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Mom’s Pryaniki with Mint Glaze Recipe

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 cookies with Mint Glaze Recipe from @natashaskitchen

Mom's Pryaniki with Mint Glaze Recipe - Пряники

5 from 17 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Mom’s Pryaniki cookies with Mint Glaze Recipe from @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $4-$5
Servings: 35 cookies

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.

  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)

Recipe 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Ana S
    January 5, 2019

    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 😉 Reply

    • Natashas Kitchen
      January 5, 2019

      I’m so happy you enjoyed that Ana, yes they sure are sticky but the flavor is definitely worth the process. Reply

  • Victoria
    December 26, 2018

    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! Reply

    • Natashas Kitchen
      December 26, 2018

      That sounds lovely! Thank you for your great review! Reply

  • Lisa
    January 7, 2018

    Hi Natasha,
    Can these cookies be frozen? If yes, any tips for freezing them?
    Many thanks!
    -lisa Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      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. Reply

      • Lisa
        January 16, 2018

        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 Reply

        • Natasha's Kitchen
          January 17, 2018

          My pleasure Lisa! I’m glad the recipe was a success. Thanks for sharing your great review! Reply

  • Rimma
    November 15, 2017

    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 Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      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. Reply

      • Rimma
        November 15, 2017

        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. Reply

        • Natasha's Kitchen
          November 16, 2017

          You’re welcome Rimma! I’m glad to hear they turned out well! 🙂 Reply

  • Lana Johnson
    August 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Lana, you are very welcome and thank you for such a great review 😬 Reply

  • Alena
    March 15, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      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! 😉 Reply

  • Rimma
    December 12, 2016

    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. Reply

    • Natasha
      natashaskitchen
      December 12, 2016

      I think that would work well to use it as you’re describing it. This glaze sets well and does not come off easily. Reply

      • Rimma
        December 23, 2016

        Thank you, I ended up using this glaze and it turned out perfect. Reply

        • Natasha
          natashaskitchen
          December 23, 2016

          You’re very welcome and I’m so glad you liked it!! 🙂 Reply

  • Jo
    November 17, 2016

    What about if you’re breastfeeding? Does that make a difference to your child? Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi Jo, not normally – this is safe and ok for breastfeeding moms, unless your little one has an egg sensitivity or allergy. Reply

  • Jim
    November 15, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Jim, thank you for the wonderful review, I’m all smiles 😁. Reply

  • abg
    November 6, 2016

    “*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! Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      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 🙂 Reply

  • Viktoriya
    September 14, 2016

    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) Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      That is the best when kids love what we Mom’s make. You are very welcome 😀. Reply

  • Julie
    July 20, 2016

    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 Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      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 😉 Reply

  • Aigul
    June 18, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      I’m so happy you enjoyed it even with less sugar 🙂 Thanks for sharing your great review 🙂 Reply

  • virsaviya
    March 10, 2016

    I saw that you use peppermint extract for the glaze but i accidentaly got the mint extract is there a difference? Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      I’ve never tried with mint but they are pretty similar so I would think they are interchangeable. Reply

  • Oksana
    January 27, 2016

    Would lemon extract be good instead of the mint? Reply

    • Natasha
      natashaskitchen
      January 27, 2016

      Yes that will work. 🙂 Reply

  • Diana
    July 17, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      Diana, you are very welcome and thank you for visiting the site :). Reply

  • GB
    April 26, 2015

    Is there no easy printable version of this recipe? Reply

    • Natasha
      natashaskitchen
      April 26, 2015

      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. Reply

  • Seta
    March 30, 2015

    Hi thanks a lot for receipt but I have question why mine glass not creamy but thick Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      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.  Reply

  • Larisa
    November 25, 2014

    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 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      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!! Reply

  • Natalia
    November 16, 2014

    Natalia, thank you for this fantastic recipe. My only problem was that they cracked on top. What might be the reason? Reply

    • Natasha
      natashaskitchen
      November 16, 2014

      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). Reply

      • Natalia
        November 17, 2014

        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. Reply

  • Marinka B.
    October 10, 2014

    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! 😉 Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      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 😉 Reply

  • Adela
    October 1, 2014

    Just tried this recipe, its bomb!!!! so delicious 🙂 thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      October 1, 2014

      I’m so happy you loved it 🙂 You’re very welcome 😉 Reply

  • veronika
    September 23, 2014

    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 Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      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? Reply

  • Tanya
    September 18, 2014

    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;) Reply

    • Natasha
      natashaskitchen
      September 18, 2014

      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.  Reply

  • Nick
    September 16, 2014

    Authentic pryaniki aka honey bread has honey as one of the main ingredients.

    What you have here is more like sugar covered scones 🙂 Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      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. Reply

  • Tanya
    September 15, 2014

    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? Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      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. 🙂 Reply

  • beth
    September 14, 2014

    Love your site. Can you freeze these?

