A green plate with Mom\'s pryaniki with mint glaze

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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 cookies with Mint Glaze Recipe from @natashaskitchen

Natasha's Kitchen Cookbook

Mom's Pryaniki with Mint Glaze Recipe - Пряники

5 from 35 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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:

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

*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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: pryaniki
Skill Level: Easy/Medium
Cost to Make: $

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A close up of Mom\'s pryaniki cookies with a bite taken out of one of them

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Alinabalina
    October 31, 2023

    THIS IS THE BEST! Love it and easy to make im the best in my family at making them!!

    Reply

    • NatashasKitchen.com
      October 31, 2023

      That’s wonderful, Alina!

      Reply

  • Tatiana
    March 24, 2023

    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

    Reply

    • NatashasKitchen.com
      March 24, 2023

      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!

      Reply

  • Irina
    March 8, 2023

    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?

    Reply

    • Natashas Kitchen
      March 8, 2023

      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.

      Reply

  • Cat S
    October 16, 2022

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2022

      You’re welcome! I hope your family will love it.

      Reply

  • Dasha
    September 3, 2022

    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.

    Reply

  • Carolina
    May 30, 2022

    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?

    Reply

    • Natashas Kitchen
      May 30, 2022

      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!

      Reply

  • Sarah
    May 12, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 12, 2022

      That’s great! So glad to hear it was a hit.

      Reply

  • Ranuth wijesinghe
    December 27, 2021

    Sure I’ll let you know soon Natasha Merry late Christmas and Happy New year’s eve

    Reply

    • Natashas Kitchen
      December 27, 2021

      Merry Christmas!

      Reply

  • Ranuth wijesinghe
    December 20, 2021

    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.

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Ranuth, I honestly have not tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Mariya Rudenko
    December 20, 2020

    These are so good! I have been making these pryaniky for a while now. This is the only recipe I use!

    Reply

    • Natasha's Kitchen
      December 21, 2020

      I’m glad to hear that! Thanks for your good comments and feedback, Mariya.

      Reply

  • Linda
    December 19, 2020

    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.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Aren’t they so delicious! Worth the mess 😉 Thank you for sharing your review with us, Linda!

      Reply

  • Linda
    December 19, 2020

    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

    Reply

    • Natashas Kitchen
      December 19, 2020

      Merry Christmas, Linda! I’m happy you enjoeyd this recipe!

      Reply

  • Diane R.
    December 2, 2020

    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!

    Reply

    • Natasha
      December 2, 2020

      Hi Diane, I haven’t experimented with that so I can’t make a recommendation for that method.

      Reply

  • Joe
    December 1, 2020

    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?

    Reply

    • Natashas Kitchen
      December 2, 2020

      Hi Joe, both should work great for this recipe!

      Reply

  • Adri
    November 30, 2020

    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!

    Reply

    • Natashas Kitchen
      November 30, 2020

      I hope you try more of our recipes soon! Thank you for that wonderful review, Adri!

      Reply

  • Silvia
    March 26, 2020

    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.

    Reply

    • Natashas Kitchen
      March 26, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Amy
    January 18, 2020

    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.

    Reply

    • Natashas Kitchen
      January 18, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Jess P
    April 2, 2019

    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! ❤️

    Reply

    • Natashas Kitchen
      April 2, 2019

      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 🙂

      Reply

  • 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 while making it, but they should not be sticky once the glaze sets, but the flavor is definitely worth the process.

      Reply

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