If you’ve ever wondered what would happen if a nostalgic spiced cookie met the heartwarming charm of a classic honey cake, look no further than Spiced Honey Medenjaci with Chocolate Glaze. These Croatian-style cookies are soft, warmly spiced, and just sweet enough, with a rich honey flavor and a smooth chocolate shell that makes them downright irresistible. Often made around the holidays, Medenjaci (meh-DEN-yah-tsee) are one of those old-world treats that every home baker should try at least once—though chances are, once you do, they’ll be part of your yearly baking routine.
This recipe builds on traditional Eastern European flavors, blending cinnamon, clove, and nutmeg with generous spoonfuls of golden honey. Think of it as a bite-sized twist on a classic Russian honey cake or Medovik cake, except with the added indulgence of a silky chocolate glaze. Whether you're craving a cozy winter treat or looking for an easy honey cake recipe in cookie form, these spiced Medenjaci are the answer.
Spiced Honey Medenjaci with Chocolate Glaze
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Cooling and Glazing 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Balkan
Mixing bowls One large and one medium is enough. If you don’t have multiple bowls, rinse between steps.
Electric mixer or stand mixer While you can make this by hand, a mixer makes creaming the butter and sugar much easier.
Measuring cups and spoons For accuracy, especially with baking.
Whisk For blending dry ingredients.
Cookie scoop or tablespoon Ensures uniform cookie sizes.
Baking sheet Line with parchment paper or a silicone mat.
Wire cooling rack Essential to cool cookies evenly.
Double boiler or microwave-safe bowl For melting chocolate glaze.
For the Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter softened
- 1/2 cup honey preferably floral or wildflower honey
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 1/4 cups semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup optional, for shine
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. These are the spices that will give the cookies their classic warm, comforting aroma.
Cream Butter and Sugars
In a large bowl, use an electric or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. This step is key to achieving a soft, cake-like cookie texture.
Add Honey and Eggs
Pour in the honey and beat until incorporated. Add eggs one at a time, followed by the vanilla extract. The mixture should be smooth and slightly thick.
This is the moment when the scent of honey really starts to hit—if you’re a fan of the best honey cake or have ever made a Russian honey cake recipe, this step will feel very familiar.
Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Mix until a soft dough forms. The dough will be slightly sticky—don’t worry, that’s what you want.
Scoop and Bake
Using a cookie scoop or a tablespoon, portion out dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly cracked. The cookies will puff up but remain soft and chewy.
Cool
Transfer the cookies to a wire rack to cool completely before glazing. This helps the chocolate set better.
Make the Chocolate Glaze
Melt the chocolate and butter together in a double boiler or microwave-safe bowl in 20-second bursts. Stir until smooth and glossy. Add corn syrup if using—it gives the glaze a beautiful sheen.
Dip and Set
Once cookies are cool, dip the tops into the melted chocolate. Let the excess drip off, then set them back on the wire rack. If you like, sprinkle with a tiny pinch of flaky salt, chopped nuts, or edible gold dust for flair.
Let the glaze set completely before serving or storing. You can speed this up by refrigerating the cookies for 15 minutes.
Pairings
These cookies pair beautifully with beverages and other desserts. Here are a few ideas:
Beverages
- Black tea or spiced chai – The spices in the cookies echo those in a good cup of chai.
- Mulled wine – Perfect for holiday parties, the spiced wine enhances the cookie's warmth.
- Espresso or strong coffee – Cuts through the sweetness and complements the chocolate glaze.
Desserts
- Vanilla ice cream – Sandwich between two cookies for a decadent treat.
- Poached pears or baked apples – The fruity acidity balances the honeyed notes.
- Russian honey cake slices – For a full-on honey dessert experience, serve alongside a slice of Medovik cake. You’ll be surprised how well they complement each other in texture and flavor.
FAQs
1. What kind of honey should I use?
Use a high-quality floral or wildflower honey for the best flavor. Clover honey is a mild and budget-friendly choice, but orange blossom or acacia honey can add a unique note. Darker honeys like buckwheat work too but will give the cookies a bolder, more molasses-like taste.
2. Can I use cake flour instead of all-purpose flour?
You can, but the texture will be more delicate and crumbly. Since Medenjaci are traditionally a bit chewy and cake-like, all-purpose flour is ideal. If you love the softness of an easy honey cake, cake flour might be worth experimenting with—just reduce the amount slightly (use about 2 tablespoons less per cup).
3. Can I make these without the chocolate glaze?
Absolutely! These cookies are delicious even without the chocolate. Some traditional honey cake cookies are served plain or dusted with powdered sugar. But the chocolate glaze adds richness and makes them feel special enough for gift boxes or cookie exchanges.
4. What type of texture should I expect?
These cookies are soft and slightly chewy, with a tender crumb that’s reminiscent of a honey cake recipe. They're not crisp like gingersnaps, but they do hold their shape beautifully.
5. How should I store them?
Store in an airtight container at room temperature for up to 5 days. You can also freeze the unglazed cookies and glaze them after thawing. They actually get even more flavorful after a day or two as the spices meld—just like the best honey cake does!
