Soft & Chewy Belarusian Pryaniki - Honey-Spice Cookies

Get ready to fall in love with your new favorite treat: Belarusian Pryaniki Honey-Spice Cookies! These aren't just any cookies; they're soft, delightfully chewy honey-spice gems, crowned with a simple, snowy powdered sugar glaze. While you might be familiar with `russian honey cake` or other Eastern European sweets, these pryaniki offer a unique, comforting flavor profile that’s perfect with a cup of tea or coffee. This recipe specifically leans into the authentic Belarusian style, focusing on a soft crumb and rich honey-spice notes, making them a truly special `home baked cookies` experience. Our small-batch recipe yields about 18-24 cookies, making it an easy treat to whip up for yourself or share.
Soft, chewy honey-spice center: Every bite is a comforting blend of warm spices and sweet honey.
Simple powdered sugar glaze (no egg whites): Achieve that classic snowy shell without any fuss.
Small batch (~18–24 cookies): Perfect for when you crave a homemade treat without a huge commitment.
Ready in about 37 minutes + chill time: Quick active time for delicious results.
Pryaniki are beloved across Belarus, Russia, Ukraine, and neighboring countries. This recipe celebrates a Belarusian-inspired honey-spice version, promising a delightful, tender cookie that will quickly become a go-to in your kitchen.

Ingredients

• For the Honey-Spice Dough:
• 2 cups (240g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda (optional, for extra tender crumb)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup (120ml) runny mild honey
• ¼ cup (50g) granulated sugar
• ¼ cup (56g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• For the Powdered Sugar Glaze (Icing):
• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons milk or cream (dairy or plant-based)
• ½ teaspoon vanilla extract

Directions

1. Mix the Honey-Butter Base: In a small saucepan or microwave-safe bowl, gently warm the honey, granulated sugar, and melted butter over low heat or in short microwave bursts. Heat just until the butter is fully melted and the sugar is dissolved, stirring occasionally. Do not boil. Remove from heat and let it cool to lukewarm. To test, dip a clean finger in – it should feel comfortably warm, not hot. This is crucial so you don't scramble the eggs later!
2. Whisk in Eggs & Flavor: Once the honey mixture is lukewarm, whisk in the room temperature egg, vanilla extract, and salt until the mixture is smooth and fully combined. Stir in the ground cinnamon, ginger, cardamom, and cloves until fragrant.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and the optional pinch of baking soda. Make sure they are well combined.
4. Fold Dry into Wet: Gradually add the dry flour mixture to the wet honey mixture, stirring with a spatula or wooden spoon until just combined. Mix until a soft, sticky dough forms. The dough should resemble a soft gingerbread cookie dough – it will be quite pliable but definitely sticky. Avoid overmixing.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 4 hours, until it's firm enough to scoop but still soft. Chilling helps prevent the cookies from spreading too much and ensures a softer, chewier center.
6. Preheat & Prep: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Shape & Bake: Scoop small balls of dough, about 1 tablespoon each. Lightly flour or dampen your hands to prevent sticking, then quickly roll the dough into smooth, domed balls. Place them about 1.5 inches apart on the prepared baking sheet.
8. Bake: Bake for 10-12 minutes, or until the cookies are just set, lightly golden around the edges, and have a beautiful domed shape with faint cracks on top. They should still be pale on top and feel soft to the touch; avoid overbaking to keep them soft and chewy.
9. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is essential – the cookies must be completely cool before glazing, otherwise, the glaze will melt and run off.
10. How to Make the Powdered Sugar Glaze (Icing)
11. Simple Base Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth.
12. Getting the Right Consistency: The key to a classic pryaniki glaze is consistency. It should be thick enough to coat the back of a spoon and slowly disappear in about 10 seconds when drizzled back into the bowl. If it’s too thick, add more milk a tiny bit at a time (¼ teaspoon). If it’s too thin, add a bit more sifted powdered sugar.
13. Glazing Technique for That Classic Snowy Shell: Once the cookies are completely cool, dip the top of each cookie into the glaze, letting any excess drip back into the bowl. For a more traditional look, you can gently dip both sides. Place the glazed cookies back on the wire rack (or a piece of parchment paper underneath) to allow the glaze to set and dry completely, which can take 30-60 minutes, depending on humidity. Once dry to the touch, they're ready to enjoy!