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
Ingredients
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
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, thank you for the recipe-pure nostalgia. It is a true recipe, followed exactly.
Turned out perfectly. I was worried that the dough is too sweet. The taste is perfect, after they are cooled completely. They don’t go stale too soon(well, they can’t because they are eaten 🙂
I ended up with 50 of them, and keeping in the freezer in plastic container. After taking out few, keep them on the counter, or microwave for few seconds. Yum.
I had the same thought about baking soda and vinegar, worrying that they would not rise after alkaline and acid cancel each other, but there was no problem. From many years ago back in Ukraine, we often had recipe stating to mix soda and vinegar before putting into the dough. I think it helps to minimize soda taste, as it might not completely mix in. Alternative- mix soda into sour cream. Sour cream consistency will slow down the reaction, and keep CO2 from evaporating, so it will give intended rise to the dough.
I have to say, Natasha, your recipes always turn out well.
God Bless
Hi Tatiana! Thank you so much for the wonderful feedback. I’m so glad you enjoyed the recipe and I appreciate all the love and support. Be blessed!
Hi Natasha, for some reason the glaze would not dry on the cookies. Even though I double checked the measurements it ended up being very sticky after the cookies were dipped and never fully dried. Do you no what could have been the issue?
Hi Irina, once the glaze sets, it is never sticky. If you use less powder sugar that could be the culprit. I only coat them once on each side. Hope that helps.
These are amazing! They are a holiday tradition in our house. Can’t wait to make some with my son in the next month or so. Thank you so much for sharing!
You’re welcome! I hope your family will love it.
The baking soda and vinegar confused me. When a base and acid are mix they neutralize each other and turn to water. So I used half the baking soda and no vinegar and they turned out perfect.
Also it’s way easier to put the hot cookies in a large mixing bowl pour glaze all over them and toss until all of them are glazed. I put them on a wire rack to dry. They also turn out prettier this way.
Hello! I want to make these cookies for Valentine’s Day here in Brazil. Do you know what their validity is? Once ready, do they need to be kept in the fridge because of the sour cream or can it be in jars at room temperature?
Hi Carolina, Store them at room temp; you can keep them in a Ziploc or plastic bag once they cool to room temp and they will be good and soft for 2-3 days; if they last that long. I hope you love this recipe!
So, SO yummy! We searched for a recipe to share for my son’s International Day (Ukrainian) school project! They were a big hit and now a family favorite for this Cajun household.
That’s great! So glad to hear it was a hit.
Sure I’ll let you know soon Natasha Merry late Christmas and Happy New year’s eve
Merry Christmas!
Hi Natasha how are you I was wondering whether I could substitute the sour cream for buttermilk cause I don’t have it here I tried this for some of your cakes and it was so good.
Hi Ranuth, I honestly have not tested that to advise. If you do an experiment, please share with us how it goes.
These are so good! I have been making these pryaniky for a while now. This is the only recipe I use!
I’m glad to hear that! Thanks for your good comments and feedback, Mariya.
Hi Natasha. I just finished making these and they are absolutely wonderful. I have to admit, they were a little messy to make but oh so much fun…lol. Thank you for another wonderful recipes.
Aren’t they so delicious! Worth the mess 😉 Thank you for sharing your review with us, Linda!
Hi Natashia. I just took these out of the oven…OMG, I have to admit, they are messy to make but, just one bite tells you it was all worth it. This is another one that brings back memories of my Baba and Mom. Thank You again and Merry Christmas to You and your Beautiful Family. HUGS
Merry Christmas, Linda! I’m happy you enjoeyd this recipe!
Natasha: Will this recipe work for making pryaniki shaped in carved wooden molds (Tula-style)? Can they be filled with jam or boiled/carmelized condensed milk? I have some of the molds and was hoping this recipe would do the trick. Thanks!
Hi Diane, I haven’t experimented with that so I can’t make a recommendation for that method.
Hi Natasha! I’m planning on making these for Christmas. I was just wondering if you knew if there was any difference between using an American line of sour cream like Daisy, versus a Russian brand. I know smetana is just a little different to sour cream in taste. Do you know if this will affect the recipe at all?
