Grammy's Kitchen · Gingerbread Cookies · Soft Gingerbread Pryaniki Cookies
One of 41 gingerbread cookies recipes we measured
from natashaskitchen.com
It ranks #1 of 41 for center texture among the gingerbread cookies recipes we compared. 34 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 47% |
| total sugar | 227% | 136% |
| brown sugar share of total sugar | 35% | 39% |
| egg | 56% | 17% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 85% | 2% |
| acid | 1% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| For the Gingerbread Cookies: | |
| 50 g | 1 large egg yolk |
| 213 g | 1 cup packed light brown sugar |
| 230 g | 1 cup sour cream |
| 2 g | 1 /2 tsp baking soda |
| 2 g | 1/2 tsp white vinegar |
| 2 g | 1/4 tsp salt |
| 2 g | 1/2 tsp vanilla extract |
| 3 g | 1 1/2 tsp ginger |
| 4 g | 1 1/2 tsp cinnamon |
| 1 g | 1/4 tsp ground nutmeg |
| 270 g | 2 1/4 cups all-purpose flour ** |
| 100 g | 2 large egg whites |
| 400 g | 2 cup powdered sugar |
| 4 g | 1 tsp vanilla extract |
| Food coloring gels as desired. | |
| Crystal Sprinkles or any sprinkles really |
Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just love this recipe and have been making it now for several years. I have tried many, many recipes (from the internet, Russian cooking websites, cookbooks from Russia) and this is truly the best recipe in my opinion. Thank you so much, Natasha, for making ” — a cook, 5.0★
“Yummy! Mine turned out great. I followed the recipe exactly, and they were a bit chewy on the outside and soft on the inside. I also think the spice flavor is just right. I'll be making another batch of these soon!” — a cook, 5.0★