This easy to make Russian Sugar Cookies (коржики) are sure to be a hit. So many types of Russian cookies, this recipe was passed down from babushka to my mom, and now sharing with you. Make a large batch, perfect for freezing to enjoy later.
Everyone has warm memories of fresh baked cookies, and these taste the best when served warm with a glass of cold milk. Otherwise served as a sweet treat with Zavarka style tea.
Ingredients
- Flour - all purpose flour works great for this recipe
- Baking Powder
- Eggs
- Whipping Cream
- Butter - unsalted, at room temperature
- Sugar
- Vanilla Essence
- Sugar Finishing Dip - egg yolks, whipping cream, sugar
How to Make Russian Sugar Cookies
- Sift Dry Ingredients - in a bowl, sift together the flour and baking powder until evenly mixed. Set aside.
- Cream Eggs and Sugar - In a separate bowl, beat the eggs and half of the sugar together until smooth and creamy. Add whipping cream and vanilla into the egg mixture and mix together. Set aside.
- Cream Butter and Sugar - using a KitchenAid Mixmaster, cream the room temperature butter and remaining sugar.
- Combine - add the creamed eggs into the creamed butter and mix until smooth. Gradually add in the flour mixture to your batter. Mix until combined into a sticky dough.
- Chill Dough - place the cookie dough the fridge overnight to firm up, otherwise its too soft to work with.
- Preheat Oven - pre-heat oven to 350°F (180°C)
- Roll Dough and Shape - place dough on a well floured surface as you roll it out flat, about ⅓ of an inch thick (8mm). Using a round cookie cutter, cut cookies. Tip: work with small amounts of dough, about 4-5 cookie rounds at a time. The dough will be very soft and will require a fair bit of flour to keep from sticking.
- Sugar Finishing Dip - in a small bowl, whisk egg yolks with whipping cream. Place 1 cup of sugar on a small plate.
- Brush and Coat - using a pastry brush, coat the top of a cookie with egg wash. Flip coated side of cookie (upside down) onto the sugar plate to coat with sugar. Place on a greased cookie sheet.
- Bake - place in pre-heated oven and bake for about 10 minutes, keep an eye on it. They will start to have a very light golden colour. Be careful not to overcook the cookies.
- Cool - remove the cookies from the oven. Using a flipper, scrape off each cookie and put on a cooling rack to cool. (or domino layer over each other until fully cool).
- Serve - when the cookies are cool, enjoy with tea or a cold glass of milk.
Sugar Cookie Variations
- Citrus - add some lemon zest or orange zest into the dough to a lovely citrus flavor
- Nutty Cookies - mix in chopped walnuts or almonds for crunch and texture
- Chocolate Drizzle - drizzle melted chocolate over the cookies before serving, white chocolate is my favorite
Recipe Tips and FAQs
- Room Temperature Butter - ensure butter is softened to room temperature before creaming to the mixture is creamy and smooth
- Cookies Can Burn - if oven is too hot and cookies look like they are burning, reduce temperature to 325°F (160°C). If these cookies are crunchy, chances are that you over-baked them, and the sugars will taste burnt.
- Don't Skip the Chill - best chilled for 8-12 hours in the fridge. If you don't have the time to leave overnight, prepare dough in the morning and bake in the evening.
Can I Use Salted Butter?
Yes you can, however it's better to use unsalted butter so you can control the salt content in recipe.
Can I Freeze Sugar Cookies?
Definitely. Allow to fully cool before placing into a Ziploc freezer bag and place in freezer. Enjoy within 3 months for best flavor. Defrost and warm in the oven for a freshly baked taste!
Storage
Place cookies in an airtight container and keep at room temperature for up to one week.
Cookie Recipes You'll Love
- Pryaniki Honey Cookies
- Goose's Feet Cookies
- Oatmeal Monster Cookies
- Spice Cookies
- Bird's Nest Cookies
This simple, easy to make Sugar Cookies (Молочные коржики) are a great large batch cookie recipe, freezes great and will be loved by the kids. Often made with milk, but whipping cream adds a richer flavor. From babushka's kitchen to yours. Bon Appetit! Приятного аппетита!
Servings: 45 cookies
Equipment
- KitchenAid Mixmaster
Ingredients
- 5 cups flour
- 6 teaspoon baking powder
- 5 eggs
- ½ cup whipping cream
- 1¼ cups (250g) butter room temperature
- 2½ cups sugar
- 1 teaspoon vanilla
Sugar Finishing Dip
- 2 egg yolks beaten
- 1 tablespoon whipping cream
- 1 cup sugar
Instructions
- Sift Dry Ingredients - in a bowl, sift together the flour and baking powder until evenly mixed. Set aside.
