Ingredients for Pryanik Cookies (Russian Cookies) Recipe
1 cup of granulated sugar
1 egg yolk (to be used other than the white)
3 tablespoons of oil
1 glass of hot milk
2.5-3 cups of flour (I mix 1 cup with sugar and milk first)
3 tablespoons of cocoa
1.5 packets of baking powder
1 pack of vanilla
1 pinch of salt
1 pinch of baking soda
1 level teaspoon of cinnamon
1 level teaspoon of ginger powder
For the glaze:
- 1 egg white
- 1 cup powdered sugar (the consistency should be spreadable and not runny, you can add more powdered sugar if it is not enough)
- 3-4 drops of lemon juice
How to Make Pryanik Cookies (Russian Cookies) Recipe?
- Put the hot milk, heated enough not to burn your hands, and 1 cup of flour into the mixing bowl, mix well with a wire whisk, and let it sit for about 5 minutes.
- Add oil, sugar, egg yolk, cocoa, vanilla, baking powder, salt, baking soda, cinnamon, powdered ginger and flour and mix. The dough will be soft and slightly sticky to the hands. Do not add too much flour. Lightly flour the counter and turn the dough out onto the counter.
- Flour the dough and roll it out to 2 cm thickness.
- Cut out circles using tea glasses and place them on a baking tray lined with baking paper.
- Bake in the oven at 175 degrees until it puffs up and the inside is cooked.
- You can test it with a toothpick.
- Remove from oven and let cool.
- Meanwhile, for the glaze, put the egg whites, powdered sugar and lemon juice in a bowl and mix until it becomes white.
- If the powdered sugar is not enough, you can add it.
- Spread the glaze over the cooled cookies, place them back on a baking tray lined with baking paper and bake in the oven at 100°C for about 1 hour until they are dry. You can serve the cookies when the outside is completely dry.
Enjoy your meal :)
Note: You can use gloves to spread the glaze on the cookies more easily. To make the tops smooth and flat, you can dip the entire surface into the glaze and then remove it. However, you may need to increase the amount of glaze a little. I used a glove to take some of the glaze and apply it directly to the cookies. In this case, the trace is visible but less glaze is applied.