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These delicious pryaniki with winter spices make the Advent time even sweeter. Thanks to cinnamon, ginger, nutmeg, they are not only delicious, but also incredibly aromatic and an ideal pastry for Christmas. You can make the Russian gingerbread cookies in sugar glaze easily and quickly with a few ingredients yourself. You can find a detailed caramel pryaniki recipe with the exact quantities and step-by-step instructions right below.
Christmas aroma and taste thanks to spices
I added cinnamon, ginger powder and nutmeg to the dough for these caramel pryaniki. This gives the pastry a wintry touch. Of course you can use other spices according to your taste. For example, cardamom or ground cloves go very well with the gingerbread cookies. Or mix the already prepared gingerbread spice into the dough. Also in terms of the amount of spices, you can experiment with this recipe as you like.
As Christmas pastry or gift
The caramel pryaniki with spices are perfect not only for snacking during Advent, but also for giving as a gift. Beautifully packaged, they make a lovely homemade Christmas gift from the kitchen. The gingerbread cookies even pass as a last-minute gift, since you can make them easily and quickly at home. Moreover, thanks to the sugar glaze, they stay fresh for a long time, so you can make them in stock.
The secret of tender caramel pryaniki
Just as with all other types of Russian pryaniki, it is very important not to leave them in the oven longer than necessary. Then they taste very tender and delicious. After baking, the gingerbread cookies should have a very light color and in no case turn golden brown. Check with a toothpick if they are done baking. As long as the pryaniki are still hot, they are very soft. After cooling down, the pastries get a harder shell and the typical consistency of Russian pryaniki.
Variety of Russian gingerbread cookies
There are many different recipes for Russian gingerbread cookies with a wide variety of flavors. For example, I have already shown you recipes for pryaniki with cottage cheese, pryaniki “The tender”, chocolate pryaniki, pryaniki with icing and honey pryaniki. Maybe you have already made some of them. But the most aromatic and Christmasy are these caramel pryaniki with spices. Why don’t you try them?
These caramel pryaniki are
- soft,
- tender,
- aromatic,
- spicy sweet,
- very tasty,
- easy and quick to make with ordinary ingredients,
- ideal Christmas pastry,
- suitable as a homemade Christmas gift,
- popular gingerbread cookies of Russian cuisine.
Caramel pryaniki recipe with spices
The caramel pryaniki recipe is very simple and fast. For this you need only a few common ingredients that you may already have at home. Here you can get a rough idea of how the making works and what you need for it. The exact quantities and step-by-step instructions for making the caramel pryaniki with spices in sugar glaze can be found in the recipe box below.
For the recipe you need
- melted and cooled butter,
- egg,
- sugar,
- hot water,
- flour,
- baking soda,
- various spices (I had cinnamon, ginger powder and nutmeg).
You’ll also need sugar and water for the glaze.
How to make Russian gingerbread cookies with cinnamon and co: here’s how to do it (Check out the detailed recipe at the bottom.)
- First, you burn a small amount of sugar and boil it briefly. This gives the cookies a light caramel note and a nice color. Then carefully add hot water and dissolve the caramel in it. Now add the remaining sugar and spices, and heat the mixture until the sugar has dissolved. It is important not to boil the mass. Then add some flour to the hot caramel and let it cool down.
- Stir in butter and egg, then the remaining flour and baking soda, and knead into a very soft, slightly sticky dough.
- Now form small round gingerbread cookies from the dough, bake them at 200 °C for about 10 minutes and let them cool down.
- Boil the sugar glaze with water and sugar up to 110 °C, immediately coat the cookies with it and let them dry. Done!
How to make caramel pryaniki: tips and tricks
- You can also add other spices to the pryaniki dough according to your taste. Likewise, you can adjust the amount of spices as you like.
- You can adjust the amount of sugar according to your taste. With the amount of sugar given here in the recipe, the gingerbread cookies will not taste too sweet.
- Add hot water to the hot caramel very carefully and in small portions at first. The mixture may splatter and hot steam will rise, so keep your hands to the side of the saucepan while stirring.
- Don’t knead the pryaniki dough for long, just until it becomes a homogeneous consistency.
- Do not make the caramel pryaniki too thin. They should not be thinner than about 1.5 cm before baking.
