Step into a world of festive Russian traditions with our recipe for Medovye Pryaniki 'Novogodniye,' or New Year's Honey Gingerbread Cookies. These aren't just cookies; they're a symbol of warmth, celebration, and the cozy magic of the holiday season. The secret lies in the 'zavarnoe' (scalded) dough method, which creates a uniquely soft and tender texture that lasts for weeks. Infused with the deep, robust flavor of buckwheat honey and a delicate blend of winter spices, these pryaniki will fill your kitchen with an irresistible aroma. Decorating them with royal icing is a cherished activity, turning each cookie into a small, edible work of art. Let's bake some holiday memories together!
'Novogodniye' Honey Gingerbread Cookies.
Ingredients for the 'Novogodniye' Honey Gingerbread Dough
- 300 g of flour
- 10 g of dark molasses
- 200 g of granulated sugar
- 60 g of buckwheat honey
- 40 g of butter
- 1 egg
- 0.5 teaspoon of baking soda
- 0.5 teaspoon of baking powder
- 70 ml of water
- ginger, cloves, allspice, cinnamon
- a pinch of fine salt
Ingredients for the Icing
- 150 g of powdered sugar
- 1 egg white
- 1 teaspoon of lemon juice
How to Make 'Novogodniye' Honey Gingerbread Cookies
Adding ground spices to the flour.
Heating the syrup to a boil, simmering for 3-4 minutes.
Pouring dark molasses and buckwheat honey into the hot syrup.
Measure and sift the wheat flour. Grind a few allspice berries and 2-3 cloves in a mortar or coffee grinder. Add about half a teaspoon of ground ginger and the same amount of cinnamon to the flour, then add the freshly ground spices and mix everything well.
Pour the granulated sugar into a saucepan with a thick bottom. Add the water. Heat the syrup to a boil, simmer for 3-4 minutes, skimming off any foam.
Pour the dark molasses, buckwheat honey into the hot syrup, add the butter, and mix everything well.
Immediately adding wheat flour and kneading the dough.
Whisking a medium chicken egg with baking powder and baking soda.
Quickly mixing the cooled dough with the whisked egg.
Immediately add the wheat flour and knead the dough. At this stage, the process is similar to making choux pastry.
Separately, whisk a medium chicken egg with baking powder and baking soda.
Cool the choux-style dough completely, as leavening agents should not be added to warm dough. Quickly mix the cooled dough with the whisked egg; it is now ready to use. It’s best not to store the gingerbread dough, as it can form a crust when exposed to air.
Dividing the dough into pieces weighing 40-50 g each.
Generously flour your work surface. Divide the dough into pieces weighing 40-50 g each. Dust the pieces with flour, roll them into balls, and slightly flatten them.
Placing the gingerbread cookies on paper, spaced apart.
Placing the gingerbread cookies in a preheated oven for 12 minutes.
Immediately removing the gingerbread cookies from the paper and placing them on a rack.
Line a baking sheet with parchment paper. Place the pryaniki (traditional Russian honey-spice cookies) on the paper, leaving space between them as they will expand during baking.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the pryaniki in the preheated oven for 12 minutes.
Immediately remove the pryaniki from the paper and place them on a wire rack to cool. If you leave them on the paper, it might stick.
Placing the decorated gingerbread cookies on a rack and leaving them for 24 hours for the icing to set.
Prepare the icing for decoration, commonly known as royal icing. Whisk the egg white in a bowl and strain it through a sieve. Sift the powdered sugar. Add the powdered sugar to the egg white in small portions. Mix until a thick piping paste forms, then add the lemon juice. Fill a piping bag with a narrow tip with the icing. Draw snowflakes on the cooled pryaniki. Place the decorated gingerbread cookies on a wire rack and leave them for 24 hours for the icing to set completely.
Now that your beautiful New Year's pryaniki are ready, it's time to enjoy the fruits of your labor! These honey gingerbread cookies are wonderful with a cup of hot tea or spiced mulled wine. Store them in an airtight container, and they will stay soft and flavorful for several weeks—if they last that long! They also make a heartfelt, delicious homemade gift for friends and family. Wrap them in festive packaging to share a taste of authentic holiday tradition. We hope this recipe brings joy and a touch of Russian winter magic to your home. Happy baking and happy holidays!
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