Hi Joe, both should work great for this recipe!
Thank you for this wonderful recipe! 🙂 All your amazing recipes give me something entertaining to do and yummy to try! The mint glaze is my favorite part of these cookies, and I am yet to try some more recipes!
I hope you try more of our recipes soon! Thank you for that wonderful review, Adri!
The best pryaniki ever! My kids love it! The glaze is perfect! Спасибо большое, Natasha! God bless you and your family! You have so many recipes that are from my childhood and i tried many of them. Thank you for bringing back so many dear memories with your recipes! Your smile is contagious.
That’s so great! It sounds like you have a new favorite!
This recipe is wonderful (as are all of the recipes on your site!) My husband is Russian, so we love pryanniki, but I could never find a recipe that tasted like the ones we remembered from Russia. The pryanniki sold in stores now are made with unhealthy palm oil and are always stale. Thank you so much for this recipe because now I will never buy them again. The glaze turned out perfectly too. I will be making these all the time.
That’s just awesome!! Thank you for sharing your wonderful review!
Hey Natasha, I absolutely loved this recipe! I love how easy you make it to follow along. The Pryaniki turned out just the way you described them, so delicious! I try to always get my recipes from you because I know they’ll always turn out great! I’m a big fan of yours hehe 🙂 May God continue to bless you and your fam! ❤️
I’m so happy you love our recipes, Jess! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment 🙂
These were so so good! My husband isn’t always a fan of the cookies I bake, the more chocolate the better for me, but he loved these! He literally was taking one after the other. At first when he tried them he was like ehh they’re too minty, which he isn’t a fan of either, but the next day the mint taste wasn’t as strong and they were perfect. He could not stop raving. He asked me to make them again few days later. So these were a win for sure! Btw you were def right about them being very sticky 😉
I’m so happy you enjoyed that Ana, yes they sure are sticky while making it, but they should not be sticky once the glaze sets, but the flavor is definitely worth the process.
These are the perfect Pryaniki! For the holiday season I replaced some of the sugar for honey and added cinnamon, nutmeg and cloves. I also replaced some of the flour for white whole wheat. The result was voted the best pryaniki we’ve ever had! I love the easy and detailed step-by-step instructions. Thank you!
That sounds lovely! Thank you for your great review!
Hi Natasha,
Can these cookies be frozen? If yes, any tips for freezing them?
Many thanks!
-lisa
Hi Lisa, I’ve never tried freezing them so can’t make a recommendation. I assume they freeze well, just not sure about the glaze. I will store them in a freezer friendly ziplock bag.
Hi again Natasha,
Just would like to update that I made this recipe and they’re truly delicious. My daughter doesn’t like peppermint so I used lemon zest instead for the glaze and it’s perfect.
I tried freezing some cookies too and they turned out fine.
Thanks for sharing the recipe.
-lisa
My pleasure Lisa! I’m glad the recipe was a success. Thanks for sharing your great review!
Lisa, they freeze well. I take 2-3 at a time out as I live alone, leave at room temperature for few hours. They are also good if you put in the microwave for 5-10 sec, when short on time. It does not affect glaze, it’s still crunchy. If you microwave longer, it chips on the bottom.
I planned to reduce sugar to 1 cup but someone previously commented they turn out not very sweet. If I added honey instead, would it ruin the recipe? Thank you
Hi Rimma, that is true these are not overly sweet cookies. They are already lightly sweetened. I have not tested it with honey so I’m not sure if other substitutions would be needed to get the right dough consistency. I just haven’t experimented to be able to recommend it.
Thank you for your reply. I ended up using only 1 cup of sugar and 2 tbsp of honey and they turned out sooo good. Will definitely make them again. Thank you for the recipe.
You’re welcome Rimma! I’m glad to hear they turned out well! 🙂
Thank you Natasha for the recipe. I am so happy to find how to do pryaniki especially the glaze part. It never worked with regular sugar for me before but this one I can’t be more proud. Now I will be fixing it more often and my kids just adore it. Thank you again. They are delicious.
Lana, you are very welcome and thank you for such a great review 😬
I made these twice. First time with peppermint, second time I omitted the peppermint because I like them that way better. Anyway. I got to thinking, what if I glaze them with your chocolate ganache?? Need to experiment. Thanks for recipe!!
