Kurabiiki

Bulgarian Kurabiiki (Honey-Spice Cookies)

Kurabiiki are small, fragrant Bulgarian cookies traditionally baked for Christmas and Easter. Their flavor comes from honey, butter, and warm spices like cinnamon and cloves, giving them a tender crumb and a glossy golden finish.

Prep

20 min

Cook

15 min

Total

35 min

Serves

Makes about 30 cookies

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz (about 3¼ cups)) all-purpose flour
• •150 g (5¼ oz (¾ cup)) unsalted butter, softened at room temperature
• •100 g (3½ oz (¼ cup plus 2 tbsp)) honey, use a mild, floral honey; traditional cooks often use one large spoonful of honey rather than measuring precisely
• •2 whole (2 large) eggs, lightly beaten, plus 1 extra yolk for glazing
• •100 g (½ cup, lightly packed) granulated sugar
• •1 tsp ground cinnamon
• •ground cloves, ½
• •baking soda, ½, a pinch of baking ammonia (амониева сода) is traditional in Bulgaria but hard to source; baking soda is the home-kitchen substitute
• •1 tbsp white vinegar or freshly squeezed lemon juice, used to react with the baking soda for lift; omit if using baking ammonia
• •1 pinch salt
• •1 tsp vanilla extract
• •extra flour for dusting, as needed

Steps

1. 1 If using a stand mixer, cream the softened butter and sugar on medium speed for about 3 minutes until pale and fluffy. By hand, beat vigorously with a wooden spoon for 4–5 minutes. The butter should look light in color, not yellow.
2. 2 Warm the honey gently in a small saucepan over low heat just until it flows easily, about 30 seconds. Do not let it boil. Slowly drizzle the warm honey into the creamed butter while beating continuously. The mixture should look smooth and glossy.
3. 3 Add the beaten eggs and vanilla extract and mix until fully combined, scraping down the sides of the bowl.
4. 4 In a separate bowl, whisk together the flour, cinnamon, cloves, salt, and baking soda. (If using baking ammonia, sift it in here instead and skip the vinegar.)
5. 5 Add the dry ingredients to the wet mixture in three additions, mixing on low just until a soft dough forms. Do not overmix.
6. 6 Stir the vinegar or lemon juice into the dough and mix briefly. The dough will loosen slightly and become softer.
7. 7 Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to overnight. This resting step is essential for the spices to bloom and the dough to firm up for rolling.
8. 8 Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
9. 9 On a lightly floured surface, roll the dough out to about 5 mm (¼ inch) thickness. Keep the surface and rolling pin lightly dusted with flour to prevent sticking.
10. 10 Cut out shapes using cookie cutters about 6–7 cm (2½ inches) across. Traditional shapes include rounds, half-moons, stars, and small crescents. Re-roll scraps as needed.
11. 11 Place the cookies on the prepared sheets, leaving about 2 cm (¾ inch) between them. Beat the extra egg yolk with a fork and brush the tops of the cookies lightly for a golden finish.
12. 12 Bake for 12–15 minutes, rotating the pans halfway through, until the edges are golden brown and the tops are set. The cookies should be firm when tapped but not dark brown.
13. 13 Remove from the oven and let the cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
14. 14 Store in an airtight container at room temperature for up to 2 weeks. The flavor deepens after a day or two.