Russian Honey-Spiced Gingerbread Cookies

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Soft, aromatic Russian gingerbread cookies scented with honey and warm spices, finished with a simple sugar glaze. A beloved Eastern European holiday treat with roots tracing back centuries to the famed bakers of Tula.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 4 gFat
• 2 gSaturated Fat
• 26 gCarbs
• 1 gFiber
• 16 gSugar
• 2 gProtein
• 95 mgSodium
• 60 mgPotassium
• 20 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups all-purpose flour
• 1/2 cup rye flour
• 3/4 cup clover honey
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fine salt

For the glaze

• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan over low heat, warm the honey, butter, and sugar together, stirring until the butter melts and the mixture is smooth; let cool for 10 minutes.
2. Whisk the eggs into the cooled honey mixture until fully combined.
3. In a large bowl, sift together both flours, baking soda, ginger, cinnamon, cloves, cardamom, allspice, and salt.
4. Pour the wet ingredients into the dry and stir with a wooden spoon until a soft, slightly sticky dough forms. Cover and refrigerate for 1 hour.
5. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Turn the dough out onto a lightly floured surface and roll to about 1/2-inch thickness. Cut into rounds or traditional shapes with a 2 1/2-inch cutter and place 1 inch apart on the prepared sheets.
7. Bake one sheet at a time for 10 to 12 minutes, until the tops spring back lightly when pressed. Do not brown.
8. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Whisk the glaze ingredients together until smooth and thick but pourable. Dip the tops of each cooled cookie or drizzle with a spoon, then let set for 20 minutes before serving.

Cook’s Notes

• Rye flour gives the cookies their characteristic earthy depth, but you can substitute more all-purpose flour for a lighter crumb.
• For the traditional Tula-style printed look, press a carved wooden mold into the dough before cutting and baking.
• The dough needs the full hour of chilling to firm up and develop flavor; do not skip this step.
• Store cookies in an airtight tin at room temperature for up to 1 week; their flavor actually deepens after a day or two.

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