Rye cookies

Name: Rye cookies
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: Rye flour - 200 g; Chicken egg - 60 g; Ground cinnamon - 2 g; Honey - 80 g; Baking soda - 1 g

Cookinero 20 Mar 2025

6340

Cookies that you won't feel guilty about, even if you're on a diet. Rye flour has less gluten than wheat flour, so the baked goods aren't as fluffy and perhaps not as golden brown. But it has 3 times more fiber, proteins, vitamins, and minerals than wheat! This is a serious argument for making crispy homemade cookies from it. We added honey and cinnamon to the recipe to make it even more aromatic and delicious!

How to cook Rye cookies

Step 1

Melt honey in a saucepan, add soda, egg and cinnamon. Pour in 150 g of sifted flour and knead a thick dough. Add a little more flour if necessary.

Step 2

Dust your work surface with flour and roll out the dough to a thickness of about 5 mm.

Step 3

Using molds, a glass or a knife, cut out the shapes, place them on a baking sheet and bake for 15 minutes.

Rye cookies - FAQ About Ingredients, Baking Time and Storage

Can I substitute honey with another sweetener in these rye cookies?

Yes, you can replace honey with maple syrup, agave nectar, or even brown rice syrup for a similar texture and sweetness. Adjust the quantity to taste, as some sweeteners are sweeter than honey.

How should I store these rye cookies, and how long do they last?

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks.

Can I make these cookies gluten-free?

You can substitute the rye flour with a gluten-free flour blend, but note that the texture may differ slightly. Add xanthan gum (1/4 tsp per cup of flour) to help bind the dough.

What’s the best way to prevent the dough from sticking when rolling it out?

Lightly dust your work surface and rolling pin with flour, and chill the dough for 15-20 minutes before rolling to minimize sticking.

Can I freeze the dough or baked rye cookies?

Yes! Freeze unbaked dough (wrapped tightly) for up to 3 months. Baked cookies can also be frozen in an airtight container for up to 2 months—thaw at room temperature before serving.

How can I make these cookies vegan?

Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a plant-based sweetener like agave instead of honey for a vegan version.

What toppings or pairings work well with these rye cookies?

These cookies pair well with a light drizzle of icing, a sprinkle of sea salt, or even a dollop of nut butter. Enjoy them with coffee, tea, or hot cocoa.

Can I adjust the cookie thickness for a crispier or softer texture?

Yes! For crispier cookies, roll the dough thinner (3-4 mm) and bake slightly longer. For softer cookies, roll thicker (6-7 mm) and reduce baking time by 1-2 minutes.

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