I think that would taste really good!! It might get a little messy trying to eat them with your hands as cookies but it would probably be worth it! 😉
Would you recommend this glaze without peppermint to use on stems of sweet Russian mushrooms? I’ve used other glaze but it does not set well and comes off.
I think that would work well to use it as you’re describing it. This glaze sets well and does not come off easily.
Thank you, I ended up using this glaze and it turned out perfect.
You’re very welcome and I’m so glad you liked it!! 🙂
What about if you’re breastfeeding? Does that make a difference to your child?
Hi Jo, not normally – this is safe and ok for breastfeeding moms, unless your little one has an egg sensitivity or allergy.
Excellent, Natasha! Light, tender, not too sweet–just right. The peppermint is a nice surprise. We finished making them last night and had to have another this morning with our tea. Another winner 🙂
Jim, thank you for the wonderful review, I’m all smiles 😁.
“*Tip for exact flour measuring: stir flour with a spoon…”
To make life easier for yourself, get a good kitchen scale and weigh everything out. You can find exact conversions on any number of sites. Trust me, it’ll make baking a lot more enjoyable – and predictable!
Hi 🙂 I do have a scale but because so many home cooks don’t I like to give the practical measurements. I agree, it would be nice to have a grams measurement for everything but practically speaking that would involve a lot of baking and measuring for hundreds of recipes 🙂
Hi, Natasha)
i baked these babies today) and my 4 year old picky son told me: mom, you made these delicious))
awee!! i bet you know that mama feeling?!
then ingave the pryaniki to my girls after i picked them up from school. They told me that these are waaaaay better than at russian store)
only thing that i substituted was about 75% amout thats needed of sour cream for plain yougurt. and a bit of sour cream to make 2 cups. Not intentionally though) came out super delish)
Thank you , my friend)
That is the best when kids love what we Mom’s make. You are very welcome 😀.
Natasha, I have made these countless times, and they are perfect every time… My husband prefers the traditional kind. I have tried 3 different recipes and all of them have not met the standard of these pryaniki. Can you post or suggest a traditional spice pryanik (like the typical ones you’d buy at the market in Ukraina)? I’m tired of making batches that just don’t have the same consistency of yours (which is the RIGHT consistency)! Best, Yul’ka
Thank you so much for the awesome review! 🙂 I haven’t tried making the spiced version but it may be a good experiment! If I come up with something great, I will definitely share it 😉
Thank again for this wonderful recipe! I love these pryanics! I did the same mistake as usual! I always feel like it’s too much sugar in recipe, and try to cut it down (I only used one cup of sugar instead of two😱😱) and it’s not sweet of course, but still taste delicious. Definitely a keeper, thank you!
I’m so happy you enjoyed it even with less sugar 🙂 Thanks for sharing your great review 🙂
I saw that you use peppermint extract for the glaze but i accidentaly got the mint extract is there a difference?
I’ve never tried with mint but they are pretty similar so I would think they are interchangeable.
Would lemon extract be good instead of the mint?
Yes that will work. 🙂
Thank you Natasha.
My mom is Russian and my dad is Kenyan. I love it when my mom cooks Russian food. This website has been so helpful because I’m learning new recipes. Thank you for your time and talent! Be blessed.
Diana, you are very welcome and thank you for visiting the site :).
Is there no easy printable version of this recipe?
There is a printer friendly version at the bottom of the recipe post. The formatting is a little off right now on the screen and we are working on that, but it should print nicely when you hit the print button.
Hi thanks a lot for receipt but I have question why mine glass not creamy but thick
Do you mean the glaze? You may have added a little too much powdered sugar? When you measured it, did you use a dry ingredients measuring cup, scraping off the top or did you use a wet ingredients cup because you will get different measurements with each of those. I hope that helps. If it does seem too thick, you can always just add a teaspoon of water at a time until it is the desired consistency.
