø 10 cm wavy cookie cutter and place them well apart on a baking tray lined with baking paper.
- Bake the sugar korzhiki in a preheated oven at 374 °F (190 °C) for approx. 10 minutes.
- Repeat the process with the leftover dough and bake the cookies in the same way.
Notes
- You can replace molasses with invert sugar or honey.
- Make sure you leave the sugar mixture to cool before adding flour. Otherwise it will absorb more flour than necessary, which could make the korzhiki taste firm and not fluffy.
- The amount of flour specified may vary. Add it to the liquid mixture in portions until you have a dough that is no longer mushy but soft.
- Store the korzhiki in a cookie tin box at room temperature. They taste even better the next day.
- See the detailed tips and tricks for making the sugar korzhiki at the top of the article.
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