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Soft and chewy glazed pryaniki on small plate with a cup of coffee.

Russian Pryaniki Recipe

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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 50 minutes
  • Yield: 32
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: Russian



  • 1 cup (200 grams) granulated sugar
  • ½ cup (120 ml) water
  • 1 tablespoon light corn syrup (optional)
  • ½ cup (170 grams) honey
  • 6 tablespoons (85 grams) unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 large egg
  • ½ tablespoon baking powder
  • 2 ¾ cups (345 grams) all purpose flour, spooned and leveled*


  • 1 cup (120 grams) powdered sugar
  • ¼ teaspoon kosher salt
  • 23 tablespoons milk
  • 1.5 teaspoons vanilla extract



  1. Add the sugar, water and corn syrup (if using) to a heavy-bottomed saucepan and place on the stove over medium heat. Make sure the honey and butter are measured and ready to go. You’ll need to work quickly in the next steps.
  2. Stir the mixture until the sugar is mostly dissolved and evenly distributed. Once the sugar is dissolved and the mixture begins to boil, avoid stirring, as this can cause the mixture to crystallize. Decrease the heat if necessary and swirl the pan occasionally if needed.
  3. When the mixture turns a deep amber, remove from heat. Add the butter and stir vigorously. Be very careful, as the caramel will bubble!
  4. Stir in the honey until incorporated and then pour into a heatproof bowl. Let cool for 20-30 minutes or until the bowl is just slightly warm to the touch.
  5. Stir in the cinnamon, ginger, nutmeg and salt.
  6. Add the egg and mix until combined.
  7. Stir in the baking powder.
  8. Add the flour one cup at a time and mix until the dough is smooth and pliable. Cover and chill in the refrigerator for 1-2 hours or until the dough has firmed up a bit.
  9. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  10. Shape the dough into balls using about one tablespoon (25 grams) of dough for each cookie. Place on the prepared baking sheet, leaving an inch (2.5 cm) between each cookie.
  11. Bake for 12-14 minutes. Allow to cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.


  1. Add the powdered sugar, salt and vanilla extract to a bowl.
  2. Whisk in milk one tablespoon at a time until you reach your desired consistency.
  3. Once the pryaniki have cooled, dip each cookie in the glaze and place on a baking rack to dry.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage: Pryaniki can be stored in an airtight container at room temperature for up to one week or frozen for up to 3 months.