I loved these pryaniki!!! I used coffee extract in the dough instead of vanilla and hazelnut extract in the glaze- they turned out perfectly delicious!!! Since im breastfeeding i try to stay away from mint… But cant wait to use mint glaze!!! Next time im thinking to add ginger extract in the dough also and cocoa powder in the glaze …. Im very grateful for this recipe , Natasha! Its very exciting that i will be able to enjoy delicious freshly baked pryaniki anytime i crave them 🙂
I’m so happy you loved them and it’s really great to know that coffee extract works well! Thank you so much for sharing!!
Natalia, thank you for this fantastic recipe. My only problem was that they cracked on top. What might be the reason?
It’s hard to say without being there. I haven’t had a problem with cracking before. Did you bake them in the center of the oven? Did you possibly over-bake them? They should just start to turn golden. Anything else that you may have done differently? Did you measure flour the recommended way (see the paragraph after the list of ingredients on measuring flour).
Seem to have followed instructions to the letter. I shall investigate further because do intend to bake them a lot during holiday season. They taste wonderful and are very nostalgic.
Hi Natasha. I made these last night. Why didn’t you say they were so addictingly good. They are mostly gone. so yummy!!!! Thank you for this recipe. will make again unfortunately! 😉
Ha ha, yes they sure are! At least they aren’t butter and sugar loaded like most cookies in the U.S. are so they aren’t as guilty to eat 😉
Just tried this recipe, its bomb!!!! so delicious 🙂 thank you for the recipe!
I’m so happy you loved it 🙂 You’re very welcome 😉
I bought a Canadian flour and on it is says:”Canadian Gold Premium Enriched wheat flour” is this the right flour or do I have to mix with regular white flour?? please help
Does it say all-purpose flour or whole wheat flour? All flour is technically wheat flour. It sounds like it’s all-purpose, but does the bag say anything else? Is the flour white in color?
I just finished making these and they are delicious:) I did add only 1/2 tsp of mint extract just to be on the safe a side:) and with my oven it only took 18 mins to bake, So the first batch came out with a little crunch to it which I don’t mind;) and next time I’ll thin out my glaze more since I didn’t have enough to cover all the pryaniki. Thanks for the recipe:) great way to impress your mom;)
That’s part of why I spread the glaze with my fingers rather than dipping them. Dipping takes up more of the glaze unnecessarily. Did you glaze or use your hands to spread the glaze (I guess I should have started with that question) ;). I”m glad your Mom was impressed! Also, that’s a quick baking time; did you use a convection oven setting? That would definitely speed things up.
Authentic pryaniki aka honey bread has honey as one of the main ingredients.
What you have here is more like sugar covered scones 🙂
These are pryaniki and nothing like scones in taste or texture. Every family makes them differently and I’m sharing my families version. If you’d like to share your authentic recipe, I’d love to check it out.
Hi Natasha, if I don’t like the peppermint taste is it okay to omit it altogether? Should I double another ingredient or just keep everything else the same?
You can omit it altogether and keep the remaining recipe the same. The peppermint is not vital to the recipe; it just adds more flavor. You can also add different flavors like orange or lemon extract. 🙂
Love your site. Can you freeze these?
Thank you.
Hi Beth. Thank you! 🙂 I haven’t tried freezing them, but it would make a good test 🙂
Natasha can you please put pictures or video:) This is my dads favorite and I really want to make it for him. Also, the original pryaniki is made with mint too? Thank you so much:))
Now I want to make a video of this one too! Thanks so much for the suggestion. This recipe is definitely due for an update. 🙂
Thank you so much:)) appreciate it.
Great recipe!!! I used lemon extract in the glaze instead of mint and they were to die for!
I’ve been curious about how lemon works in these! Thank you so much for sharing that! 🙂
Can I use fresh mint or mint tea if i have not mint extract?
You might search online for how to make your own mint extract with your leaves, but I don’t think mint tea would be strong enough.
Thanx. Can u tell me where r u buying mint extract? Any culinary shop around your place or internet-shop?
I think my Mom just purchased it at a normal grocery store. Check your local Albertsons or Safeway or Fred Meyer. If you’re concerned they might not have it, you can always call them and ask to save a trip. You can also use another extract instead of the mint extract, but I do like the mint flavor.
Thank you very much for this!
I made these last night with my sister, and everyone loved them! 🙂
Other than handling sticky dough, these are very easy to make.
