Tula Pryanik: Russian Gingerbread Cookie Recipe


Tula Pryanik, a delectable Russian gingerbread cookie, has captivated the palates of many with its unique taste and intricate designs. Its origins can be traced back to the 17th century, where it gained prominence in the city of Tula, Russia. Known for its soft, chewy texture and spicy flavor profile, Tula Pryanik is a beloved delicacy that embodies the rich culinary heritage of Russia. This article delves into the recipe for this delectable treat, unraveling its secrets and guiding you through the steps to create your own authentic Tula Pryanik.


To craft this culinary masterpiece, you will need an array of ingredients that harmoniously blend to deliver an unforgettable taste experience:

  • 2 cups all-purpose flour (plus more for rolling)
  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup butter (softened)
  • 1/2 cup warm milk
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, beaten


Follow these steps meticulously to recreate the magic of Tula Pryanik:

  1. Create the Dough: In a large bowl, whisk together the flour, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, combine the honey, sugar, butter, and warm milk. Add the wet ingredients to the dry ingredients and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.

  2. Roll and Shape: On a lightly floured surface, divide the dough into two equal portions. Roll out one portion to a thickness of about 1/4 inch. Cut out desired shapes using cookie cutters. Transfer the cutouts to a greased baking sheet. Repeat the process with the remaining dough.

  3. Brush with Egg Wash: In a small bowl, whisk together the egg and a splash of water. Brush the tops of the cookies with the egg wash.

  1. Bake: Preheat oven to 375°F (190°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on a wire rack.


  • For a softer cookie, let the dough rest for longer in the refrigerator.
  • To create intricate designs, use a sharp knife to draw patterns on the rolled-out dough before baking.
  • If you don't have cookie cutters, you can shape the dough by hand into desired shapes.
  • Honey can be substituted with maple syrup or agave nectar.
  • Store cookies in an airtight container at room temperature for up to 2 weeks.


  • What makes Tula Pryanik different from other gingerbread cookies? Tula Pryanik has a unique combination of spices and a softer texture due to the addition of honey and butter.

  • Is Tula Pryanik a traditional Russian food? Yes, Tula Pryanik has been a cherished delicacy in Russia since the 17th century.

  • Can I use other spices in the recipe? Yes, you can adjust the spices to your preference, but the traditional combination of ginger, cinnamon, cloves, and nutmeg is highly recommended.

Tula Pryanik: Russian Gingerbread Cookie Recipe

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