Soft, spiced Russian gingerbread cookies with a shiny sugar glaze, one of Russia's oldest confections with roots going back to 9th-century Novgorod. Unlike hard European gingerbreads, pryaniki are tender and yielding, fragrant with a warm blend of cinnamon, cloves, cardamom, and black pepper. The Tula region is famous for its printed pryaniki stamped with elaborate wooden molds depicting folk scenes and flowers.
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Warm the honey and sugar together in a small saucepan over low heat, stirring until the sugar dissolves. Remove from heat and let cool to room temperature. Do not .
Beat the softened butter and one egg into the cooled honey mixture. Add the soda mixture, cinnamon, cloves, cardamom, and black pepper. Stir to combine well.
Add the flour in batches, mixing after each addition until a soft, slightly sticky dough forms. The dough should be pliable and smooth, not stiff. Wrap in plastic and refrigerate for 1 hour or overnight - rested dough rolls more smoothly.
Preheat oven to 375F (190C). On a lightly floured surface, roll the dough to 5mm thickness. Cut into rounds, rectangles, or use traditional carved wooden stamps to press designs. Place on parchment-lined sheets.
for 10 to 12 minutes until set and lightly golden at the edges - they should not darken significantly. Let cool completely on a wire rack. Make the glaze by whisking powdered sugar with warm water until thick and smooth. Dip or brush each pryanik with glaze and let set at room temperature until the coating turns white and matte.
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