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serving sugar cookies
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Russian Sugar Cookies

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.
Course Dessert
Cuisine Russian
Keyword Russian sugar cookies, коржики
Servings 45 cookies

Equipment

  • KitchenAid Mixmaster

Ingredients

  • 5 cups flour
  • 6 teaspoon baking powder
  • 5 eggs
  • ½ cup whipping cream
  • cups (250g) butter room temperature
  • 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.