    Thank you. Reply

    • Natasha
      natashaskitchen
      September 14, 2014

      Hi Beth. Thank you! 🙂 I haven’t tried freezing them, but it would make a good test 🙂 Reply

  • Mariam
    August 28, 2014

    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:)) Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      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. 🙂 Reply

      • Mariam
        August 28, 2014

        Thank you so much:)) appreciate it. Reply

  • susanna
    August 4, 2014

    Great recipe!!! I used lemon extract in the glaze instead of mint and they were to die for! Reply

    • Natasha
      natashaskitchen
      August 4, 2014

      I’ve been curious about how lemon works in these! Thank you so much for sharing that! 🙂 Reply

  • July 8, 2014

    Can I use fresh mint or mint tea if i have not mint extract? Reply

    • Natasha
      natashaskitchen
      July 8, 2014

      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. Reply

      • July 8, 2014

        Thanx. Can u tell me where r u buying mint extract? Any culinary shop around your place or internet-shop? Reply

        • Natasha
          natashaskitchen
          July 8, 2014

          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. Reply

  • Anna
    March 24, 2014

    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. Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      I’m so glad you enjoyed them! I always loved when my Mom made them for us growing up and even now! 😉 Reply

  • Alyona
    February 20, 2014

    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. Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      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 🙂 Reply

  • Olga
    February 1, 2014

    I made them. I am happy to eat them . My grandchildren helped me. So good and much tasty.
    Thank you,Natasha!!! Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      I’m glad you like them, every time we make them, they get eaten very quick :). Reply

  • irina ku
    December 30, 2013

    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 Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Work smart, not hard :D. Reply

  • Victoria
    November 30, 2013

    Could I use mint extract? I don’t have the peppermint kind? Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      I think that should work fine 🙂 Reply

  • Dasha
    November 20, 2013

    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. Reply

    • Natasha
      natashaskitchen
      November 20, 2013

      Maybe. Normally they arent’ supposed to be super minty. They are pleasantly minty. 🙂 Are you sure you used 1 tsp rather than 1 Tbsp? 😉 Reply

  • Angelka
    November 2, 2013

    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! Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      I would love to hear the outcome of your comparison :). Reply

  • Olga
    September 29, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 29, 2013

      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? Reply

      • Olga
        September 30, 2013

        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. Reply

        • Natasha
          natashaskitchen
          September 30, 2013

          These are definitely better than any of the store-bought ones I’ve ever tried. I hope you and your kiddos enjoy them! Reply

  • Lena
    May 30, 2013

    These are super simple to make and taste incredible for a simple cookie… Yet another recipe that doesn’t disappoint, thank you! Reply

    • Natasha
      natashaskitchen
      May 30, 2013

      Thank you Lena :). I just got a craving all of a sudden for them, and it’s all your fault :D. Reply

  • Irina
    March 15, 2013

    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? Reply

    • Natasha
      natashaskitchen
      March 15, 2013

      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 🙂 Reply

  • Dina
    February 24, 2013

    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!!! Reply

    • Natasha
      natashaskitchen
      February 24, 2013

      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. Reply

  • Sarah
    February 4, 2013

    Hi! Do you have any advice on storing these? Like how long they would last and how they should be packed? Thanks! Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      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 🙂 Reply

  • Tanya
    February 1, 2013

    Is white balsamic vinegar the same thing as white vinegar?
    thanks Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      No; they are different. You really need just plain white vinegar Reply

  • Lana
    January 10, 2013

    Thanks for sharing! I will definitely try… I have different recipe made with “zzenka” ( not sure if u familiar with this word)… Reply

    • Natasha
      natashaskitchen
      January 10, 2013

      Not familiar :). Reply

  • January 5, 2013

    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! Reply

    • Natasha
      natashaskitchen
      January 5, 2013

      You’re so very welcome 🙂 I’m so glad you liked the recipe. It’s my mama’s and she is an amazing cook! Reply

  • Tatyana
    August 29, 2012

    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. Reply

    • Natasha
      natashaskitchen
      August 30, 2012

      You’re very welcome. Im so glad you and your family love the cookies; theres definitely nothing like a fresh batch! Reply

  • Alla
    July 16, 2012

    Reminds me of when my friends grandma used to make 🙂 Me and Bogdan could just eat them all day!! Reply

    • Natasha
      natashaskitchen
      July 16, 2012

      Ha! I eat way too many every time my mom makes them. Reply

  • YanaP
    February 29, 2012

    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 Reply

    • Natasha
      natashaskitchen
      February 29, 2012

      Please thank her for me again. I love her recipe!! Reply

  • YULIA
    February 18, 2012

    Could you write it in russian please Reply

    • Natasha
      natashaskitchen
      February 18, 2012

      No, sorry. That would probably take an extra hour at least per recipe. 🙁 Reply

  • Nata
    October 20, 2011

    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. Reply

    • Natasha
      October 20, 2011

      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 🙂 Reply

  • Olya
    October 6, 2011

    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. Reply

  • Julia
    June 21, 2011

    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. Reply

    • Natasha
      June 21, 2011

      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. Reply

      • Julia
        June 21, 2011

        Thanks for the tip! 🙂 i’ll be sure to watch them more carefully next time. Reply

  • Dina
    June 17, 2011

    Girls re. the wax paper, it will start smoking if there is butter in the recipe, esp. lots of it. Reply

  • Katerina
    April 7, 2011

    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…. Reply

    • Natasha
      April 7, 2011

      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 🙂 Reply

  • Lunch Bags
    February 6, 2011

    .,` that seems to be a great topic, i really love it ;”~ Reply

  • January 29, 2011

    Yes! I have been thinking of this cookies for years! Now, I have finally found the recipe. Thanks Reply

  • Francesca
    December 1, 2010

    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? Reply

    • Natasha
      December 1, 2010

      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. Reply

  • Ruslana
    September 11, 2010

    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. Reply

    • Natasha
      September 11, 2010

      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. Reply

      • Ruslana
        September 13, 2010

        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. Reply

        • Natasha
          September 13, 2010

          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. Reply

          • Ruslana
            September 13, 2010

            Ok thank you very much!

          • Natasha
            September 13, 2010

            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!

  • Natalia K
    March 13, 2010

    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. Reply

  • Veronica
    March 12, 2010

    I’ve never seen a cookie recipe like this before! I’m very intrigued and will have to give them a whirl. Reply

  • March 12, 2010

    Wow, those look amazing!

    I will definitely try to make them. Reply

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