Bulgarian Honey Spice Biscuits Recipe (Christmas Medenki Cookies)

I first learned about Medenki cookies, or Bulgarian honey spice biscuits, in a Christmas day article published online with the The Sophia Echo in 2006. The article was titled “Christmas deliciousness” and it hosted a recipe by Magdalena Rahn. That news outlet is now defunct, but luckily, I kept a copy of her recipe!

These Bulgarian honey spice cookies are naturally dairy-free and soy-free, because they don’t call for any butter. Some versions do use oil, but this recipe doesn’t have any added fat, beyond the egg yolks.

Special Diet Notes: Honey Spice Biscuits

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Honey Spice Biscuits or Christmas Medenki Cookies

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These roll and cut cookies have a sweet honey and holiday spice flavor, and are meant to be served around Christmas.

Author: Magdalena Rahn

Serves: about 80 cookies

Ingredients

3¾ to 4½ cups (400 to 500 grams) all-purpose flour
2 cups (250 grams) powdered sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
½ teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
⅓ cup (120 grams) honey
3 eggs
1 egg white (optional)

Instructions

Preheat your oven to 425ºF (220 C) and line baking sheets with parchment paper.
In a large bowl, whisk together 3¾ cups flour, powdered sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add the honey and 3 eggs, and stir until well combined and a dough forms. Add more flour as needed to get a workable dough.
Roll the dough out on a lightly floured surface to about 1 centimeter thick. Cut out shapes with cookie cutters and carefully transfer them to your prepared baking sheets.
Bake until golden. (Unfortunately, Magdelana didn't give a time! I would check in starting at 8 minutes.)
Optionally beat the egg white until stiff, and then brush it over the cookies while still warm.
Decorate as desired.