Portzelky New Year's Cookies | Easy Cookie Recipes (2024)

What You Need to Make Portzelky Cookies

• White Granulated Sugar – Just a touch to proof yeast.
• Lukewarm Water – Ideally between 105-115º to proof yeast.
• Active Dry Yeast – This ingredient gives the cookie dough its rise.
• Raisins – Raisins are traditional, but you can find so many variations below. Soak them in bourbon, gin or rum (and dry) for even more flavor.
• Eggs – To bind.
• Lukewarm Milk – Gives them moisture and texture.
• Salt – To bring out all the other flavors.
• All Purpose Flour – To make the dough. Use additional if needed.
• Oil, Shortening or Lard – Lard is the most traditional and adds the most flavor, but you can use any to fry.
• Powdered or White Granulated Sugar – Use your preference to coat.

Optional Glaze

• Powdered Sugar – Also known as confectioner’s sugar.
• Heavy Cream – You can substitute milk if needed.

Overview | How to Make New Year’s Cookies

Full printable recipe is below.

1. Proof Yeast – In a large mixing bowl (to eliminate additional dishes) add sugar to lukewarm water (ideally between 105-115º. Pour yeast over the top. Allow it to stand 5-10 minutes until the top forms a bubbly, foamy layer.
2. Add Raisins, Eggs, Milk and Salt – Stir until just combined.
3. Make Dough – Gradually add flour and beat until smooth. If the dough feels sticky, gradually add up to ¼ cup of additional flour, as needed.
4. Rise – Cover dough and place in a warm, dark spot. 75-80º is preferable. You can put it in an oven (turned off) with the light on.
5. Prep – Line cookie sheets with paper towels. Place wire cooling rack on top. In a large sauce pan or deep fryer, bring oil, shortening or lard to 375ºF.
6. Make Dough Balls – Using a medium cookie scoop or tablespoon, create dough balls.
7. Fry – Drop dough balls into oil, a few at a time. Fry until lightly golden brown. Remove with a slotted spoon and place on wire rack to drain and cool 1 minute.
8. Coat – Roll or dust with powdered or granulated sugar.

Optional: Drizzle with glaze. Mix 3/4 cup powdered sugar with 3 Tablespoons milk until smooth. If necessary, adjust sugar or milk to get a drizzling consistency.

Tips

• Be prepared. This recipe moves quickly once dough rises.
• This is a soft and sticky dough. You won’t be able to roll them into perfect little balls after you scoop them. They will have a round-ish shape, but will have some bumps and edges that get extra crispy when fried.
• Shake the sugar and a few cookies at a time together in a brown paper bag for easy coating.
• If the cookies are doughy on the inside yet done on the outside, you’ll need to make your cookies smaller or reduce the heat of the oil a little bit.

How to Store

• Room Temperature – These cookies are definitely best served warm and eaten the day that they are made. They don’t store very well because the oil soaks into the cookie. If you do have some left over, you can store them at room temperature in plastic wrap, loosely wrapped. The best way to reheat them is in the oven at 375 degrees for a few minutes until they’re warm. Then add another coating of sugar.
• Freeze – You can freeze them in a freezer bag or container for up to 3 months months and then reheat as mentioned above.
• Freeze Dough – You can also freeze the dough. Make the dough and scoop cookies onto a pan in a single layer. Freeze until solid. Move to a freezer container and store for up to 3 months. Let thaw in a fridge, and then allow to warm to room temperature. Wipe off any moisture on the surface of the dough before you fry them or the water will cause the oil to splatter.