Mom’s Pryaniki with Mint Glaze Recipe

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This is exactly the way my mom makes this classic Russian/Ukrainian pryaniki cookie. Its a healthier cookie (absolutely no butter, margarine or shortening!!) The glaze is infused with peppermint making these unique and scrumptious. Let your kids raid the cookie jar for a change!

Pryaniki are soft cookies, almost like dense cake. It makes a wonderful tea cookie. Goes perfectly with a glass of milk.

Watch How To Make Mint Glaze Pryaniki:

Pryaniki Ingredients:

2 large egg yolks (reserve whites for frosting)
2 cups sugar
1 lb (2 cups) sour cream
1 tsp baking soda
1/2 tsp white vinegar
1/2 tsp salt
1 tsp pure vanilla extract
*5 cups all-purpose flour, (or 4 1/2 cups if using Canadian flour) plus more flour for hands *measured correctly

*Tip for exact flour measuring: stir flour with a spoon, then spoon it into a dry ingredients measuring cup and scrape off the top with the back of a knife. If you just scoop your measuring cup directly into your flour, it will be more compact so you end up with more flour in your cup which can throw off your recipes. 

* Watch our easy video tutorial on how to measure correctly

Mint Glaze Ingredients:

2 large egg whites
2 cups powdered sugar (confectioners sugar)
1 tsp pure peppermint extract
1 tsp lemon juice

What you will need:

Parchment paper to line cookie sheets

Preheat the oven to 350˚ F. Line a large cookie sheet with parchment paper.
1. In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.

2. Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.

3. Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.

4. Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.

5. Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.

6. Place the cookies on prepared cookie sheet. Bake at 350˚ F for 25-28  minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.

7. As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.

8. By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.

How to make Mint Glaze:

1.On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).

2. Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.

3. Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)

Notes: not recommended for babies; raw egg white may irritate their skin, especially in children sensitive to egg.

Mom's Pryaniki with Mint Glaze Recipe - Пряники

5 from 39 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Ingredients 

Servings: 35 cookies

Praniki Ingredients:

• 2 large egg yolks, reserve whites for frosting
• 2 cups sugar
• 1 lb 2 cups sour cream
• 1 teaspoon baking soda
• 1/2 teaspoon white vinegar
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• *5 cups all-purpose flour, (or 4 1/2 cups if using Canadian flour) plus more flour for hands

Mint Glaze Ingredients:

• 2 large egg whites
• 2 cups powdered sugar, confectioners sugar
• 1 tsp pure peppermint extract
• 1 tsp lemon juice

What you will need:

• Parchment paper to line cookie sheets

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Instructions

How to Make Praniki: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.

• In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.
• Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
• Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
• Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
• Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.
• Place the cookies on prepared cookie sheet. Bake at 350 F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
• As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
• By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.

How to make Mint Glaze:

• On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
• Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
• Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)

Notes

*Tip for exact flour measuring: stir flour with a spoon, then spoon it into a dry ingredients measuring cup and scrape off the top with the back of a knife. If you just scoop your measuring cup directly into your flour, it will be more compact so you end up with more flour in your cup which can throw off your recipes.

Raw egg whites not recommended for babies as they may irritate their skin, especially in children sensitive to egg.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: Russian, Ukrainian

Keyword: pryaniki

Skill Level: Easy/Medium

Cost to Make: $