I’m so glad you enjoyed them! I always loved when my Mom made them for us growing up and even now! 😉
First of all I tried this recipe and its yummy, but I thought the original pryaniki made with ginger? Isn’t it? Do u have a recipe for those I would like to try them.
I haven’t heard of them being made with ginger. It’s possible, but my family never made them that way. I think there are different varieties just like every family makes their own borscht 🙂
I made them. I am happy to eat them . My grandchildren helped me. So good and much tasty.
Thank you,Natasha!!!
I’m glad you like them, every time we make them, they get eaten very quick :).
I’ve been using your recipe and it come out perfect every time! Except I’m too lazy to dip each cookie one by one, so I dump the whole batch in the bowl with the frosting and mix it, then fish for them. Lol
Work smart, not hard :D.
Could I use mint extract? I don’t have the peppermint kind?
I think that should work fine 🙂
These turned out very yummy! It was my first time making them….I followed directions but they turned out supper minty, almost as if I was eating toothpaste. Maybe my peppermint extract was too strong.
Maybe. Normally they arent’ supposed to be super minty. They are pleasantly minty. 🙂 Are you sure you used 1 tsp rather than 1 Tbsp? 😉
My mom used to make these with me and my sister when we were younger. We used to have a flour fight everytime! Some of our favorite memories start in the kitchen! Glad I found this except our recipe is a little different. Ill have to make both sometime and compare the outcomes. Thanks, I Love your site!
I would love to hear the outcome of your comparison :).
You do know that butter is made from cream, don’t you? Lots of fat in cream and real sour cream. So, I doubt these cookies are so much healthier. I’m sure they taste great and I don’t care how much fat is in them, but your statement doesn’t make sense.
Fine, fine, I guess so. lol. I meant it’s healthier than most cookies. Your comment reminds me that the photos on this recipe are overdue for an update. These cookies are so good! Have you tried them?
Not yet. I will start my Christmas baking at the end of this month to send to my kids in school in Europe and will try this first. (For me! They want brownies, fudge and chocolate chip cookies and foods they can’t get where they live.) I love pryaniki, but the ones at the store are really strange tasting. I have prepareed your recipes before, so I know these will be great.
These are definitely better than any of the store-bought ones I’ve ever tried. I hope you and your kiddos enjoy them!
These are super simple to make and taste incredible for a simple cookie… Yet another recipe that doesn’t disappoint, thank you!
Thank you Lena :). I just got a craving all of a sudden for them, and it’s all your fault :D.
just wondering why its not recomended for babies? my daugter loves them… besides being a choking hazard is there another reason why i should not let her have them?
It’s because of the glaze; raw egg whites and peppermint. My little guy got hives around his lips when he was 8 months old but now he eats them fine 🙂
Amazing recipe! making these for the second time in a week for our small 3 ppl family! My husband loved them so much, he said he could eat them every day! Thank you, Natasha!!!
You are welcome Dina, you made me smile, I can just picture your husband sneaking to get some cookies our of the cookie jar :D.
Hi! Do you have any advice on storing these? Like how long they would last and how they should be packed? Thanks!
Store them at room temp; you can keep them in a ziploc or plastic bag once they cool to room temp and they will be good and soft for 2-3 days; if they last that long 🙂
Is white balsamic vinegar the same thing as white vinegar?
thanks
No; they are different. You really need just plain white vinegar
Thanks for sharing! I will definitely try… I have different recipe made with “zzenka” ( not sure if u familiar with this word)…
Not familiar :).
I had been craving these for ages, but couldn’t find them in the US! This recipe makes even better cookies than the ones I used to get in Petersburg)) Thanks so much for putting this up!
You’re so very welcome 🙂 I’m so glad you liked the recipe. It’s my mama’s and she is an amazing cook!
Thank You so much for this recipe. I made them twice already and the cookies turn out so good. I craved for these cookies, but every time i would go to the russian grocery store, their cookies would always be hard, and not fresh, now i can make them myself, its a great feeling. My kids enjoy eating these cookies too. THanks again.
You’re very welcome. Im so glad you and your family love the cookies; theres definitely nothing like a fresh batch!