- Do not bake the Russian gingerbread cookies with spices longer than necessary, otherwise they may taste dry. After baking, they should have a light color. Carefully check with a toothpick if they are baked. While the caramel pryaniki are still hot, they are very soft. When they cool down, they become firmer.
- Depending on the size of your pryaniki, the baking time given here in the recipe may vary.
- The temperature of the sugar glaze to which it needs to be cooked is very important. It is best to use a kitchen thermometer to measure it.
- Coat the pryaniki with the sugar glaze only when they have cooled down.
- The caramel pryaniki stay fresh for quite a long time. Store them in an airtight container in a cool place.
Did you make the caramel pryaniki with spices using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Russian gingerbread cookies with cinnamon and co..
Looking for more Christmas recipes? Try:
- Marzipan stollen recipe – how to make Christmas stollen with marzipan
- Apple crumble pizza with cinnamon – vegan recipe with few ingredients
- Christmas kalach stuffed – Russian kolache in the Christmas style
- Raisin cake “Stolichny” – the sweet original from the Soviet Union
Caramel pryaniki with spices
Equipment
- kitchen thermometer
Ingredients
- 50 g butter (melted and cooled)
- 1 egg
- 20 + 220 g sugar
- 100 ml hot water
- 200 + approx. 280 g flour
- 3 g baking soda (sodium bicarbonate)
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1 pinch of grated nutmeg
for the sugar glaze
- 100 g sugar
- 50 ml water
Instructions
- Spread 20 g of sugar evenly on the bottom of a small saucepan, let it turn into dark caramel over low heat (It took me about 15 minutes.) and boil until bubbles form all over the surface. During this process, the sugar melts very slowly at first, gets a transparent color, then turns light caramel and then dark caramel.
- As soon as the caramel boils, take it off the heat and immediately add hot water in batches, stirring very carefully (keep your hand to the side of the saucepan while stirring, as very hot steam rises and the mixture could splash) and then stir until the caramel has completely dissolved in water.
- Add 220 g sugar, cinnamon, ginger powder and nutmeg and heat (do not boil), stirring constantly, until the sugar has dissolved.
- Take the mixture off the heat, immediately add 200 g of flour, stir it to a homogeneous mass and let it cool to warm.
- Add melted and cooled butter and egg and mix until homogeneous.
- Add baking soda and the remaining flour in portions and knead briskly for a short time to form a very soft, somewhat sticky dough.
- Form about 18 balls from the dough (for me, each ball weighed 48 g), spread them on a baking tray lined with baking paper, leaving plenty of space between them, and press the balls slightly flat.
- Bake the pryaniki in a preheated oven at 200 °C top and bottom heat for about 10 minutes and let them cool down.
Making the sugar glaze
- Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly so that the sugar dissolves before it boils.
- Let the sugar glaze boil over medium heat, without stirring it, until it reaches 110 °C.
Glazing the pryaniki
- Put the pryaniki in a sealable glass jar, pour the hot sugar glaze over them, seal the jar and shake it so that the sugar glaze spreads over the pryaniki. You can also take a small glass jar and put the pryaniki and the glaze in portions.
- Spread the pryaniki in the glaze on an oven rack and let the glaze dry.
Notes
- You can also add other spices to the pryaniki dough according to your taste. Likewise, you can adjust the amount of spices to your liking.
- The amount of sugar can be adjusted to taste. With the amount of sugar given in the recipe, the gingerbread cookies will not taste too sweet.
- Add hot water to the hot caramel very carefully and in small portions at first. The mixture may splatter and hot steam will rise, so keep your hands to the side of the saucepan when stirring.
- Do not knead the pryaniki dough for a long time, just until it becomes a homogeneous consistency.
- Do not make the caramel pryaniki too thin. They should not be thinner than about 1.5 cm before baking.
- In any case, do not bake the Russian gingerbread cookies with spices longer than necessary, otherwise they may taste dry. After baking, they should have a light color. Carefully check with a toothpick if they are baked. While the caramel pryaniki are still hot, they are very soft. When they cool down, they become firmer.
- Depending on the size of the pryaniki, the baking time given in the recipe may differ.
- The temperature of the sugar glaze, to which it must be cooked, is very important. It is best to use a kitchen thermometer to measure it.
- Coat the pryaniki with the sugar glaze only when they have cooled down.
- The time to cool and dry the pastry is not included in the preparation time.
- Note the detailed tips and tricks for making the caramel pryaniki with spices at the top of the post.