- Cream Eggs and Sugar - In a separate bowl, beat the eggs and half of the sugar together until smooth and creamy. Add whipping cream and vanilla into the egg mixture and mix together. Set aside.
- Cream Butter and Sugar - using a KitchenAid Mixmaster, cream the room temperature butter and remaining sugar.
- Combine - add the creamed eggs into the creamed butter and mix until smooth. Gradually add in the flour mixture to your batter. Mix until combined into a sticky dough.
- Chill Dough - place the cookie dough the fridge overnight to firm up, otherwise its too soft to work with.
- Preheat Oven - pre-heat oven to 350°F (180°C)
- Roll Dough and Shape - place dough on a well floured surface as you roll it out flat, about ⅓ of an inch thick (8mm). Using a round cookie cutter, cut cookies. Tip: work with small amounts of dough, about 4-5 cookie rounds at a time. The dough will be very soft and will require a fair bit of flour to keep from sticking.
- Sugar Finishing Dip - in a small bowl, whisk egg yolks with whipping cream. Place 1 cup of sugar on a small plate.
- Brush and Coat - using a pastry brush, coat the top of a cookie with egg wash. Flip coated side of cookie (upside down) onto the sugar plate to coat with sugar. Place on a greased cookie sheet.
- Bake - place in pre-heated oven and bake for about 10 minutes, keep an eye on it. They will start to have a very light golden colour. Be careful not to overcook the cookies.
- Cool - remove the cookies from the oven. Using a flipper, scrape off each cookie and put on a cooling rack to cool. (or domino layer over each other until fully cool).
- Serve - when the cookies are cool, enjoy with tea or a cold glass of milk.
Notes
If you want to use less sugar, the dough will be less sticky, but the cookies obviously will be less sweet.
Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!
©PetersFoodAdventures.com *originally posted November 2016, updated January 2024
Kate
I can't wait to make these. I work in Azerbaijan, and one of my students bought these to a bake sale. I asked her for the recipe, but she said it's a family secret - she is from Siberia, and so I spent a long time looking for Siberian cookie recipes, and it only just occurred to me to look at Russian sugar cookies! Going to start baking right away.
Sakina
Can't wait to try them ! They look delicious !!
Nov
Yum
Amy
Delicious!
Amy
Why did my cookies come out really bitter tasting. One of my friends said it’s because of the 6 teaspoon baking soda that’s too much. I don’t know it was my first time making it and I’m bummed it turned it this way.
PetersFoodAdventures
Oh no! So sorry to hear that! You mentioned using baking soda, and the recipe called for baking powder, they do react differently in recipes. Too much baking soda in recipes will give a bitter taste, and this is likely the culprit. It’s a shame after all that work to waste the recipe! Please try it again with baking powder, and that will fix it! ????
Samantha
Can I use Gulten free flour?
Peter Kolesnichenko
Hey Samantha, I don't have experience using gluten free flour, so I am sorry I can't advise. Please let us know if you try it and they turn out great! 👍🏻
Valya @ Valya's Taste of Home
These cookies look really familiar to me. I will make this recipe to see if that's the ones we used to have it as kids. Some of your recipes bring childhood memories of a food I already forgot about. Thank you for sharing.
PetersFoodAdventures
Thanks for checking it out Valya! Hope you enjoy them. They're one of my kid's favourite cookies, reminding them of their babushka.
Rotwein
Seems the cookies are really filling (but can't stop - another one, another one....) and satisfying!!
PetersFoodAdventures
Haha! Definitely leave you wanting more and more!!!
Marie Lewandowski
Is that 6 teaspoons of baking powder? Not 6 teaspoons of flour? Thanks! I would like to make these for my grandson's International Night at his elementary school.
PetersFoodAdventures
Hi Marie! Yes, that is a silly typo! It's baking powder! I have fixed it, thanks for letting me know! 🙂 Good luck with the International Night!
youthfoodblog
So, total 3 1/2 cups of sugars, right? Wonderful cookies!
PetersFoodAdventures
Thanks! Yes, the last cup is for dipping the cookie tops, but are soooo delicious! ????
Jasmine
These cookies look so perfect!! I can almost imagine how good they smell out of the oven. 🙂 Love that you guys had them to enjoy for months.
PetersFoodAdventures
Thanks Jasmine! Sometimes you don't appreciate something until you have to do the work yourself! Haha