Reminds me of when my friends grandma used to make 🙂 Me and Bogdan could just eat them all day!!
Ha! I eat way too many every time my mom makes them.
My mom (Vera..birds milk recipe contributor) makes these same exact cookies.. i will ask her if it’s the same recipe. 🙂 they are my favorite
Please thank her for me again. I love her recipe!!
Could you write it in russian please
No, sorry. That would probably take an extra hour at least per recipe. 🙁
Hi Natasha, I have a question for you. Did you or your mom ever try making these in chocolate flavor or like with some poppyseeds?? If yes, did you have to make any adjustments to the recipe? I’m just wondering if that’s a possability, to add a little variety.
Sounds like you are getting creative with your cooking! As long as I can remember, she’s always done it with mint, but please do let me know if you try another flavor 🙂 You can probably add different extract like hazelnut or vanilla in lieu of mint and not have to change the recipe, but I’m not sure how you would do chocolate?? Anyways, it does sound good 🙂
After u dip the pryaniki into glaze, where do u set them on a plate or wax paper because it has glaze top and bottom and needs 2 cool properly.
I made these cookies and they were awesome! Thank you so much for posting it. I was just wondering though, do you make the round dough balls teaspoon size or tablespoon size? I made mine teaspoon size and kept them in the oven for the time it says but they kind of burned on the bottom.
You may have made them too small. It’s a heaping teaspoon. So, when it’s formed into a ball, its about the size of a golf ball. Also, all ovens work a little differently. You are supposed to bake them until they are just beginning to golden. Dont’ wait until they are fully golden, I really do mean “beginning to golden” 🙂 Hope that helps.
Thanks for the tip! 🙂 i’ll be sure to watch them more carefully next time.
Girls re. the wax paper, it will start smoking if there is butter in the recipe, esp. lots of it.
Thanks for the recipe! I was browsing for something, something…….and I found it 🙂 By the way, just wanted to ask if you ever had your wax paper start smoking? I tried using it once, and since have only used parchment paper….
Katya – I’ve had the wax paper turn a golden brown on the edges, but never start smoking. I think it there is too much hanging off the side of the baking pan, it seems to brown faster. I like parchment paper more, but it’s a little pricey compared to wax paper, so I try to use the wax paper when I can. Your welcome 🙂 I’m glad you found what you were looking for 🙂
.,` that seems to be a great topic, i really love it ;”~
Yes! I have been thinking of this cookies for years! Now, I have finally found the recipe. Thanks
This looks wonderful! I have been looking for an authentic pryaniki recipe and i love the detailed instructions….can the dough be made properly without a stand mixer and dough hook? what technique would you recommend?
I double checked with my mom on this. You can do all of the steps without a stand mixer. Just use a big bowl and use a regular wisk until step 5, then wisk in the flour 1/2 cup at a time until it gets too thick, then mix in the rest of the flour with your hands until you have an even consistency and well blended dough.
Is the 2 cups of powdered sugar in the glaze a mistake or is that how you make them..cause i used 1 and added more lemon juice and they were still very sweet.
Its correct. We make it with 2 cups. The glaze is minty and sweet. If you use the full mint glaze recipe, the coating on the cookie should be pretty thin, so it ends up being the perfect amount of sweetness.
Well I don’t really like mint so I didn’t add it, but the coating was still pretty thin even though I had some glaze left over. I kind of coated them twice because I had a lot left over and some turned out to be a little bit sticky, do yours turn out the same or did I do something wrong? Maybe its because I coated them a second time because I had left over glaze.
Once the glaze sets, it is never sticky. Maybe its because you only used 1 cup of powdered sugar instead of 2. I only coat them once on each side. Hope that helps.
Ok thank you very much!
You are welcome. I’m always happy to have questions like yours. it lets me know someone is trying the recipes 🙂 Hope you liked the pryaniki!
These are my favs from my childhood–it’s been a long, long time since my mom made these but my grandma used to make them every time we came to visit her in Seattle cause she knew we loved them.
I’ve never seen a cookie recipe like this before! I’m very intrigued and will have to give them a whirl.
Wow, those look amazing!
I will definitely try to make them.