Most Russian children are very familiar with Pryaniki, a “cakey” cookie traditionally made with sourcream and honey. Most American children are well acquainted with molasses or gingerbread cookies which are both butter based and heavy on the spices. Growing up in America in a Russian home gave me the opportunity to be familiarized with both types of cookies. What do you do when you crave both cookies at the same time? You make a new cookie recipe that combines the best of both favorites. Enter my new favorite, Russian Winter Spice Snowflakes, with the smell of honey and slightly tart taste from the sourcream reminiscent of my childhood Pryaniki and fully loaded with warm winter spices of cinnamon, cloves, nutmeg, cardamom, allspice, ginger and black pepper. Just the perfect cookie to cozy up by the fire on a cold winters day or to decorate and share with friends and family!
- ¾ cup brown sugar
- ¼ cup honey
- 2 Tablespoons molasses (optional)
- 2 egg yolks
- 1 # (2 cups) sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ½ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 4-5 cups flour (it depends on how dense your flour is. The dough needs to be quite supple, not tough to the touch)
- In a stand mixer with a paddle attachment combine the brown sugar, honey, molasses, egg yolks, sourcream, and vanilla extract. Mix until well blended.
- In a small bowl or ramekin mix together baking soda and apple cider vinegar. Add to the mixer bowl.
- Combine the flour and all the spices. Change the attachment to a dough hook. Add the flour and spices gradually to the mixer bowl. Mix until the dough is not super sticky but supple.
- Transfer the dough to a tray or baking sheet and spread into an even layer. This will make it easier to roll out later. Cover with plastic wrap and chill 1-2 hours.
- On a lightly floured surface roll out the dough to ½" thickness. Use floured cookie cutters to punch out shapes (snowflakes are my favorite) and place on a parchment lined baking sheet.
- Bake at 350 10-15 minutes depending on the size of your cookies. They will have puffed up and the edges will just start to get golden.
- Our favorite way to decorate these cookies is with a meringue based icing. It not only looks pretty but keeps the cookies from drying out. If you are concerned about using raw egg whites, try meringue powder instead and follow instructions on the packaging.
- Meringue Icing: egg white, 1 cup powdered sugar, pinch salt, ¼ teaspoon vanilla extract
- Beat egg white on high speed until very stiff. Add powdered sugar, salt and vanilla. Mix on medium speed 1-2 minutes until it comes together into a creamy, sticky icing. Dip the cookies and use your finger or a small spatula to spread all over the top of the cookie, making sure to cover the sides. Let dry out on a cooling rack until the icing is completely dry to the touch. Tip: while the icing is drying on the cookies, cover the remaining icing with a damp cloth to prevent it from drying out. Flip the cookies over and cover the bottom with icing and let dry upside down. Let the icing dry out completely before packaging into gift boxes or gift bags.
For the very best spice flavor, use whole spices and grind them in a spice grinder or a coffee mill.
Photo Step-By-Step
In a stand mixer with a paddle attachment combine the brown sugar, honey, molasses, sourcream, and vanilla extract. Mix until well blended.
In a small bowl or ramekin mix together baking soda and apple cider vinegar. Add to the mixer bowl.
Combine the flour and all the spices. Change the attachment to a dough hook. Add the flour and spices gradually to the mixer bowl.
Mix until the dough is not super sticky but supple.
Transfer the dough to a tray or baking sheet and spread into an even layer. This will make it easier to roll out later. Cover with plastic wrap and chill 1-2 hours.
On a lightly floured surface roll out the dough to 1/2″ thickness. Use floured cookie cutters to punch out shapes (snowflakes are my favorite) and place on a parchment lined baking sheet.
Bake at 350 10-15 minutes depending on the size of your cookies.
They will have puffed up and the edges will just start to get golden.
Our favorite way to decorate these cookies is with a meringue based icing. It not only looks pretty but keeps the cookies from drying out. If you are concerned about using raw egg whites, try meringue powder instead and follow instructions on the packaging.
Meringue Icing: egg white, 1 cup powdered sugar, pinch salt, 1/4 teaspoon vanilla extract
Beat egg white on high speed until very stiff. Add powdered sugar, salt and vanilla. Mix on medium speed 1-2 minutes until it comes together into a creamy, sticky icing. Dip the cookies and use your finger or a small spatula to spread all over the top of the cookie, making sure to cover the sides. Let dry out on a cooling rack until the icing is completely dry to the touch. Tip: while the icing is drying on the cookies, cover the remaining icing with a damp cloth to prevent it from drying out. Flip the cookies over and cover the bottom with icing and let dry upside down. Let the icing dry out completely before packaging into gift boxes or gift bags.
Turned out delicious! Thank you for sharing.
Thank you! Its one of our family’s favorites!