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FTF Fully Baked: A Twist on Traditional Gingerbread!

Hello, everyone! The Holidays are now in full swing and we're sure you have plenty of parties to attend over the next month or so. Are you fresh out of ideas for different deserts you can make for these festive occasions? Well, you've come to the right place! In her latest 'FTF Fully Baked,' Sam is back to show you how to bake a cool twist on a classic holiday cookie. Watch the video below to see her lay out the complete process for you. If YOU have a request for one of Sam's upcoming videos, be sure to reach out and let her know about it! Follow Sam (@samkist) on both Twitter & Instagram as well - enjoy!

WARNING: yummy awesomeness ahead...

Pleasantly Palatable Pryaniki, by Sam!

Here's my recipe for Pryaniki, which are Russian Spice Cookies:


Cookie Dough:

  • 3 cups/450g all-purpose flour

  • 3 tsp baking powder

  • 1/2 tsp cardamom

  • 1/2 tsp cinnamon

  • 1/2 tsp ginger

  • 1/4 to 1/2 tsp cloves (or to taste)

  • Optional: 1/2 tsp nutmeg

  • Optional: 1/2 tsp allspice

  • 1/8 tsp salt

  • 2 large egg yolks

  • 1 large egg

  • 3 oz/85g unsalted butter, melted

  • 3/4 cup/265g honey or ​agave syrup

For the Glaze:

  • 1/2 cup/110g confectioners' sugar

  • 1 to 2 tbsp water


Note: this Pryaniki recipe is broken down into two steps — making both the dough and the glaze — to help you better plan for prep and baking Making the Cookie Dough:

  1. Gather your ingredients

  2. In a medium bowl, sift together flour, baking powder, cardamom, cinnamon, ginger, cloves (be careful with the cloves — too much can produce a bitter taste), optional nutmeg, optional allspice and salt; set aside

  3. In a separate large bowl, beat together 2 egg yolks, 1 whole egg, melted butter and honey or agave syrup; if using agave, bake 25 degrees lower because products brown faster and, in this case, bake at 325 F instead of 350 F when using honey

  4. Mix in the dry ingredients until well incorporated; cover with plastic wrap and refrigerate for 1 hour

  5. Heat oven to 350 F, place parchment paper the size of your cookie sheets on a clean surface and, using a cookie scoop, portion out mounds of dough and roll them in your hands until they are a completely smooth ball; place these on the prepared cookie sheets, leaving 2 inches between each cookie - they will flatten out somewhat, but still retain a domed shape.

  6. Bake for 10 to 20 minutes, or until just golden, rotating the sheets halfway through for even baking; cool on the sheets until the cookies firm slightly and then transfer to racks to finish cooling

Making the Glaze:

  1. Gather your ingredients

  2. In a small bowl, whisk together the confectioners’ sugar and enough water (1 to 2 tablespoons) to form a thin icing

  3. Spread on cooled cookies with a pastry brush

  4. Allow icing to harden before storing your cookies in an airtight container

- Sam *Follow her on Twitter at @samkist* (same for Instagram)

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